Name: Chongos Zamoranos (Sweet Cheese Pudding in Syrup)
Ingredients: 1 2 quarts who milk; 4 Tablets rennet; finely crushed; 1 3/4 c Sugar; 1 tb Vanilla; 2 Cinnamon sticks (ea. 3 " long); broken up; 2 c Water or liquid from chongos

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Mexican, Desserts	6	Servings

INGREDIENTS

1		2 quarts who milk
4		Tablets rennet; finely crushed
1 3/4	c	Sugar
1	tb	Vanilla
2		Cinnamon sticks (ea. 3 " long); broken up
2	c	Water or liquid from chongos

INSTRUCTIONS

In a 4 - 5 qt. pan, heat milk over low heat to 110F degrees.  Mix in rennet
with cold water, 3/4 cup of the sugar and vanilla.  Stir thoroughly into
milk.  Let stand at room temp until set.  (About 1 hr.) With sharp knife,
cut straight through mixture to bottom of pan creating a grid like pattern
of 1 - 2 inch squares.  Set pan over lowest heat and cook, uncovered, until
the chongs are white and tender-firm to the touch. (About 6 hrs.) Do not
stir during this cooking time.  Check mixture occasionally to be sure it is
not hot enough to cause motion in the pan, which will break up chongos. In
3 - 4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or use
the chongos liquid carefully siphoned out of the pan and pouring through
cheese cloth or paper-towel-lined sieve adding enough water to make 2
cups). Bring sugar/water mixture to a boil and cook, uncovered, for 5
minutes. Turn off heat. With a slotted spoon, gently transfer chongos to
hot syrup.  Let stand until luckwarm or chill prior to serving. If made
ahead, cover and refrigerate for up to 2 weeks. To serve, spoon several
chongos and some syrup into individual bowls.
NOTES : Prep time- 25 minutes; Standing time- 1 hr; Cook time- 6 hrs.
Although cooking time is long for this dessert, once the initial
prep time is complete (about 25 minutes) and you allow for the
standing time, you then basically allow this 'pudding' to cook
undisturbed for 6 hours so it's not an overall time consuming nor
laborious task.

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