Chongos Zamoranos
Milk Curd Sweet
A Michoacán specialty where whole milk is set into curds with rennet, cut into a deep crosshatch, then simmered low for hours until the whey reduces to a golden syrup and the curds turn firm and lightly caramelized.
Chongos Zamoranos
✦ Antes de Empezar
Before you cook
Why does the recipe specify milk that isn't ultra-pasteurized?
Ultra-pasteurized milk doesn't set into a clean curd as reliably with rennet, which is why the recipe calls for whole milk that is preferably not ultra-pasteurized — you need a firm, clean curd to cut into the crosshatch cubes that hold their shape during the long simmer.
Ingredientes· 5View
Curd Base
- 1 gallonWhole Milk (not ultra-pasteurized)high quality raw or pasteurized whole milk
- 1/2 tabletRennet Tablet (Cuajo)traditional coagulant (sub 2 tbsp lime juice if unavailable)
Molasses Syrup
- 12 ozMexican Piloncillobroken into small chunks
- 3Mexican Cinnamon Sticks
- 1 tspLime Juice
Instrucciones
6 pasosCalienta la leche
Warm the milk
Warm the milk in a wide, heavy pot to about 100°F (38°C). Remove from heat and stir in the diluted rennet with only a few gentle strokes.
Deja reposar el cuajo
Let the curd set
Cover and let stand undisturbed 30 to 45 minutes, until a clean curd forms.
Corta el cuajo
Cut the curd
Cut the curd in a deep crosshatch pattern into 1 1/2-inch cubes. Do not stir aggressively.
Agrega el azúcar
Add the sugar
Sprinkle in sugar, add cinnamon and salt, and place over the lowest heat.
Cocina a fuego bajo
Simmer gently
Cook uncovered 2 to 3 hours. The whey will reduce to a golden syrup while the curds become firm, porous, and lightly caramelized. Move the curds only occasionally with a spoon to prevent sticking.
Enfría y sirve
Chill and serve
Add vanilla, cool, and refrigerate. Serve chilled with plenty of syrup.