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    Home » Recipes » Desserts » Dulce De Leche Cortada Recipe (Curdled Milk Dessert)

    Published: Apr 17, 2014 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 3 Comments

    Dulce De Leche Cortada Recipe (Curdled Milk Dessert)

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    Jump to Recipe

    This Cuban dulce de leche cortada recipe has been passed down from my father. In an effort to not waste any food, Cubans like many others made sure to use everything they had even curdled milk. They take something sour and spoiled and convert it into something delicious and sweet.

    dulce de leche cortada

    It's a recipe I loved as a child and as an adult have a deep appreciation for. The curdled milk turns into sweet curds and the whey turns into a delicious syrup.

    What to serve with dulce de leche cortada

    This dish is typically served chilled and on its own. However, I have seen some people serve it with queso blanco or as a topping on vanilla ice cream.

    Dulce de leche cortada

    What is dulce de leche cortada?

    Dulce de leche cortada translates to curdled milk dessert. Some people also refer to it as curdled milk fudge.

    Equipment Needed

    For this recipe all you need is a 5-6 quart caldero with a lid.

    dulce de leche cortada

    Ingredients

    • Whole milk that has been left out overnight
    • Zest of one lemon/lime
    • Juice of one lemon/lime
    • Cinnamon stick
    • Salt
    • Vanilla extract
    • Sugar

    How do you make dulce de leche cortada?

     This dessert is made using spoiled whole milk. I confess that when I was little I would sneak out of my bed in the middle of the night and take the milk out of the fridge on purpose. In the morning, the milk would be spoiled and in an effort not to waste the milk my mom would make this dessert.

    The spoiled milk cooks low and slow for a about 2-3 of hours in a large pot with lime juice, lime zest, cinnamon, vanilla, salt and sugar. After a few hours the result is a caramel colored delicious dessert that tastes sweet with hints of tanginess from the citrus. It has a mildly chewy/squeaky texture like a cheese curd.

    How to curdle milk in a hurry

    Don't want to wait until the milk curdles on its own? No worries. Place your milk in a dutch oven and add to it the lemon/lime juice. Allow it to sit for 20 minutes or until the milk separates and curdles.

    Storage

    Your dulce de leche cortada should be stored in an airtight container inside the refrigerator. It will keep there for upto 5 days.

    dulce de leche cortada

    Check out these other Cuban recipes

    • cuban black beans
      Instant Pot Cuban Black Beans
    • Traditional Cuban Arroz Con Leche Recipe
    • Cuban mojo marinade
      Traditional Cuban Mojo Recipe (Cuban Citrus and Garlic Marinade)
    • Cuban bistec de pollo a la plancha
      Cuban bistec de pollo a la plancha
    dulce de leche cortada
    Print Recipe
    5 from 3 votes

    Dulce De Leche Cortada

    Cuban curdled milk dessert
    Prep Time12 hrs
    Cook Time2 hrs 40 mins
    Course: Dessert
    Cuisine: cuban
    Servings: 6
    Calories: 707kcal
    Author: Cari
    Cost: $7

    Ingredients

    • 1 Gallon of whole milk that has been left out overnight
    • The zest of one lemon/lime
    • Juice of one lemon/lime
    • 1 Large cinnamon stick or 2 medium sized sticks
    • 1 Teaspoon of salt
    • ½ Teaspoon of vanilla extract
    • 2 ½ Cups of sugar

    Instructions

    • Get a large pot and pour into it the sour milk, the zest, lemon juice and cinnamon stick. Set on medium heat until it begins to simmer. You should start to see the milk begin to separate from the whey in just a few minutes of cooking,
    • Pour in the salt, vanilla extract and sugar then gently stir to make sure it is all incorporated. Leave on medium heat for 40 minutes and then bring down to low heat.
    • Stir occasionally and gently in order to not destroy the curds. This will continue to cook uncovered for about 1 ½ - 2 hours, until the curds become golden in color and about half the whey has evaporated leaving a sweet syrup.
    • This can burn rather easily, so the pot requires consistent checking to ensure the bottom doesn't burn. Once done, place the entire contents of the pot in a seal tight container and refrigerate. It will be good in the refrigerator for about a week.

    Notes

    Some people like the dulce de leche to be a rich amber color, if that's the case let it cook for a bit longer until you reach the desired color.
    If you do not like having larger curds and prefer smaller bits, stir frequently to break up the curds until you reach your desired consistency. 
     

    Nutrition

    Serving: 0.5cup | Calories: 707kcal | Carbohydrates: 114g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 272mg | Potassium: 834mg | Sugar: 115g | Vitamin A: 1022IU | Calcium: 714mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    Categories: Desserts

    Reader Interactions

    Comments

    1. Ava Tettamanti says

      April 25, 2014 at 8:31 pm

      You got the chancleta too, Boo? My apologies.

      Reply
    2. Unknown says

      November 26, 2015 at 8:38 pm

      I am trying this recipe as I write, but I want to thank you for the touching words about the relationship of culture, family and food. It hit home with me because I never cooked until my mother became ill. I was able to sit with her and write all her Cuban recipes,.... But having never cooked until then, I didn't know what questions to ask. The punches and dashes were way to vague for me. Thank you for your Cuban recipes!

      Reply
    3. em says

      December 26, 2016 at 7:55 pm

      Hey I came across your post searching for the what Cubans really call this dessert- my mom and others all have diff names: burula, buruga, boruguitas- just curious what you all call it!

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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