Dulce de Leche Cortada | Lactose-Free Curdled Milk (Paynuse) Dessert Recipe Based on Cuban Classic!
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- Опубликовано: 21 июн 2021
- Here is my take on 𝐃𝐮𝐥𝐜𝐞 𝐝𝐞 𝐋𝐞𝐜𝐡𝐞 𝐂𝐨𝐫𝐭𝐚𝐝𝐚! Although this is my first time making it with lactose-free milk, this curdled milk paynuse dessert based on a Cuban classic came out very well! I like the curdle milk a bit more chunky, but overall, and for being the first time making it with lactose-free milk, I think that was very good.
Dulce de leche cortada, also known as paynuse or miguelucho, as known in many Latin American countries, is a dessert made from curdled milk that is separated with either vinegar or lemon juice. This simple curdled milk dessert consisting of just curdled milk, sugar, and cinnamon traced its origins to Indonesia and was later taken to the Philippines around the sixteenth century. Soon after being conquered by the Spanish empire, it showed up in the Americas. Today is commonplace in kitchens across Cuba, the Dominican Republic, Puerto Rico, Venezuela, and Colombia. In Trinidad & Tobago, it is called Paynuse, and it is considered one of the more rare delicacies that the East Indians make on the island.
To many, leche cortada or curdled milk is associated with spoiled milk but trust me when I say Dulce de Leche Cortada is worth celebrating. In fact, curdle milk is relatively healthy! Many ancient cultures, including China, Japan, and Korea, considered it holistic medicine. When curdle milk is digested in its raw form, it produces something called nascent lactic acid. This powerful intestinal antiseptic makes your intestine an unsuitable environment for harmful bacteria to grow. Other medical applications included the treatment of typhoid fever, appendix inflammation, colon infections, and colitis.
While dulce de leche cortada recipes vary from home to home and across countries, the ingredients range from fresh cow milk to whole milk or even powdered milk. But, at the end, of the day, and once you see and taste the final product, you will agree that this is nothing but a sweet 𝐜𝐮𝐫𝐝𝐥𝐞𝐝 𝐦𝐢𝐥𝐤 dessert!
𝐌𝐚𝐤𝐢𝐧𝐠 𝐃𝐮𝐥𝐜𝐞 𝐝𝐞 𝐋𝐞𝐜𝐡𝐞 𝐂𝐨𝐫𝐭𝐚𝐝𝐚
Making dulce de leche cortada is very easy, and I don't know if it's the amount of sugar or what, but this is a dessert we should be making more often. However, when searching for a dulce de leche cortada recipe, you will find two camps! One that uses lemon juice to curdle the milk and another that uses vinegar. Curdled milk is the base for all the recipes, and while how you get it or make it is not as important, I prefer vinegar for the simple reason that it is more predictable.
The fact that lemon is a fruit means that depending on when it was picked, the species, the weather condition, whether it is a drought year or not impact its acidity and the PH of the juice. So that makes it extremely difficult to predict how much lemon juice is needed to make this much curdled milk. With that said, here is my dulce de leche cortada recipe!
𝐃𝐮𝐥𝐜𝐞 𝐝𝐞 𝐋𝐞𝐜𝐡𝐞 𝐂𝐨𝐫𝐭𝐚𝐝𝐚 𝐈𝐧𝐠𝐫𝐢𝐝𝐢𝐞𝐧𝐭𝐬
½ Gallon of Whole Milk
½ Cup of Distilled White Vinegar
1.5 Cups of White Sugar
1.5 Cups of Brown Sugar
2 Sticks of Cinnamon
1 Tps of Cinnamon Powder (optional)
𝐇𝐨𝐰 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐃𝐮𝐥𝐜𝐞 𝐝𝐞 𝐋𝐞𝐜𝐡𝐞 𝐂𝐨𝐫𝐭𝐚𝐝𝐚
As I said before, making this curdled milk dessert is very easy. We'll start by depositing the milk in a large deep saucepan or pot and bringing that to temperature over low heat! Considering that milk boils at around 150 degrees, we want to get close to that but not quite boil it! You want to stir constantly to make sure you are not creating a crust on the bottom of the pot. If you have a candy thermometer we are seeking a temp of about 135 degrees.
𝗧𝗜𝗣 #1 - Adding a tablespoon of brown sugar at this point will yield better curdle milk
Once the milk comes up to temperature, we will add our vinegar and stir it very slowly and gently for about 30 seconds to make sure it is well dissolved. Then, take the pot off the stove, cover it and let it stand at room temp for 2 hr.
𝗧𝗜𝗣 #2 - Placing the bottle of vinegar in the freezer for like 15 minutes as the milk come to temp will yield better curdle milk
After the time has expired, we need to remove some of the excess whey from the pot. Again, a cheesecloth and a strainer are probably the best way to go. Unfortunately, as you can see in the video, my methods of rigging a strainer over a mixing bowl with two metal skews were not very successful. The next step is the syrup. To do that, add 1.5 cups of white and brown sugar to another saucepan along with 1.5 cups of excess whey. Bring that to a boil over high heat, and once up to temp, add the cinnamon sticks. Cook for a minute or so and add your curdled milk. At this time, I also like to add a teaspoon of cinnamon and a pinch of salt. Depending on how much whey you successfully removed, this will take between 8-12 minutes, and your 𝗟𝗮𝗰𝘁𝗼𝘀𝗲-𝗙𝗿𝗲𝗲 𝗖𝘂𝗿𝗱𝗹𝗲𝗱 𝗠𝗶𝗹𝗸 Paynuse Dessert is done!
#DulceDeLecheCortada #CurdledMilk #SourMilk #Dessert #Cuban #BorugasDeLeche #Trini #Paynuse #Chaimui
For more info and #Recipes, don't forget to visit - cubanredneck.com/dulce-de-lec... 
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Hey, finally found the recipe my grandma used to make for me 😢 thanks from Wales 🏴 UK 🇬🇧 from a Cuban American 🇨🇺/🇺🇸
Greetings from Puerto Rico. My mom used to make it when I was little. Yummy.
... greetings to you! I hope you enjoy 😎
This looks delicious! Thanks for the recipe, since I have no access to dulce de leche, it's great to be able to make it myself.
… thank you for stopping by. I hope you enjoy it!
In the Philippines, we have regular smooth dulce de leche, and something similar to the cortada version called dulce gatas. It's made from water buffalo milk and raw sugar, extra add-ons and flavorings are optional. The acidity of the raw sugar ends up curdling the milk. And visually, they look rather similar.
El Dulce de Leche Cortada Clasico y Original NO lleva canela. Lo que si lleva es 3/4 Florecitas de Anis. This recipe is not authentic at all.
... normally I would let nonsense like his slide, but I am not in the mood for crap today. ... I am 55 years old, and while I have had *Dulce de Leche Cortada* con Florecitas de Anis once or twice in homes of Orientales and Camagüeyanos, I don't find it appetizing. Perhaps that is why that is not the way it is made in many of Miami's top Cuban restaurants. .... as to the "recipe is not authentic at all," I wonder who died and left you in charge? I don't see a single recipe on @sucavideo