Colombian Suero (Suero Colombiano)
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.
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!
Notes
Nutrition facts are based on a single serving of Suero which is 2 tbsp. This recipe makes a total of 1 cup (240 ml) Suero which is enough for 8 servings.
Nutrition
Calories: 74kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 87mgPotassium: 198mgFiber: 0.2gSugar: 6gVitamin A: 225IUVitamin C: 3mgCalcium: 143mgIron: 0.05mg
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