gluten freeWarm the milk
Pour the Whole Sheep Milk into a clean saucepan and warm it gently over low heat, stirring once or twice so it heats evenly, until it reaches 37° C to 40° C. The milk should feel pleasantly warm, not hot, and it should never boil or simmer. If a skin starts to form on top, just stir it back in gently.
Add the rennet
Take the pan off the heat. Measure the Liquid Animal Rennet carefully; if your rennet's instructions say to dilute it first, mix it with a small spoonful of cool water. Add it to the warm milk and stir very gently for 10 to 15 seconds, just enough to distribute it evenly without making bubbles or foam. Pour the mixture into 6 small glasses, bowls, or ramekins.
Let it set
Place the cups somewhere they will not be bumped and leave them at room temperature for 45 to 60 minutes, until the cuajada is softly set. Start checking at 45 minutes; when you gently tilt a cup, the surface should wobble slightly as one piece instead of looking liquid. If you like it colder, move the cups to the fridge once set and chill them before serving.
Top and serve
Spoon 1 teaspoon of Honey over each cuajada, then top each serving with 2 walnut halves from the Walnuts. Serve right away for a softer texture, or serve chilled for a firmer, more refreshing finish.
