Chongos Zamoranos

1. 1

   Combine the milk and sugar in a large pot and cook over medium heat, stirring, until the sugar dissolves (dont let it come to a boil).

2. 2

   Add the lemon juice.

3. 3

   Remove from the heat, add the rennet drops (if youre using the rennet tablet, dissolve in a bit of cold milk before adding), and allow to set up, about 30 minutes.

4. 4

   While the curds are still in the pot, carefully cut them into squares about 3 by 3 inches, tuck the canela between a few of the squares, and cook over very low heat (it should never come to a boil) until the cubes turn a slight yellowish color and the syrup has thickened, about 2 hours.

5. 5

   Remove the squares carefully with a slotted spoon, transfer to a serving platter, place the canela on top, and strain the syrup over it.

6. 6

   Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.