‘Thick Milk’

• Fresh milk
• Sugar
• Ground cinnamon

Skim the cream from the milk and keep it in a cool place. Leave the milk in a warm place until it becomes sour and solid. Put the solid milk into a cloth or a piece of butter muslin, and hang it up for about twelve hours to drain off liquid. Serve the curd with the reserved, skimmed cream, sugar and cinnamon.