Almojábana is a traditional Colombian cheese bread. They are delicious with coffee or hot chocolate for breakfast or a snack. Almojábanas are very easy to make and don't require a lot of ingredients. They are made with corn flour, cheese, butter, eggs and milk.
These Colombian Almojábanas are delicious for breakfast or for an afternoon snack with a cup of coffee.
Almojábanas (Colombian Cheese Bread)
Ingredients
- 1 ¼ cups of masarepa or precooked cornmeal
- 3 cups queso fresco
- 1 cup shredded mozzarella
- 2 tablespoons butter
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 4 tablespoon whole milk
Instructions
- Preheat the oven to 400° F.
- Mix the masarepa and cheese in a food processor.
- Add the remaining ingredients and mix well.
- Divide into 8 equal-size portions and shape into a ball.
- Place on a greased baking sheet and bake for about 25 to 30 minutes, or until they are golden. Serve warm.
Video
Nutrition
I published an almojábana recipe several years ago and it’s loved by many readers, but I was not completely happy with the recipe. I am not a baker, but, I’ve certainly improved my baking skills over the years! I want to share my new and improved version including the step by step video. Baking is truly a science and I’m happy to continue to deliver you tested and improved recipes!
Well, to tell you the truth I am always scared of baking, but sometimes I crave my favorite Colombian “parva”, so I bake. Parva is what we call our baked goods in the region of Antioquia. Although this recipe is very easy to make, the problem I have is that in the USA, I don’t find “cuajada”, a fresh white cheese made with non-pasteurized milk, and this is the base for Colombian Almojábanas. So, I have tried this recipe at least 4 times with various kinds of cheese and although the bread is not quite the same as I make in Colombia, it is pretty close and delicious!
Marian
No veo la hora de hacer esto para el desayuno!!! Espero que me salgan bien porque desde ya tengo la baba chorriada. 4 hours to breakfast:)
JenniferD
Hi Erica! My boyfriend is caleno and I tried to make almojabanas...but they didn't taste like the ones I've had before. The masa was really runny so I couldn't make them into balls. I am going to try regular cottage cheese next time, but do you have any other recommendations so that the masa won't be so runny? Thanks!
Baking is my Zen
My sister-in-law loves this bread. She is from Columbia. Now I can make them!
Charity
I have a recipe for cuajada if you can find raw milk. I milk my own cow, so it is not a problem for me. I have not tried this cheese recipe yet, but it looks like others that I have tried, and seems fairly accurate. Try to find raw milk from pastured cows, it will taste more similar to those in Colombia - they have such a nicer way of doing things, more natural, with their livestock and agriculture. Thanks!
Cuajada
5 1/4 quarts fresh raw milk
1/2 rennet tablet (junket rennet will not work)
1 tbs salt (cheese salt or kosher)
sieves and cheesecloth
Place milk in large stainless steel pot near a heat source (fireplace, warm oven). Take 1/2 cup milk and warm it to 110 F. Mash rennet tablet with back of spoon and stir into warm milk. Add to larger pot, add salt. Stir gently in up and down motion for 30 seconds. Place in warm spot but not over heat for 3 hours until curd sets.
Cut the curd and mix with a fork to break up curd completely. Set aside for 1 1/2 to 2 hours more. Ladle the curd out into five portions (5 seives lined with cheesecloth. Drain whey out over bowls for 4 hours. Discard whey. Fresh cheese should keep 5-7 days refriderated in zip bags.
For info on cheesemaking, go to cheesemaking.com
Also, know your source for the raw milk. Make sure the milk is handled properly and the cows have been tested for disease. See realmilk.com for details.
Erica
Charity- Thank you so much for the recipe.
GIna Stires
Bueno las hice no salieron tan mal jajaja eso si si les falto un poquito de sabor no se que me falto pero deliciosas!!! gracias por compartir tus recetas pues a traves de la comida se siente cerca de la tierrita!!!
Erica
Gina- Gracias por el comentario. Yo pienso que la proxima vez que las prepare, voy a usar queso fresco y queso cottage.
Melody Wubbenhorst
For everyone looking for some good cuajada. In the U.S., use the Italian equivalent counterpart: RICOTTA cheese is CUAJADA. Just buy a good quality one that is sold in an Italian shop in lieu of "Polly-o" brand if possible. If it's too wet, you can sieve it for an hour to drain a bit. Don't use cottage cheese. It will be too granular.
I also do a 3 to 1 ratio of Ricotta and Mozzarella as I like the extra cheesy texture. I also add 2 TBS of dried milk to accentuate the flavor. I would also increase the salt to 1/2 tsp at least.
Erica
El Paramedico-
I did not use ricotta before, but I would try it next time. They taste delicious, but nothing like cuajada 🙂
El Paramedico
Erica,
i just got an email from my sister and she brought up something I overlooked earlier...this recipe calls for "Cottage Cheese"... My family has always used Ricotta instead.. I have never tried it with cottage, does it make a big difference in taste??? Still loving your site!!
Melody Wubbenhorst
RICOTTA IS CUAJADA. Cottage cheese not so much as it is more granular. They dry it longer to make larger "grains" of cheese. I wouldn't recommend cottage cheese as the final texture might be affected.
Maritza
Thanks, Melody !
Misha
Erica, what a fantastic blog! My boyfriend and I (un pereirano) have been trying out all number of recipes, but ingredients and substitutes are even more difficult to find in Australia than in the US. In the US I was often able to find good substitute ingredients, such as non-pasteurized milks, cheeses and dairy products, in health food stores. You might want to try one of those, and if near a Whole Foods suggest that they start stocking them. Gracias para las recetas!
SCruz
These are just as delicious as bunuelos, especially if you love cheese like me!!!!
Thanks for the recipe, Erica!!
Saludos,
SC
Samo
I Will try the recipe and get back and let you guy know how it turned out
Courtney
What type of cottage cheese? Dry? 1%? 2%?
I want to make these for a Colombian friend!!
Your website is wonderful!
Erica
Courtney- Regular cottage cheese.
Anonymous
Erica puedo usar cottage cheese en reemplazo del quezo fresco?
Porfis déjame saber quiero hacerlos pronto... Gracias
Melody Wubbenhorst
Usen Ricotta de alguna tienda italiana para que sea de mejor calidad y tenga mejor sabor que lo que se compra en el supermercado tipo marca Polly-o. La Ricotta ES CUAJADA. Opcional: drénenla si está muy mojada.
El queso cottage es mas granular ya que reposa más tiempo y puede afectar la consistencia del producto final.
Yo use 3 partes ricotta y una parte mozzarella. Tambien agrego 2 cucharadas de leche deshidratada para acentuar el sabor. Quedan ricos!
Charles
Gracias, Estoy en Francia y a pesar de la variedad de quesos, tampoco he encotrado cuajada, solo "Fromage blanc" que es una crema, tuve que adicionar mas harina porque la masa estaba muy liquida :), quedaron deliciosas, Muchas Gracias
Erica
Charles-Thank you for your feedback!
Veronika Rojas
I am so grateful that you share your recipes. My grandmother always measure "al calculo" which makes it so hard for me to cook Colombian food. But your exact measurements give me so much confidence in trying Colombian recipes.
I made this recipe yesterday and the flavor was very close to the real thing. However, I will try it with both Queso Fresco and Queso Cotija next time. My step mother says both cheeses are available in Mexican Markets. If it turns out well, I'll post it on my blog: https://thehorttshearawho.blogspot.com.
Erica
Thank you Veronica.
I made them with queso fresco, but next time I am going to use queso cotija, sounds great 🙂
Erica
Thank you for visiting my blog!
Ruby Hume
Hola Erica,
I want to try this recipe and I was able to found the cuajada cheese. Should I use the same amount of cuajada cheese than you use of cottage cheese?
Thank you!
Erica Dinho
Yes.
Melody Wubbenhorst
Use Ricotta. Ricotta IS CUAJADA.
Felisha
What should I do if my batter is too soft to form into a ball? 🙁
Erica
Hi Felisha,
The batter should be soft:)
Allison Lemons
We had these at our wedding. There are a ton of Colombian bakeries in Jackson Heights, Queens, and one day we walked up and down the neighborhood trying each and every one until we found the perfect cheese bread. We had them delived to our reception and served them with the appetizers. So so good! I'm going to surprise Alejandro and make these for him