Dulce de Leche Cortada – Lactose-Free Curdled Milk Dessert!

Hello, and welcome back to the Redneck Cuban Kitchen! If you are lactose intolerant and like sweet desserts, I have a treat for you! As I mentioned in the video, I talked to some friends over Father’s Day weekend and reminisced about Cuban desserts we grew up loving and that we don’t see them anymore. Almost unanimously, everyone said Dulce de Leche Cortada!

If you are not familiar with Dulce de Leche Cortada, this is nothing more than a Cuban twist on the Sweet Curdled Milk Dessert. First, historians said that it originated in Indonesia. Then, it somehow got to the Philippines around the sixteenth century. Then, when the Spanish Empire colonized both countries soon after, it made its way to the Americas, and eventually, Cuban. Today, you can find it not only in Cuba but kitchens in the Dominican Republic, Puerto Rico, Venezuela, Colombian, and even Trinidad & Tobago, where it is called Paynuse. However, I believe that the is a West Indies interpretation of an Indian dessert called Chaimui!

Before we get going, I want to clear the air because although Dulce de Leche Cortada can be made from spoiled milk or milk that is just about to go bad, unlike bread that has gone bad, sour milk, especially curdled milk, is good for you! Ancient civilizations, including China, Japan, and Korea, considered medicine and use it to treat colon infections, colitis, typhoid fever, and appendix inflammation. Modern science agress! When digested in its raw form, curdle milk produces nascent lactic acid, a powerful intestinal antiseptic that makes your intestine an environment where harmful bacteria can’t grow.

Believe it or not, this Dulce de Leche Cortada recipe only requires four ingredients. Using two types of sugar is optional, as well as cinnamon powder.

• ½ Gallon of Whole Milk (Lactose-Free Optional, but it worked GREAT!)
• ½ Cup of Distilled White Vinegar
• 5 Cups of White Sugar
• 5 Cups of Brown Sugar
• 2 Sticks of Cinnamon
• 1 Tps of Cinnamon Powder (optional)

We’ll start by depositing our milk into a large, somewhat deep saucepan or pot. We are going to place this on the stove over low heat. It is important to try to avoid creating a crust at the bottom of the saucepan! If you have a candy thermometer, I encourage you to use it! We are seeking a temperature between 125 and 135 degrees.

Once the milk comes up to temperature, usually about 15 to 20 minutes later, we can go ahead and add the vinegar, trying to cover as much area as possible. Don’t pour all in one place. Using, preferably, a silicone spatula, stir the vinegar with milk very slowly and gently for about 30 seconds. At which time we are going to remove the pot from the stove. Cover it with a lid or plate and let it stand for two hours.

Two hours later, we will try to remove some of the excess whey to cut down our cooking time. Some people don’t do this step but know that it can add 30 to 45 minutes to your cooking time. I tried to get fancy in the video and fail. I have to say that probably a cheesecloth is the best method, therefore the name “cheesecloth.” Whichever way you choose is acceptable, including one of those fine strainers you find at the dollar store!

Tip #1 – Consider adding a tablespoon of brown sugar to the milk before adding the vinegar. That will enhance the curd size!

Tip #2 – Consider putting the bottle of vinegar in the freezer for about 15-20 minutes before the milk comes to temperature. Cold vinegar versus hot milk also enhances the curd size.

On a separate pot, add 1.5 cups of white sugar, 1.5 cups of brown sugar, and 1.5 cups of excess whey. Bring that to a boil, add your cinnamon sticks, and cook on high for about 5 minutes. We now can add our curdled milk. You need to stir it but first, let it cook for about a minute or two for the curdled milk to firm up. Then add about a teaspoon of cinnamon powder and a pinch of salt! Both of these are optional, but I think that they enhance the taste profile. Continue to cook on high for about 8 to 10 minutes, at which time about half the liquids would have evaporated!

Please remove it from the stove, let it cool down to room temp before putting it in the fridge, and you are good to go! Congratulation on making some Dulce de Leche Cortada! A Cuban sweet curdled milk dessert that, to my surprise, worked very well with Lactose-Free milk!