Recipes · Mexican · Desserts
Chongos Zamoranos
One serving has 319 kcal and 8 g protein, and at least a fifth of a woman's daily need of cobalamin (49%), riboflavin (41%), calcium (31%), phosphorus (31%), vitamin D (D2 + D3) (22%) and pantothenic acid (20%). Ready in 80 minutes.
- Preparation: 20 min
- Cooking: 60 min
- Makes: 1 serving (315 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 260 g Milk, whole
- 40 g Sugar
- 14 g Lemon juice
- 1 g Cinnamon
Method
- Warm the milk gently to about 35 °C (just above body temperature, not hot), then stir in the lemon juice to curdle it (a traditional rennet tablet works too, if you have one).
- Let it sit undisturbed in a warm place for 1-1.5 hours until it sets into a soft curd, like a firm yogurt.
- Without breaking up the curd too much, cut it into a few large pieces right in the pot, using a knife to score down to the bottom.
- Sprinkle the sugar and cinnamon over the top and place over the lowest possible heat.
- Simmer very gently, without stirring, for 1.5-2 hours until the curd firms up further and the whey around it turns syrupy.
- Cool to room temperature or chill; serve the curd pieces with some of their syrup.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 319 kcal | 15% |
| Carbohydrates | 54.2 g | |
| Water | 242 mL | |
| Fiber | 0.57 g | 2% |
| Protein | 8.3 g | 17% |
| Tryptophan | 0.1 g | |
| Threonine | 0.35 g | |
| Isoleucine | 0.43 g | |
| Leucine | 0.78 g | |
| Lysine | 0.69 g | |
| Methionine | 0.22 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.43 g | |
| Tyrosine | 0.41 g | |
| Valine | 0.54 g | |
| Histidine | 0.25 g | |
| Fat | 8.5 g | |
| Monounsaturated | 2.1 g | |
| Polyunsaturated | 0.51 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.31 g | |
| Saturated | 4.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 26 mg | |
| Calcium | 305 mg | 31% |
| Copper | 0.07 mg | 8% |
| Iron | 0.19 mg | 1% |
| Magnesium | 27.4 mg | 9% |
| Manganese | 0.19 mg | 11% |
| Phosphorus | 220 mg | 31% |
| Potassium | 363 mg | 8% |
| Selenium | 9.9 µg | 18% |
| Sodium | 112 mg | |
| Zinc | 0.99 mg | 12% |
| Thiamin (vitamin B1) | 0.12 mg | 11% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 0.26 mg | 2% |
| Pantothenic acid (vitamin B5) | 0.99 mg | 20% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 15.9 µg | 4% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 38 mg | 9% |
| Vitamin A | 120 µg | 17% |
| Vitamin C | 5.5 mg | 7% |
| Vitamin D (D2 + D3) | 133 IU | 22% |
| Vitamin E | 0.23 mg | 2% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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