Ingredients:
- ½ gallon of whole milk
- 3 eggs
- 4 lemons
- To taste: spices or herbs, chili/heat, and salt
Process:
- Heat the milk with a pinch of salt until small bubbles start forming around the edge of the pot.
- Squeeze the juice from the lemons.
- Beat the eggs with a fork and add salt to taste, then add the lemon juice and continue beating.
- When the milk is about to boil, add the egg and lemon mixture while continuously stirring.
- Let it sit until it boils, then turn off the heat and allow it to cool.
- Strain using cheesecloth, gauze, or a double-mesh strainer.
- Add any spices, herbs, or chili you like, and adjust the salt if needed.
- Place it in a mold of your choice and store in the refrigerator for at least 2 hours.
- Unmold and cut.
Chef’s Note:
You can use naturally soured (expired) milk that curdles on its own, or use rennet tablets or white vinegar instead.
Violeta Sandoval.
