Sweet Cinnamon Curds Mexican Recipe

Sweet Cinnamon Curds Mexican Recipe

Ingredients

Recipe for: Chongos Zamoranos – Sweet Cinnamon Curds

Serves 8

• 1 quart whole milk
• ¾ cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 6 drops liquid rennet, or 1 tablet rennet
• 4 (3-inch) pieces canela

Method

1. Combine the milk and sugar in a large pot and cook over medium heat, stirring, until the sugar dissolves (don’t let it come to a boil)
2. Add the lemon juice
3. Remove from the heat, add the rennet drops (if you’re using the rennet tablet, dissolve in a bit of cold milk before adding), and allow to set up, about 30 minutes
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. 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. Serve at room temperature or chilled

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Full List of Mexican Recipes