•  250 cc  pasteurised sheep milk
  • Rennet

Heat the 250 cc of pasteurised sheep milk to 38ºC and also the container into which the milk will be poured.

Add 3 drops of rennet. Then strain the mixture into the warm container and allow to cool without moving, until it sets.

There are different variations to this dish:

  • with sugar
  • with cinnamon