Chongos Zamoranos

🧂 Ingredients

• 2 L Whole milk(Must be whole milk for best results.)
• 400 g Granulated sugar
• 2 Rennet tablets(Dissolve in 2 tablespoons of cool, non-chlorinated water.)
• 3 Cinnamon sticks(About 3-4 inches each.)
• 4 Egg yolks(Lightly beaten.)
• 0.5 cup Water(For dissolving rennet and potentially for the syrup.)

👨‍🍳 Instructions

1. 1

   Prepare the rennet solution. In a small bowl, dissolve the rennet tablets in 2 tablespoons of cool, non-chlorinated water. Let it sit for about 10 minutes to fully dissolve. Meanwhile, gently warm the milk in a large, heavy-bottomed pot over medium-low heat. Do not boil. Aim for a temperature of around 40-45°C (104-113°F). Remove from heat.

   ⏱️ 15 minutes
2. 2

   Curdle the milk. Slowly stir the dissolved rennet mixture into the warm milk. Cover the pot and let it sit undisturbed at room temperature for about 30-45 minutes, or until the milk has set into a firm curd, similar to a thick yogurt. You should be able to cut through it cleanly.

   ⏱️ 45 minutes
3. 3

   Cut the curds and begin the syrup. Gently cut the curd into 1-inch cubes using a knife or a spatula. Let the curds rest for about 10 minutes. In a separate saucepan, combine the granulated sugar, cinnamon sticks, and 1/2 cup of water. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer and cook for about 5 minutes to create a light syrup.

   ⏱️ 15 minutes
4. 4

   Combine and cook the chongos. Carefully pour the warm syrup over the cut curds in the pot. Gently stir in the lightly beaten egg yolks. Place the pot back over very low heat. This is the most crucial step: cook extremely slowly, stirring very gently and infrequently (every 20-30 minutes), for approximately 3 to 3.5 hours. The goal is to allow the curds to cook through, absorb the syrup, and caramelize slightly, turning a beautiful golden-brown color. The mixture will thicken and become syrupy. Avoid high heat, which will cause the milk to scorch or the curds to break down too much.

   ⏱️ 3 hours 30 minutes
5. 5

   Cool and serve. Once the chongos have reached a rich golden-brown color and a thick, syrupy consistency, remove the pot from the heat. Discard the cinnamon sticks. Let the chongos cool completely in their syrup. Serve chilled, spooning both the curdled milk pieces and the delicious cinnamon syrup into individual bowls or ramekins.

💡 Pro Tips

• ✓Patience is key: The very slow cooking process is essential for achieving the characteristic texture and caramelization of Chongos Zamoranos. Do not rush this step.
• ✓Use whole milk: Whole milk provides the necessary fat content for the curds to form properly and have a rich texture.
• ✓Non-chlorinated water: Chlorine in tap water can interfere with the rennet's ability to set the milk.
• ✓Sensory cues: Look for a deep golden-brown color and a thick, glossy syrup. The curd should be tender but hold its shape.

🔄 Variations

• Add a splash of vanilla extract to the syrup mixture for an extra layer of flavor.
• Experiment with other spices like star anise or a piece of orange peel along with the cinnamon sticks.

🥗 Nutrition

Per serving