← All recipes
Mexican · Dessert
Chongos Zamoranos Milk Curds in Syrup
The Michoacan dessert of whole milk set with rennet, cut into curds and cooked for hours at the barest simmer with piloncillo and cinnamon, then cooled and bathed in a dark cinnamon syrup.
- YieldServes 8
- Hands-on45 min
- Total8 h 5 min
- Difficulty
Ingredients
Curds
- 1.9 Lwhole milk, 2 quarts; raw if possible, never skimmed
- to tasteliquid rennet or rennet tablets, amount per the package for this volume of milk
- 2 tbspwater, only if using tabletsoptional
- ½ cupgrated piloncillo or dark brown sugar
- 1 stickcinnamon stick, 5 cm, broken into strips
Syrup
- 480 mlwater, 2 cups
- 2 cupsgrated piloncillo or dark brown sugar
- 1 stickcinnamon stick, 5 cm, broken into strips
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.