Pour about 1 liter of Whole Sheep Milk into a heavy-bottomed saucepan and warm it slowly over medium-low heat, stirring occasionally to prevent scorching. Heat to about 80°C (176°F) — do not boil — then remove from the heat.
Allow the milk to cool to 40–45°C (104–113°F). You can speed this by placing the pot in a cool water bath, stirring gently to equalize temperature.
Dilute the recommended amount of Liquid Animal Rennet in 1–2 tablespoons of cool, non-chlorinated water (follow the rennet manufacturer's dosing). Stir the diluted rennet into the cooled milk very gently for 20–30 seconds to distribute evenly.
Cover the pot and let it sit undisturbed in a warm place for 30–60 minutes, or until the milk has set into a soft, custard-like curd. The surface should be smooth and the spoon should leave a clean line when tilted.
Spoon the set cuajada into individual serving dishes or transfer into a cheesecloth-lined sieve to drain slightly for a firmer texture. If you prefer a chilled firmer dessert, refrigerate for at least 1 hour.
Just before serving, drizzle with good-quality Honey and scatter chopped Walnuts on top for crunch. Serve chilled or at cool room temperature.
