Food by VICE

Chongos Zamoranos Recipe

These caramelized, curdled milk curds are a popular dessert in Mexico.

by Claudette Zepeda-Wilkins
Dec 4 2019, 12:00pm

Photo by Farideh Sadeghin

Makes about 4 pounds|2 kg
Prep time: 15 minutes
Total time: 5 hours


½ teaspoon liquid rennet
2 large egg yolks
1 gallon whole milk (not ultra pasteurized! Raw is preferred)
5 sticks Mexican canela
4 ¾ cups|1 kg unrefined sugar, such as Zulka


1. Dissolve the rennet in 3 tablespoons warm water.

2. In a large heavy-bottomed saucepan, whisk together the yolks with 1/2 cup milk. Add in the remaining milk and the rennet mixture and place over medium-low heat. Cook, without stirring, until a 1 to 2 inch raft forms, about 1 hour.

3. Remove from the heat and allow to cool slightly (if you have a thermometer, wait until it gets to around 180°F). Cut the curds into 4 pieces. Carefully insert the cinnamon sticks in between the 4 pieces. Return to high heat, carefully add the sugar, and simmer until the curds are caramelized and the whey is reduced by half, about 3 hours.

4. To serve, using a slotted spoon, transfer curds to a bowl with some vanilla ice cream. Spoon some of the whey caramel over the top and enjoy.

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Mexican Food
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