Chongos Zamoranos

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

1. Combine the milk and sugar in a large pot and cook over medium heat, stirring, until the sugar dissolves (dont let it come to a boil).
2. Add the lemon juice.
3. Remove from the heat, add the rennet drops (if youre 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.

milk, sugar, freshly squeezed lemon juice, liquid rennet, canela

Taken from www.epicurious.com/recipes/food/views/chongos-zamoranos-384202 (may not work)