Chongos
Chongos
1 quart milk
2 egg yolks
2 junket (rennet) tablets
1 tsp 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 & add rennet dissolved in 1 tbsp 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 & cinnamon over it
Place over low heat to barely simmer for 2 hrs, or until curds have a slightly cheese-like consistency & syrup thickens
Place into a serving dish
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