|
chongos 1 Quart Milk
2 Egg Yolks
2 Junket (rennet) Tablets
1 Teaspoon Vanilla Extract
1 (1-inch) Stick Cinnamon, Splintered
3/4 To 1 Cup Granulated Sugar in A 2-quart Saucepan, Heat Milk Quickly To Lukewarm. While It Warms, Beat Yolks In A Blender Or With A Mixer. Stir Eggs Into Milk And Add Rennet Dissolved In 1 Tablespoon Of Water. Stir In Vanilla Extract. Stir Hard Briefly. Pour Into A 10 X 8 X 3-inch Pot Which Is About 8 To 10 Inches In Diameter. Let Set Without Moving Until Firm. slice Into Squares. Sprinkle Sugar And Cinnamon Over It. Place Over Low Heat To Barely Simmer For 2 Hours, Or Until Curds Have A Slightly Cheese-like Consistency And Syrup Thickens. Place Into A Serving Dish. |
|
