Dulce De Leche Cortada
Cuban curdled milk dessert
- 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
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.
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.
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