2 liters of milk B
2 cups of natural yogurt
2 liters of milk B
2 cups of natural yogurt
Ferment the milk and let it cool down a bit (test it on your wrist, it should be comfortable)
The temperature should be bearable
Place the yogurt in a glass or ceramic container and add the milk
Mix well, cover and let it sit for 24 hours in a protected place from the cold
On the following day, place it in the refrigerator
Use as desired
To dry the coalhada: after being ready, mix the coalhada with a spoon and place it on a fine cotton cloth like gauze
Tie it up like a bundle and let it air-dry for one to two days
Remove from the cloth
You will obtain a coalhada paste
Place it in the refrigerator and serve with olive oil and parsley leaves, if desired.
