Follow these steps for perfect results
Whole Milk
Sugar
Freshly Squeezed Lemon Juice
Liquid Rennet
Canela
In a large pot, combine milk and sugar.
Cook over medium heat, stirring until sugar dissolves (do not boil).
Add lemon juice.
Remove from heat and add rennet (dissolved in milk if using a tablet).
Let the mixture set for about 30 minutes.
Carefully cut the curds into 3x3 inch squares while still in the pot.
Tuck cinnamon sticks between some of the squares.
Cook over very low heat (do not boil) until the cubes turn yellowish and the syrup thickens, about 2 hours.
Remove the squares carefully with a slotted spoon.
Transfer the squares to a serving platter.
Place the cinnamon sticks on top.
Strain the syrup over the squares.
Serve at room temperature or chilled.
Expert advice for the best results
Use fresh, high-quality milk for the best flavor.
Be careful not to let the mixture boil at any point.
Adjust the amount of sugar to your liking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in individual bowls or on a platter, drizzled with syrup and garnished with cinnamon sticks.
Serve as a dessert after a Mexican meal.
Accompany with a scoop of vanilla ice cream.
The creamy sweetness complements the dessert.
A sweet sherry or port would pair well.
Discover the story behind this recipe
Traditional Mexican dessert often served during special occasions.
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