gluten freeWarm the milk
Pour the Sheep's Milk into a small saucepan and warm it over low heat, stirring occasionally, until it is just lukewarm and steamy but not simmering. Take it off the heat as soon as it reaches that point.
Add the rennet
Take the pan off the heat and stir in the Liquid Animal Rennet gently with a spoon, just until it is evenly mixed through. Pour the mixture into 4 small ramekins or cups right away, then leave the surface undisturbed.
Chill to set
Cover the ramekins and refrigerate until the custard is set with a slight wobble in the center, about 2 hours. Do not shake or move them while they are setting.
Serve with honey
Serve the mamia cold, spooning a little Honey over each portion just before it goes to the table. Spoon straight into the soft set custard and enjoy it as a simple, chilled dessert.
