Mamia (Basque custard)

Pour the Sheep's Milk into a heavy-bottomed saucepan and warm gently over low heat, stirring occasionally, until it reaches about 40°C (104°F). Do not boil — you only want it comfortably warm to the touch.

Remove the milk from the heat and allow it to cool to roughly 35°C (95°F); this is the ideal temperature for rennet to work without shocking the milk.

Dilute the Liquid Animal Rennet in a small amount of cool, non-chlorinated water according to the manufacturer’s recommendation. Stir the diluted rennet into the warm milk with a gentle, steady motion for 20–30 seconds to distribute evenly.

Cover the pot and leave it undisturbed in a warm place (an oven with the light on or a warm countertop) until the milk sets into a soft custard — this can take 2–6 hours depending on temperature. Check for a clean break; the surface should feel like a delicate pudding.

Once set, transfer the custard to the refrigerator to chill and firm up for at least 1–2 hours.

Serve the chilled mamia in small bowls, finishing each portion with a generous drizzle of Honey. Optionally, add toasted nuts or a few fresh berries for contrast.