Ingredientes
Preparation
30 minutes
Instructions
To prepare the rennet, you must boil water, add the wild artichoke pistil, covered with a very fine cloth for infusing, and allow it to cool a few minutes.
Meanwhile, put the milk on the boil with the sugar, without stirring, so it forms a protective layer at the bottom of the pan and does not burn. Once it is boiled, let it cool gently so that the rennet does not blanch when it is added.
Once it has cooled a little, divide the milk into individual containers, in which it will be served, and add the rennet that we have prepared. Then, we must stir the contents well, let it cool. Keep it in the fridge, ready to serve.
Mostachones (small sweet biscuits) may be added just after the rennet.
The curd must be kept in the fridge and it goes off very quickly, lasting only between three and five days. Be careful when it has been in the fridge a while because it looks the same, even if it has gone sour.
Even though it is already sugary, there are people who like to put nuts and honey on the curd.
On the other hand, it is worth remembering that tofu is considered a curd made from soya milk.
