{"id":22509,"date":"2022-03-11T00:29:02","date_gmt":"2022-03-11T00:29:02","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=22509"},"modified":"2022-03-11T16:53:01","modified_gmt":"2022-03-11T16:53:01","slug":"guisells-dulce-de-leche-cortada-a-sweet-colombian-treat","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/guisells-dulce-de-leche-cortada-a-sweet-colombian-treat\/","title":{"rendered":"Dulce de Leche Cortada de Guisell, una delicia dulce colombiana"},"content":{"rendered":"\n

Dulce de leche cortada is one of Guisell G\u00f3mez<\/a>\u2019s favorite Colombian desserts. <\/p>\n\n\n\n

And yes, its name means sweet curdled milk. That\u2019s right: curdled<\/em>.<\/p>\n\n\n\n

It\u2019s delicioso, says Guisell. This sweet treat is one of her childhood favorites. A popular Colombian dessert, dulce de leche cortada was often specially made for young Guisell by her aunt and mother in Medell\u00edn<\/a>. That was before her family emigrated to Miami when she was 3 years old. The dish will forever remind the BELatina<\/a> senior deputy editor of her homeland, so deeply missed\u2014even though she goes back to visit. <\/p>\n\n\n\n

Dipping her spoon into a bowl of dulce de leche cortada today takes Guisell back to a time when she and Colombia fully belonged to each other.<\/p>\n\n\n\n

\"Guisell
Guisell in Colombia, when two of her favorite dishes were this dulce de leche cortada and dulce de vitoria<\/a>.<\/figcaption><\/figure>\n\n\n\n

Another reason she admires this dish? Guisell points to its origins. Before refrigerators, milk went bad quickly in tropical Latino countries. Transforming spoiled leche into a nutritious dessert was clever and necessary, she says. \u201cThere is no waste of food. In our culture, it was very important that we take care of all of our food\u2014and put it work. Not like it is here,\u201d she says, admitting that the slightly spoiled comida she tosses in her home in Miami would be put to good use back in Colombia.<\/p>\n\n\n\n

This dessert is similar to her other favorite Colombian dulce, which also teleports her right back to childhood, she says. Dulce de vitoria<\/a> is a jam-like pudding made with cooked vitoria squash (also called cucurbita<\/a>, fig-leaf or chilacayote), panela, cinnamon sticks, and cloves. \u201dThey\u2019re both very simple to make\u201d\u2014and unforgettably delicioso, she promises. <\/p>\n\n\n\n

Spoiler Alert: How to Make Dulce de Leche Cortada<\/h3>\n\n\n\n

Sweet curdled milk? It tastes good, really? Guiselle nods. <\/p>\n\n\n\n

She gets that it\u2019s tough to get past the name. Not to mention the way it looks. \u201dThe consistency of it is soupy. Soupy and<\/em> clumpy,\u201d she grins.<\/p>\n\n\n\n

And she loves it? <\/p>\n\n\n\n

\u201cYes, I love it! It is so good. It sounds weird but please give it a try. Just one chance.\u201d<\/p>\n\n\n\n

Guisell offers these dulce de leche cortada prep tips passed on by her aunt in Colombia: <\/p>\n\n\n\n

\u201dIf you don\u2019t have spoiled milk, or if you don\u2019t want to wait for spoiled milk, grab lemon and put it in the milk, shake it up and it\u2019s going to curdle.\u201d You then boil the spoiled milk for at least an hour with cinnamon sticks and panela, or unrefined sugar cane. \u201cColombian moms and Colombian abuelas put two sticks in,\u201d says Guisell, \u201cBut you can use more. I will tell you, my aunt\u2019s ingredients are like: A little bit of this and a little bit of that.\u201c <\/p>\n\n\n\n

\"panela
Cooks in Colombia have been known to take a hammer to rock-hard panela, or unrefined sugar cane.<\/figcaption><\/figure><\/div>\n\n\n\n

As to panela, this hard-as-a-stone square of sugar, it\u2019s not always easy to cut off the piece you need for this dish. But crack it you must. \u201dYou slam it on the ground, you grab a knife, you grab a hammer and you hammer it in. It is the craziest thing,\u201d Guisell says. That\u2019s what homecooks in Colombia do. Whatever it takes. Panela\u2019s dark, deep, caramelized flavor is essential to this dish. <\/p>\n\n\n\n

Like arroz con leche, dulce de leche cortada is eaten with a spoon. And also \u201clike arroz con leche, it\u2019s served as both a snack or dessert, any time of day, hot or cold. I remember having it when it was more at room temperature and because I liked it so much, I would eat it both hot or cold …There\u2019s a debate\u201d as to which way is best, Guisell acknowledges. <\/p>\n\n\n\n

But \u201cgive it to me once it\u2018s done, and I will eat straight from the pot.\u201d <\/p>\n\n\n\n

Ready to Make Traditional Colombian Dulce de Leche Cortada?<\/h2>\n\n\n
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\n\t\t\t\t\"Guisell\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Guisell\u2019s Dulce de Leche Cortada from Colombia<\/h2>\n\n
\n \t\t \t\t\tRecipe by Guisell G\u00f3mez<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>3.7<\/small> from<\/small> 7<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Colombian<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    1<\/p>hour <\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      4<\/span> cups<\/span> 2% milk, slightly spoiled (it will be clumpy, says Guisell)<\/span><\/p><\/li>

    • <\/span>

      8<\/span> oz<\/span> panela, unrefined cane sugar<\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> sticks<\/span> cinnamon<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • In a saucepan, add the milk, panela, cinnamon sticks, and cloves. <\/li>
      • Bring to a low boil. Turn the heat down to simmer.<\/li>
      • Let it cook uncovered for about 1 to 1 1\/2 hours, until it thickens into a soup-like pudding.<\/li>
      • The curdled milk will break down into small clumps, like cottage cheese. Stir only after most of the liquid is absorbed. <\/li>
      • Your dulce de leche cortada is done when its consistency thickens (but not hardens) and turns a gold-caramel color. \u201dThere is going to be a sweet aroma in the air,\u201d says Guisell. Remove the cinnamon sticks and serve with spoons!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • To hasten the curdling of fresh milk, add 2 to 3 tsp of freshly squeezed lemon juice and wait 15 minutes.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t