Thick, creamy, fermented Colombian Suero just like the one you’d eat on the coast of Colombia! This recipe comes with the spicy option too (Suero Picante).
Two methods included: the old-school fermented way and the quick and easy lemon way on the stovetop.
Colombian Suero (Suero Colombiano Recipe)
Suero is a delicious thick, creamy dip made from fermented milk. It tastes like a cross between sour cream and cream cheese!
It’s very popular on the coast of Colombia so it’s also called “Suero Costeño” which means “Coastal Suero”! You can make it spicy (Suero Picante) with the add-ins provided in the recipe card down below or just keep it plain, both are delicious!
We love it on Yuca Fries, Colombian Empanadas, egg arepas but below I’ll give you all the serving ideas so you can have it with classic American food too!
Ingredients
Here’s which kind of milk you want and the fun science stuff behind making suero! All the amounts will be in the recipe card down below! 🙂
Milk. Use full-fat milk to get the best flavor and texture, low-fat milk won’t have enough fat to give you a good suero.
The old-school way of making suero called for unpasteurized milk, they’d let it sit at room temperature and it would naturally ferment because of the microbial community and enzymes in it but it’s not the safest way to make it because of the bacteria that may be in the milk. Also, depending on where you’re living, unpasteurized milk might be not allowed!
Pasteurized milk is the modern, safe option but because the heat during pasteurization got rid of what makes the milk ferment, it needs a starter culture or lime, lemon or vinegar to curdle. I like using lime juice.
Lime, lemon, or vinegar, if using pasteurized (store-bought) milk.
Salt, for flavor.
How to make Colombian Suero
For The Safe Method (Lime, Lemon or Vinegar)
STEP ONE: Heat the milk. Add the milk to a saucepan over medium-low heat, allow the milk to heat until very hot, almost bubbling but do not allow to bubble or scorch.
STEP TWO: Curdle. Turn off the heat, add the lime, lemon or vinegar, mix, and let sit for 10-15 minutes, mixing from time to time. The milk will curdle and create a yellow-ish liquid (whey or espiche) while the curds will sit on top.
STEP THREE: Strain. Using a cheese cloth or fine-mesh strainer, strain the curds. You can store the yellow liquid for plants or recipes that use whey or discard it. Depending on how much liquid you strain out of it, you might need a bit more or less milk in the next step.
STEP FOUR: Blend. Add to a blender with 1 tablespoon of milk and salt to taste. Blend until smooth. If you want a thinner texture, add more milk. Enjoy or turn into spicy suero (Suero Picante). Store tightly covered in the refrigerator for up to 2-3 days.
For the Old-School Method
STEP ONE: Ferment. Add the milk to a clean container with a lid, close tightly and leave at room temperature overnight or for up to 24 hours. The milk will curdle on its own producing a layer of yellow-ish liquid (whey or espiche) at the bottom and curds at the top.
STEP TWO: Strain and blend. Using a cheese cloth or fine-mesh strainer, strain the curds. You can store the yellow liquid for plants or recipes that use whey or discard it. Add the curds to a blender and blend until smooth. Store tightly covered in the refrigerator for up to 2-3 days.
How to make Suero Picante (spicy)
To make Suero into Suero Picante (spicy), add in minced red onions, cilantro, and aji pajarito (bird’s eye chili in the US) or hot sauce.
Mix well and cover with plastic wrap then pop in the refrigerator for 30 minutes or overnight so the flavors can bloom.
Other delicious add-ins for Suero Picante are chives and green onions. Everyone makes it slightly different so play around and try your favorite add-ins!
How to eat Colombian Suero
I’ll give you lots of traditional ways to eat Suero but also ways to eat it with classic American food so you can try both!
Traditional ways to eat Suero
Here are some ways you’d eat Suero in Colombia, it’s a typical coastal dip so it’s mostly coastal food!
- Arepas de Huevo (yellow corn arepas stuffed with egg!)
- Colombian Empanadas (with traditional filling, they’re SO good!!!)
- Yuca Fries (cassava fries)
- Patacones (fried green plantains)
- Chicharron
- Potatoes
- Boiled yuca or bollos
- Cabeza de gato (it means “cat head” but it’s plantains, don’t worry hehe)
- Rosquetes (cheesy fritters)
- Carimañolas (stuffed yuca fritters)
American food pairings
Suero pretty much goes well wherever you’d add sour cream, ranch or a cheesy dip but here are some ideas!
- Fries
- Onion rings
- Wings
- Avocado toast
- Sweet Potato Fries
- Grilled meats
- Potatoes (roasted, boiled)
- Salads (as a dressing)
- Chili (as a topping)
- Pretzels (as a dip)
- Roasted veggies
- Ribs
- Meatloaf
- Tortilla chips
- Wraps
- Fish sticks
- Tater tots and hashbrowns
- Nachos
- Over tacos or quesadillas (or most Mexican dishes!)
HAPPY COOKING!! I hope you'll love this Colombian Suero Recipe or Suero Colombiano as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Colombian dips you’ll love:
- Salsa de Ajo (Colombian Garlic Sauce)
- Colombian Pineapple Sauce
- Colombian Aji
- … or check out all of my Colombian Recipes!
Colombian Suero (Suero Colombiano)
Ingredients
For The Safe Method (Lemon, Lime, or Vinegar)
- 32 oz (950 ml) whole milk
- 2 tbsp (30 ml) lime juice, lemon juice, or vinegar
- 1 teaspoon salt (or to taste)
- 1-2 tbsp (15-30 ml) whole milk (for blending)
For The Suero Picante (Spicy Suero) – Optional
- 1/4 cup (5 g) cilantro (minced)
- 1/2 small red onion (minced)
- 1 aji pajarito (bird's eye chili) (minced, or 1 teaspoon hot sauce)
Instructions
For The Safe Method (Lemon, Lime, or Vinegar)
- Heat the milk. Add the milk to a saucepan over medium-low heat, allow the milk to heat until very hot, almost bubbling but do not allow to bubble or scorch.
- Curdle. Turn off the heat, add the lime, lemon or vinegar, mix, and let sit for 10-15 minutes, mixing from time to time. The milk will curdle and create a yellow-ish liquid (whey or espiche) while the curds will sit on top.
- Strain. Using a cheese cloth or fine-mesh strainer, strain the curds. You can store the yellow liquid for plants or recipes that use whey or discard it. Depending on how much liquid you strain out of it, you might need a bit more or less milk in the next step.
- Blend. Add to a blender with 1 tablespoon of milk and salt to taste. Blend until smooth. If you want a thinner texture, add more milk. Enjoy or turn into spicy suero (Suero Picante). Store tightly covered in the refrigerator for up to 2-3 days.
For The Old-School Method
- Ferment. Add the milk to a clean container with a lid, close tightly and leave at room temperature overnight or for up to 24 hours. The milk will curdle on its own producing a layer of yellow-ish liquid (whey or espiche) at the bottom and curds at the top.
- Strain and blend. Using a cheese cloth or fine-mesh strainer, strain the curds. You can store the yellow liquid for plants or recipes that use whey or discard it. Add the curds to a blender and blend until smooth. Store tightly covered in the refrigerator for up to 2-3 days.
To Make Suero Picante (Spicy Suero)
- Add the minced onions, cilantro, and aji, mix well and cover with plastic wrap then pop in the refrigerator for 30 minutes or up to overnight so the flavors can bloom. Other delicious add-ins are chives or green onions!
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