What is coalhada?
Coalhada is a Brazilian fermented milk, similar to yogurt but often described as tangier and more gelatinous. Fresh coalhada is the soft curd-like form, and coalhada seca is a drained, thicker version similar to labneh, common in Syrian-Lebanese cooking. Names vary by region and brand, so check the label.
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What is coalhada?
Coalhada (Portuguese for curdled milk) is a fermented milk eaten in Brazil. It is often described as tangier and more gelatinous than natural yogurt, though names and recipes overlap.
Fresh and dry coalhada
- Coalhada fresca: the creamy fermented milk right after it sets; eaten with a spoon.
- Coalhada seca: the fresh version drained through a cloth until firmer and spreadable, close to labneh. It is common in Syrian-Lebanese cooking in Brazil, where it is often served with olive oil and zaatar and bread.
Terminology is not consistent. Names such as “seca” or “sirio” and Arabic terms appear for similar products, so a menu or label may use the words differently.
How is it different from yogurt?
Industrial yogurt is made with specific bacteria in a controlled process. Coalhada recipes vary, so the practical difference you will notice is texture and acidity. Check the label of any product you buy.
How is it eaten?
- Plain, with a spoon, sometimes with sugar, honey or fruit.
- Coalhada seca as a spread with olive oil and zaatar, with bread.
Buying and storing
- Buy refrigerated, pasteurized products and check the date.
- Keep it cold and cover it after opening.
- Throw it out if it smells rotten, has pink or black mold or is slimy.
Coalhada is a dairy food: it is not suitable for people with a milk allergy. Some people with lactose intolerance find yogurt-style products easier than milk, but it varies.
People also ask
Is coalhada the same as yogurt?
It is similar but often described as tangier. Names and recipes overlap, so check the label.
What is coalhada seca?
A drained, thicker version of coalhada, similar to labneh.
Is coalhada a cheese?
No, it is a fermented milk, though coalhada seca is thick enough to spread like soft cheese.
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