Guisell’s Dulce de Leche Cortada, a Sweet Colombian Treat

Dulce de leche cortada is one of Guisell Gómez’s favorite Colombian desserts.

And yes, its name means sweet curdled milk. That’s right: curdled.

It’s 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 Medellín. That was before her family emigrated to Miami when she was 3 years old. The dish will forever remind the BELatina senior deputy editor of her homeland, so deeply missed—even though she goes back to visit.

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.

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. “There is no waste of food. In our culture, it was very important that we take care of all of our food—and put it work. Not like it is here,” she says, admitting that the slightly spoiled comida she tosses in her home in Miami would be put to good use back in Colombia.

This dessert is similar to her other favorite Colombian dulce, which also teleports her right back to childhood, she says. Dulce de vitoria is a jam-like pudding made with cooked vitoria squash (also called cucurbita, fig-leaf or chilacayote), panela, cinnamon sticks, and cloves. ”They’re both very simple to make”—and unforgettably delicioso, she promises.

Spoiler Alert: How to Make Dulce de Leche Cortada

Sweet curdled milk? It tastes good, really? Guiselle nods.

She gets that it’s tough to get past the name. Not to mention the way it looks. ”The consistency of it is soupy. Soupy and clumpy,” she grins.

And she loves it?

“Yes, I love it! It is so good. It sounds weird but please give it a try. Just one chance.”

Guisell offers these dulce de leche cortada prep tips passed on by her aunt in Colombia:

”If you don’t have spoiled milk, or if you don’t want to wait for spoiled milk, grab lemon and put it in the milk, shake it up and it’s going to curdle.” You then boil the spoiled milk for at least an hour with cinnamon sticks and panela, or unrefined sugar cane. “Colombian moms and Colombian abuelas put two sticks in,” says Guisell, “But you can use more. I will tell you, my aunt’s ingredients are like: A little bit of this and a little bit of that.“

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

Like arroz con leche, dulce de leche cortada is eaten with a spoon. And also “like arroz con leche, it’s 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’s a debate” as to which way is best, Guisell acknowledges.

But “give it to me once it‘s done, and I will eat straight from the pot.”

Ready to Make Traditional Colombian Dulce de Leche Cortada?

Guisell’s Dulce de Leche Cortada from Colombia

Recipe by Guisell Gómez

3.8 from 4 votes

Cuisine: Colombian

Servings

4

servings

Prep time

5

minutes

Cooking time

1

hour 

Ingredients

• 4 cups 2% milk, slightly spoiled (it will be clumpy, says Guisell)

• 8 oz panela, unrefined cane sugar

• 2 to 3 sticks cinnamon

Directions

• In a saucepan, add the milk, panela, cinnamon sticks, and cloves.
• Bring to a low boil. Turn the heat down to simmer.
• Let it cook uncovered for about 1 to 1 1/2 hours, until it thickens into a soup-like pudding.
• The curdled milk will break down into small clumps, like cottage cheese. Stir only after most of the liquid is absorbed.
• Your dulce de leche cortada is done when its consistency thickens (but not hardens) and turns a gold-caramel color. ”There is going to be a sweet aroma in the air,” says Guisell. Remove the cinnamon sticks and serve with spoons!

Notes

• To hasten the curdling of fresh milk, add 2 to 3 tsp of freshly squeezed lemon juice and wait 15 minutes.