father, who was a chef in Cuba, and it's a dessert I've loved since childhood – a testament to Cuban resourcefulness that transforms curdled milk into sweet, golden curds swimming in a delicious syrup. Dulce de leche cortada (which translates to "curdled milk dessert" or "curdled milk fudge") is a traditional Cuban sweet that embodies the Cuban philosophy of never wasting food, taking something sour and spoiled and converting it into something absolutely delicious through patience and care.
As a child, I was fascinated watching this magical transformation in my father's kitchen, and as an adult, I have a deep appreciation for this unique Cuban dessert that represents generations of culinary ingenuity. This easy dulce de leche cortada recipe uses simple ingredients like whole milk, lemon, cinnamon, and sugar, simmered slowly for 2-3 hours until the curds turn golden and the whey transforms into a sweet syrup that's traditionally served chilled on its own or spooned over vanilla ice cream.
Whether you're Cuban and missing the taste of home or discovering this nostalgic curdled milk dessert for the first time, this traditional leche cortada recipe delivers authentic flavor that connects you to Cuban heritage and the resourceful spirit that defines Cuban cooking.
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.
Why You'll Love Dulce de Leche Cortada
- Authentic Cuban family recipe passed down from a Cuban chef through generations – this is real, traditional Cuban home cooking
- Fascinating culinary transformation – watch "spoiled" curdled milk magically become sweet, golden curds and delicious syrup
- Nostalgic childhood favorite that connects you to Cuban heritage and resourceful cooking traditions
- Embodies Cuban ingenuity – turns something that would be thrown away into an incredibly delicious dessert
- Unique texture experience – sweet, tender curds swimming in a rich, caramelized syrup unlike any other dessert
- Simple, wholesome ingredients – made with just whole milk, lemon, cinnamon, sugar, vanilla, and salt
- Budget-friendly dessert – uses basic pantry staples to create something special and memorable
- Perfect for those who love unusual desserts – if you enjoy discovering unique, lesser-known sweets, this is for you
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
Equipment Needed
For this recipe all you need is a 5-6 quart caldero with a lid.
How do you make dulce de leche cortada?
- In a large dutch pot, 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 air tight container and refrigerate.
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.
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.
How to Store Dulce de Leche Cubano
Short-Term Storage (Refrigerator):
Cooling Process:
- Allow the dulce de leche cortada to cool to room temperature before transferring to storage containers.
- Do not cover while cooling to prevent condensation from forming, which can make the dessert watery.
- Once cooled (about 1-2 hours), it's ready to refrigerate.
Refrigerator Storage:
- Store dulce de leche cortada in an airtight container or glass jar with a tight-fitting lid.
- Keep refrigerated at all times – this dessert must be stored cold for food safety.
- Shelf life: Dulce de leche cortada will keep fresh in the refrigerator for up to 5-7 days.
- Store the curds together with their syrup – don't separate them, as the syrup keeps the curds moist and flavorful.
Storage Container Tips:
- Use glass containers with tight lids (Mason jars work perfectly).
- Avoid plastic containers that might absorb odors or stain from the caramelized milk.
- Choose containers sized appropriately to minimize air exposure.
- If dividing into portions, use smaller individual containers for single servings.
Serving from the Refrigerator:
Best Practices:
- Dulce de leche cortada is traditionally served chilled directly from the refrigerator.
- Give the container a gentle stir before serving to redistribute the syrup.
- Use a clean spoon each time to prevent introducing bacteria.
- The syrup may thicken when cold – this is normal and adds to the texture.
Freezing Dulce de Leche Cortada:
Can You Freeze It?
While dulce de leche cortada can technically be frozen, it's not recommended as freezing significantly affects the texture.
More recipes to try
Check out these other Cuban recipes
Dulce De Leche Cubano (Leche Cortada)
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.
Ava Tettamanti says
You got the chancleta too, Boo? My apologies.
Unknown says
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!
em says
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!
Abi says
Hi! What does one do if the mixture starts to boil and breaks up the curds, will it still workout? I've made this recipe before and it worked perfectly but this time I think I hated the mixture too much
Cari says
Yes it'll still work out as long as it doesn't burn. You'll just have smaller curds kind of like the size of cottage cheese.