Noun
/kwaˈxaða/
Cuajada refers primarily to a dairy product resulting from the coagulation of milk, often resembling curds. It is commonly used in Spanish cuisine, especially in traditional dishes from regions like Spain and Latin America. The term can also indicate a dessert made from curdled milk, typically sweetened and flavored.
Frequency of Use: The term is fairly common in both oral and written Spanish, particularly in discussions relating to food or dairy products. However, it may be more prevalent in written texts such as recipes or culinary literature.
The curd can be eaten alone or accompanied by honey.
En algunas regiones, la cuajada es un postre muy popular.
In some regions, curd is a very popular dessert.
Para preparar el flan, es importante usar cuajada de buena calidad.
The word "cuajada" has a few idiomatic uses, although it is not as commonly found in expressions as some other food-related terms. Here are some phrases and sentences that include "cuajada":
"That discussion does not stick." (Meaning: The discussion did not lead to an agreement or conclusion.)
"La idea de negocio que presentó finalmente no cuajó."
"The business idea he presented ultimately did not pan out."
"No hay cuajada si no hay leche."
The word cuajada comes from the verb "cuajar," which means "to curdle" or "to set." The term is derived from Latin "coagulare," meaning "to coagulate." Historically, the process of making cuajada has been a traditional method in various cultures for preserving milk.
Synonyms: - Requesón (ricotta) - Queso fresco (fresh cheese)
Antonyms: - Leche (milk; while not an antonym, it's the base from which cuajada is made) - Suero (whey; the liquid remaining after milk has been curdled)
In summary, cuajada is a valuable term in the culinary lexicon of Spanish, linked deeply to traditional food practices and idiomatic expressions. Its relevance in both oral and written contexts reflects its cultural significance.