Mexican cuisine · Desserts & Sweets

Chongos Zamoranos

Milk set thick with rennet, simmered for hours in cinnamon syrup until tender golden curds form.

Ingredients · for 6 servings

• 2 liters whole milk
• 8 drops liquid rennet (from the pharmacy)
• 300g sugar
• 3 cinnamon sticks
• 1 organic orange
• 1 pinch salt

Instructions

1. Warm the whole milk in a wide pot to exactly 38–40°C (100–104°F) – it should feel only lukewarm to the touch – then remove from the heat.
2. Stir the rennet with 2 tbsp cold water, mix it into the milk, and let the covered pot stand completely undisturbed for 60 minutes until the milk has set firm like a pudding.
3. Using a long knife, cut the curd into roughly 5cm squares without stirring it, and insert a piece of cinnamon stick into each square.
4. Sprinkle the sugar, salt and the orange zest (peeled off in wide strips) evenly over the top, then return the pot to the heat.
5. Let simmer uncovered over the lowest possible heat for 2.5–3 hours – the whey should only tremble, never boil – until the curds are golden and firm and a thick syrup has formed.
6. Carefully lift the chongos into bowls with a slotted spoon, pour the syrup over them and serve warm or well chilled.