Curd with honey, traditional recipe

I am not the architect of this dessert, but if I wrote down the corresponding step by step to prepare this recipe and most importantly, I had the pleasure of savoring the result. Curd has always been one of my favorite traditional desserts, especially when accompanied by a drizzle of honey.

This traditional dairy dessert is typical of the Ultzama Valley (Navarre). Although today there are commercial brands that make really exquisite versions, it is easy to make them at home having their basic ingredients: sheep's milk and rennet (sold in pharmacies).

Ingredients

• 1 l of sheep's milk
• A few drops of rennet (3-4 for each individual jar)
• 1 teaspoon of sugar
• Honey

Crafting

We put the milk in a saucepan, add a teaspoon of sugar and heat until it boils without stopping stirring. Once it boils, we remove it from the heat and wait for it to warm until it reaches 37 degrees. It is important control the temperature With a thermometer, if it is not between 36-38º the rennet will not do its job.

We put 3-4 drops of rennet into each container and pour the milk. Without moving the containers, we wait until it sets, approximately 10 minutes.

Once the milk is curdled, we cover the jars with plastic wrap and put them in for a few hours to the fridge before consuming them.

We serve them washed down with a drizzle of honey.

Notes

Sheep's milk sticks easily if we don't control the fire and stir continuously. That is why when it comes to boiling, add a teaspoon of sugar.

More information - Properties of honey

More information about the recipe