This traditional dessert is not heard of much these days, but it is a great simple use of surplus milk.
1 litre milk (preferably raw)
1 tsp Rennet (5ml)
1 tbsp Honey (more can be used if you like it sweeter or none for unsweetened)
1 tsp ground Cinnamon
½ tsp ground Cardamon
½ tsp ground Nutmeg
¼ tsp Salt
Warm the milk to about 32°C. (baby bottle warm)
Stir in Honey until dissolved, add spices and salt, stir again.
Add rennet and stir gently.
Pour immediately into individual cups or a larger serving dish.
Leave at room temperature to set for 1 to 2 hours. Eat once set or it can be refrigerated for several days.