Bring 1 liter of milk to a boil in a saucepan. Remove from heat and let cool. Add 1/2 tablespoon of rennet. Cover the saucepan and let it rest in a protected place. After some hours, your coalhada is ready and can be served pure, with crackers or seasoned with olive oil.
Note: you can store some of this coalhada to use as rennet in preparing a new coalhada. The proportion is 1 tablespoon of coalhada for 1 liter of milk.
Bring 1 liter of milk to a boil in a saucepan. Remove from heat and let cool. Add 1/2 tablespoon of rennet. Cover the saucepan and let it rest in a protected place. After some hours, your coalhada is ready and can be served pure, with crackers or seasoned with olive oil.
Note: you can store some of this coalhada to use as rennet in preparing a new coalhada. The proportion is 1 tablespoon of coalhada for 1 liter of milk.
