Chongos Zamoranos

2 Instructions

1. 1

   In a large heavy-bottomed pot, combine the milk, cinnamon stick, sugar and piloncillo. Heat over medium-low, stirring gently until the sugars dissolve. Important: do not let the milk reach a rolling boil — keep it just warm.

2. 2

   Once the milk is warm and aromatic, gradually pour in the lime juice while stirring slowly. The milk will start to curdle. Turn off the heat and let it rest, undisturbed, for 30 minutes.

3. 3

   After resting, the curds will have separated from the golden whey. Turn the heat back on to very low.

4. 4

   Cook for 2 hours on the lowest possible flame, without stirring. Resist the urge — stirring breaks the curds. The whey will become amber and slightly syrupy.

5. 5

   Remove from heat. With a slotted spoon, gently lift the chongos (curd pieces) out and arrange in individual bowls. Reserve the whey.

6. 6

   Pour some of the warm whey over each serving. Garnish with a small cinnamon stick.

7. 7

   Serve cold for best texture, ideally in glass bowls so you can admire the golden whey.