Cuajada

Method

1. Pour 250 ml of sheep's milk into a small heavy saucepan and bring it slowly up over medium-low heat to just below boiling, about 85C, stirring now and then with a wooden spoon so it does not catch. Hold it there for 2 minutes: this is what gives cuajada its faintly toasted flavour.
2. Take the pan off the heat and let the milk cool to 37C, about 15 minutes, or stand the base in cold water to speed it up. Lift off any skin that forms. The temperature matters: too hot and the rennet is destroyed, too cold and the curd never firms.
3. Warm an earthenware cup or a 200 ml ramekin with hot water and dry it. Add 3 drops of liquid rennet to the milk and stir gently for no more than 5 seconds — just enough to disperse it.