Sweet of Curdled Milk. How to Make Dulce De Leche Cortada(Sweet Curdled Milk) This traditional sweet dessert is commonly eaten in my Country. Other countries make this as well using different ingredients. I hope you will try it..
The milk is sweetened with sugar and then curdled with fresh lemon (or lime) juice. Once curdled, the mixture is cooked with the peel of a lemon (or lime) to accentuate the citrus notes of this delicious dessert. This sweet curdled milk dessert is one of those flavors that I treasure from my Venezuelan childhood. You can have Sweet of Curdled Milk using 4 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sweet of Curdled Milk
- It’s 1/2 Gallon of Pausterized Milk.
- It’s 1.5 Cups of Brown Sugar.
- It’s 6 tablespoons of lemon juice (or 2-3 lemons to squeeze).
- Prepare of Lemon peel (just grate the peel of half a lemon).
First, you need to have milk. You can use either fresh or curdled milk. To make dulce de leche cortada with fresh milk, you need to first curdle the fresh milk. I am using a gallon of milk.
Sweet of Curdled Milk instructions
- Put the milk on a cooking pot on medium-low heat.
- Add the sugar and stir vigorously.
- Add the lemon peel and let it sit for 2-3 minutes.
- Once the milk is closer to boiling point (@ 170°-180° F), add the lemon juice.
- If you want small curds, start stiring slowly right away… if you want larger curds, start stiring after 5 minutes of adding the lemon juice… in any case, you can press the curds against the cooking pot to break them if they are too large.
- Now wait for about 2-3 hours, slowly stiring from time to time, until most of the whey evaporates to the point where the whey barely covers all the curds. You'll want to keep some whey because it will be reabsorbed once the sweet is refrigerated and it might become too dry unless you leave enough whey before storing it..
- Store in the refrigerator and enjoy cold.
To curdle milk quickly, add white vinegar or lemon juice to the milk. What was once smooth, creamy milk becomes chunky, lumpy, and completely unappetizing. But curdled milk isn't always a bad thing. Although it sometimes signifies spoilage, it can also be a method of producing more delicious food, like cheese. Milk curdles because of a simple chemical reaction that can be set into place for a variety of reasons.