Ingredients For 4 people (approximately 400 g of mató): 1 litre whole cow’s milk (preferably fresh) 40 ml lemon juice (about the juice of 1 medium lemon) or 2 tablespoons A pinch of salt (optional, to enhance flavour) High-quality honey (rosemary, wildflower, etc.), to taste Peeled walnuts (optional, for accompaniment) Required tools: Medium pot, wooden or silicone spoon, fine mesh strainer or colander, clean fine cotton cloth or cheesecloth, large bowl Preparation time: 15 minutes (plus at least 4 hours of resting in the fridge) Difficulty: low Steps to follow In a pot, heat the milk with the pinch of salt (if using) over medium-high heat, stirring occasionally to prevent sticking. Just before it boils (when small bubbles form at the edges and steam appears, around 70–80°C), remove from heat. Immediately add the lemon juice to the hot milk. Stir gently for a few seconds to combine. Cover the pot and let it rest at room temperature for 30 minutes without moving it. During this time, the milk will curdle, separating into solid curds (the future mató) and yellowish whey. Prepare a large bowl. Place a fine mesh strainer over a large bowl and line it with a clean cotton cloth or cheesecloth, ensuring it covers the strainer with some overhang. Carefully pour the curdled milk into the cloth. The whey will drain into the bowl, and the curds (mató) will remain in the cloth. You can tie the cloth’s ends to form a bundle and hang it over the bowl (e.g., tied to a wooden spoon placed across the bowl) or leave it in the strainer. Let the mató drain in the fridge for at least 4 hours, or ideally overnight. The longer it drains, the firmer it will be.Once drained, carefully remove the mató from the cloth and store in an airtight container in the fridge. It keeps well for 2–3 days. Once you have your homemade mató ready and cooled, all that’s left is to serve… and enjoy! Presentation and recommended dressings The classic way to serve mel i mató is simple: a generous portion of mató on a dessert plate or individual bowl. Drizzle abundantly with your preferred honey. Rosemary or wildflower are excellent choices. You can accompany it with a few peeled walnuts, whole or chopped, which add a very pleasant crunchy touch. You can also pair it with other nuts like almonds or hazelnuts, or fresh seasonal fruits like figs or strawberries. Other related recipes Crema Catalana Rice pudding Coca de llardons (pork rind pastry) Figs with warm almonds