Dessert: Mexico – Michoacan – Chongos Zamoranos (Zamora-style Sweet Curd)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 45 min

Total 1 hr 35 min

Ingredients

- 2 qt (1.9 L) whole milk, preferably fresh or local
- 1/4 tsp (1.2 ml) liquid rennet (cuajo), diluted in 2 tbsp (30 ml) cool water
- 1 1/2 cup (300 g) piloncillo, chopped or grated (or packed dark brown sugar as substitute)
- 1 1/2 cup (360 ml) water (for syrup)
- 3 cinnamon sticks (3 ea; about 7 g total)
- 1/4 tsp (1.5 g) fine salt
- Ground cinnamon for dusting, to taste

Instructions

Short Description:
A classic Michoacan dessert of tender milk curds made by curdling whole milk with rennet, then gently cooking the curds in a piloncillo and cinnamon syrup until soft and fragrant. Served warm or chilled, it yields a delicate, sweet curd characteristic of Zamora.

Regional Notes:
This Zamora version uses animal or liquid rennet (cuajo) to form soft curds, then cooks those curds in piloncillo (Mexican raw cane sugar) and cinnamon—producing the distinctive texture and caramelized flavor particular to Chongos Zamoranos from Zamora, Michoacan. Unlike acid-curded sweets elsewhere, the rennet step gives larger, tender curds and a milder, less tangy taste.

1. Warm and prepare: Pour the milk into a heavy-bottomed pot. Slowly heat over medium, stirring occasionally to prevent a skin, until the milk reaches 180°F (82°C) and just begins to steam. Remove from heat and let the milk cool undisturbed to 105°F (40°C). A kitchen thermometer is helpful for accuracy.
2. Add rennet and set: Stir the diluted rennet gently into the cooled milk for 20–30 seconds with an up-and-down motion. Cover the pot and let sit undisturbed in a warm place for 30–45 minutes, or until the milk has set into a soft custard-like curd with clear whey around it.
3. Make piloncillo-cinnamon syrup: While the curd sets, combine the piloncillo, 1 1/2 cup (360 ml) water, cinnamon sticks, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring until piloncillo is fully dissolved. Reduce heat and simmer gently 8–12 minutes until the syrup is fragrant and slightly thickened. Keep warm on the lowest heat.
4. Release curds: When the curd is set, use a long knife to cut the curd into 1–1.5 inch (2.5–4 cm) squares, cutting down to the bottom to encourage whey release. Let rest 5 minutes so curds firm slightly.
5. Transfer curds to syrup: Using a slotted spoon or fine skimmer, carefully lift the curds out of the whey and transfer them gently into the warm piloncillo syrup. (Reserve the leftover whey for soups or discard.)
6. Poach curds: Simmer the curds in the syrup over low heat for 10–20 minutes, stirring very gently once or twice, until the curds are tender and the syrup has thickened to a glossy consistency. Avoid vigorous stirring to keep curds intact.
7. Finish and serve: Remove from heat. Discard or reserve the cinnamon sticks. Serve Chongos Zamoranos warm or chilled in shallow bowls, dusted lightly with ground cinnamon. Refrigerate leftovers in a covered container for up to 3 days.