Quagliata, Prescinsoeua

This coagulated milk similar to junket is enjoyed all along the Eastern part of the Italian Riviera (in Ligurian dialect, it is known as prescinsoeua). It is used there mixed with pesto or eaten on its own sweetened with sugar. In other parts of Italy cagliata, a sort of Italian unfermented yoghurt, is eaten with fruit. I remember my grandmother sun-drying milk with a little lemon juice to produce her own.