Author Topic: Chongos Zamoranos Cheese Making Recipe  (Read 5157 times)

teegr

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Chongos Zamoranos Cheese Making Recipe
« on: February 05, 2010, 05:35:11 AM »
Hi not sure where this one would go in the world of cheeses...but I happen to find this old recipe for a Mexican cheese desert I thought folks might like to see.  It is from a book called "The Art of Mexican Cooking"  and the name of recipe is Chongos Zamoranos (Milk curds cooked in Syrup).  This is for those who collect recipes...and need more ways to use their milk.

2 QTs milk ( she says don't try this with skim milk) (also says if homog      and pasteurized might need more rennet ???)

liquid rennet or tablets (see manufacturers instructions)

2 Tblsp water if necessary

1/2 cup grated piloncillo or dark brown sugar (I find piloncillo with the ethnic food and is a hard cone of cane sugar)

1 2 in cinnamon stick, broken into strips

THE Syrup:

2 cups water

2 cups grated piloncillo or dark brown sugar
1 2 in cinnamon stick, broken into strips

     Heat milk to 110 (or follow instructions on rennet package) If using tablets, crush and dissolve them in the water just as the milk reaches the right temperature, not before.  Stir the rennet into the milk and continue stirring for about 20 seconds so that it is evenly distributed through the milk.  cover and set aside in a warm place.  Although the milk will clabber in much less time, for the dish it is best to leave it for about 2-3 hours.  To test whether the milk has set properly, lay a finger over the surface.  The clabbered milk should not stick to the flesh but separate cleanly from it. 

     Cut the curd into large triangles or rectangles, sprinkle the sugar over it, and insert the slivers of cinnamon into the whey as the cut curds separate.  Set the pan over and very low heat, you may need to use a flame tamer or asbestos pads, and cook barely simmering so that the bubbles do not break up the curds.  Keep over low heat until the curds are almost tough and have shrunk a little--about 3 hours. 

     Set it aside to cook completely.  Remove the curds from the whey, cut into more convenient  shapes if desired, and drain thoroughly.

     While the chongo are cooking, make the syrup.  Put the water into a heavy pan and stir in the sugar and cinnamon.  Cook over low heat, stirring from time to time, until the sugar has melted.  Bring to a boil and continue boiling until it has reduced to 1 1/2 cups--about 15-20 minutes.  Set aside to cool.

When the curds are completely cool and drained, set them in a shallow serving dish--they will be smoothish on top and brownish and bubbly-looking underneather.  Pour the syrup around them and let them macerate for an hour or so before serving.  Always store in the refrigerator.
« Last Edit: February 05, 2010, 05:41:17 AM by teegr »

Offline DeejayDebi

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Re: Chongos Zamoranos Cheese Making Recipe
« Reply #1 on: February 06, 2010, 04:47:17 AM »
Sounds interesting. A dessert cheese I guess. Thanks!

teegr

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Re: Chongos Zamoranos Cheese Making Recipe
« Reply #2 on: February 06, 2010, 07:01:09 AM »
It was considered a real treat...most of the time the little old ladies had goats so it was probably goat cheese.  The taste of the real piloncillo is well worth trying it as there is some difference in my mind from brown sugar.  Its a small cone of HARD light brown cane sugar but it is easy to find.  Now all I need is a few more grandkind to be born so I can get them started on this simple and very HEALTHY desert. 


Offline DeejayDebi

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Re: Chongos Zamoranos Cheese Making Recipe
« Reply #3 on: February 07, 2010, 02:46:19 AM »
I will lok for it. We are getting a strong influx of Mexican folks up here with the casinos they are selling some good stuff finally.