Chongos Zamoranos
Artisanal dessert made of curdled milk in a sugar syrup with a hint of cinnamon, characterized by its firm texture and sweet, milky flavor.
130 min
Medium
Mexicana (Michoacán)
6 servings
The story behind
Hailing from Zamora, Michoacán, Chongos Zamoranos is a jewel of Mexican colonial-era confectionery. The name comes from the word 'chongo,' referring to the knots or buns formed as the milk curdles. This recipe celebrates the patience of the artisanal process, resulting in a sweet that is both rustic and sophisticated. Presented in a traditional clay bowl on a woven palm mat, it evokes a clean and professional aesthetic that honors the roots of Mexican family cooking.
Instructions
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1Warm the milk until lukewarm (approx. 37°C) and add the dissolved rennet, letting it rest until a firm curd forms.
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2Cut the curd into large squares inside the pot without removing the whey.
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3Carefully add sugar and cinnamon, making sure not to break the milk chunks.
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4Cook over very low heat for a couple of hours until the whey turns into a light syrup and the milk chunks become amber-colored and firm.
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5Let cool and serve in clay bowls for a professional and authentic presentation.
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