Fresh curd

Fresh curd is a traditional dairy product obtained from curdled milk through the action of lactic ferments or natural rennet. It is characterized by its soft, slightly grainy texture and a fresh, acidic, and delicate flavor that makes it ideal for use in various recipes, both sweet and savory.

This ingredient originates from the culinary tradition of several Ibero-American countries and regions of Spain, where it has been consumed since ancient times as a nutritious and versatile food.

Fresh curd is rich in high-quality proteins, calcium, B-complex vitamins, and natural probiotics, which contribute to digestive and bone health. Its low-fat content and ease of digestion make it a healthy choice for many diets.

In different regions of Hispanic America, fresh curd may also be known as queso fresco, requesón, white curd, or quesillo, although the texture and preparation may vary slightly from place to place.

In cooking, fresh curd is used in traditional desserts, such as sweets with honey or fruits, and in savory preparations, like fillings or accompaniments, providing creaminess and a fresh dairy touch.