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As its name stated it, this sweet curdled milk dessert is made of lemon-curdled milk. It’s also one of the easiest to make Venezuelan desserts and needless to say, it’s so good that it can turn to be pretty addictive .
The milk is sweetened with sugar and then curdled with fresh lemon (or lime) juice. Once curdled, the mixture is cooked with the peel of a lemon (or lime) to accentuate the citrus notes of this delicious dessert.
This sweet curdled milk dessert is one of those flavors that I treasure from my Venezuelan childhood. So much that when I had the opportunity to spend an afternoon with the paralympic athlete Rico Román doing a Facebook Live for the Fuertes con leche campaign, when they asked me what would cook for Rico and his family, I said, without hesitation: “For dessert, sweet curdled milk.”
Why milk makes us strong?
Milk makes us strong. Something that should not be overlooked is that cow’s milk has no added sugar (the sugar it contains comes naturally from lactose), provides 9 essential nutrients for the body, including vitamins A, B and D, calcium, potassium and 8 grams of protein per 8-ounce glass and for all that the pediatricians continue to recommend it.
But in addition the relationship between the price of milk and the nutritional value it brings is not disputed: ounce to ounce, penny to penny, in the United States there is no more affordable protein than milk.
As if that were not enough, for those of us are into the farm to table movement, milk is one of those foods that come directly from the farm —usually less than 300 miles away— to the table in just 48 hours.
We have around 47,000 dairy farms in the United States. 97% of those farms, including the largest milk producers, are family businesses whose owners take care of their pastures and cows to produce milk and other dairy products in a responsible and sustainable way for present and future generations.
How to make Sweet Curdled Milk
Without further ado, here is a the printable version of my recipe.
Sweet Curdled Milk Dessert
Ingredients
- 4 cups milk
- 1 cup sugar
- the peel of a lemon (or lime)
- 1/4 cup lemon (or lime juice), fresh
Instructions
- In a pot over high heat, add the milk and sugar, and stir until the sugar is completely dissolved.
- Add the lemon peel and the lemon juice and cook, undisturbed, until it boils, being carefully that the milk don’t spill.
- Reduce the heat to medium-low and cook undisturbed for 30 minutes.
- Turn off the heat and let stand for 10 minutes, before serving.
Notes
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
