Dulce de Leche Cortada | Curdled Milk Dessert

Square close up image of the sweet curds of dulce de leche cortada with the brown syrup in a gray bowl.

Dulce de Leche Cortada | Curdled Milk Dessert

Dulce de leche cortada is a traditional Latin dessert made by slowly transforming milk into tender sweet curds flavored with cinnamon and citrus. This old-fashioned recipe turns simple ingredients into a comforting dessert with the flavor of caramelized sweet cream and a delicate melt-in-your-mouth texture.

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Course: Dessert

Cuisine: Cuban, Latin

Keyword: high protein, milk fudge, sour milk, sweet curds, zero-waste

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings:

Calories: 182kcal

Author: Neyssa

Cost: $7

Equipment

stove
wide pot
spoon

Ingredients

8 cups milk whole
1 cup white sugar
¼ cup turbinado sugar
3 cinnamon sticks
¼ cup lemon juice
2 inch lime peel
¼ inch orange peel

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Instructions

Step 1: Warm the milk

Add the milk, sugar, cinnamon sticks, and citrus peel to a large pot. Heat over medium heat, stirring occasionally, until the milk reaches about 180°F and begins to steam.

Step 2: Add the lemon juice

Reduce the heat slightly and stir in the lemon juice. Stir gently 2 to 3 times, then stop stirring. Allow the milk to begin separating into curds and whey.
Allow the mixture to cook gently for 60-90 minutes, adjusting the heat as needed to maintain a gentle simmer.

Step 3: Simmer gently

Once curds have formed, reduce the heat to medium-low. Continue cooking gently for 45-60 minutes, occasionally tilting the pot from side to side if needed to prevent sticking. Avoid vigorous stirring, which can break apart the curds.
The dessert is ready when the curds are tender and the syrup has lightly reduced, and developed a pale golden color.
If you prefer firmer, more defined curds, continue cooking for an additional 10-20 minutes, keeping a close eye on the pot to prevent scorching.

Step 4: Cool and chill

Remove from heat and allow the dulce de leche cortada to cool slightly. Gently stir once to redistribute the syrup. Transfer to an airtight container and refrigerate until chilled.
Serve cold or at room temperature.

Notes

Before You Begin

This is a slow-cooking dessert. Depending on your pot, stove, milk, and desired consistency, a half-gallon batch can take 1 ½ to 2 hours to fully develop its curds and reduce its syrup. Most of this time is hands-off cooking while the milk slowly transforms.

Don't Panic If...

The curdling seems to stop.
The milk still looks pale after 30 minutes.
The curds look small at first.
The dessert takes longer than expected.

Dulce de lece cortada develops slowly. The flavor, color, and texture continue to change throughout the cooking process.

Nutrition