What are the ingredients in coalhada?
Coalhada is made from just milk and a starter. Homemade recipes use whole milk plus plain unsweetened yogurt (one 170 g pot per 2 liters of milk in one recipe), left to ferment warm for about 6 to 24 hours; one recipe says 12 to 48 hours is workable. Draining it makes a thicker, drier version.
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What are the ingredients in coalhada?
Coalhada (Portuguese for curdled) is a fermented milk popular in Brazil and in Brazilian Lebanese cooking. The base is just two things: milk and a starter. Two published homemade recipes give these amounts:
| Recipe | Milk | Starter | Extras |
|---|---|---|---|
| Receiteria | 2 liters whole milk | 1 pot (about 170 g) plain unsweetened yogurt | None |
| Tudo Gostoso | 1 liter milk | 1 plain natural yogurt | 2 tablespoons whole powdered milk |
How it is made
- Boil the milk, stirring so it does not stick.
- Cool to lukewarm; one recipe says 45 degrees C.
- Whisk in the yogurt, cover and wrap in towels to keep it warm.
- Ferment: about 24 hours in one recipe and about 6 hours in another; the first says 12 to 48 hours is workable.
- Refrigerate. For a firm, dry style, drain in a cloth bag for up to about 13 hours.
How it differs from yogurt
A Brazilian health article says coalhada is fermented at lower temperatures (25 to 35 degrees C) than yogurt, and is tangier with a more gelatinous texture, while yogurt is milder and creamier. Home versions often blur this, since they use yogurt as the starter.
How to serve it
- Cold, as is.
- Savory, seasoned with olive oil, salt and pepper or za’atar, with Syrian bread or kibe.
It is a dairy food, so avoid it with milk allergy.
Because recipes differ in yogurt amount, temperature and time, treat the numbers above as examples from two home recipes, not fixed rules, and adjust to how tangy and thick you like it.
People also ask
Is coalhada the same as yogurt?
They are similar. Coalhada is typically tangier with a more gelatinous texture, but homemade versions are often started with yogurt.
What starter do I use?
Plain natural yogurt with no added sugar, as used in the two recipes we read.
How long does coalhada take to ferment?
Recipes range from about 6 to 24 hours; longer makes it tangier.
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