Mamia

Preparation

Curd, maman, gatzatua or gaztanbera is one of the oldest desserts eaten in the Basque Country.

In the past, the milk was heated directly in the kaiku by introducing some stones that were heated in the fire. This gave them a certain burnt flavour, which was very popular in the past.

Today, this dairy by-product is a white, soft, creamy and sweet-tasting product. It is usually accompanied by sugar or honey.

Preparation:

Put the milk in a saucepan. Add a tablespoon of sugar and heat over low heat, stirring. When it starts to boil, take it off the heat, let it warm up a bit and transfer it to a jar. Wait until it reaches body temperature (37ºC).

Put 2 drops of rennet in each container and distribute the milk among them. Wait for it to set without moving the jars. Then you can put them in the fridge.

When you serve the mamia, you can drizzle it with a little honey or black cherry jam, sprinkle them with a little sugar or cinnamon and decorate them with mint leaves.