mine turned out very clumpy. perhaps, as my argentine wife warned, i had to stir constantly, which i didn't. she did say that this is one of those things more worth just buying than making as the milk ('artisinal' milk i bought from a local farm at nearly $5 a quart) was pricey, and the work was long. i didnt stir enough, my bad. i guess the argentines have even learned that its easier to buy than to make unless you've very dedicated for 3+ hours. i will say that i had goat's milk d.d.l. in the north of argentina that was very good (gamey of course). so you might try this as its slightly different, and something you cannot just buy in the states.

Reviewed On: Apr. 24, 2009

there's a better recipe out there on another popular site, but this is fine as well. do NOT skip the dates, or substitute. it imparts a particularly subtle but integral taste/texture. i also make sure to cook to or beyond the recommended time, since i saturate with hot toffee anyhow, and that overcomes any dryness...better than a raw cake.

Reviewed On: Jan. 29, 2009

basic purist recipe, the one i'd recommend. cumin is absolutely key for flavor. i do without cheese, and rather top with shredded cabbage, tomato, guacamole, and a mexican liquidy cheese whose name i forget...sourcream is a fine substitute.

Reviewed On: Jan. 29, 2009