📝 About This Recipe
A beloved cornerstone of Dominican confectionery, Dulce de Leche Cortada is a rustic, velvet-textured dessert that celebrates the beauty of 'spoiled' milk. By intentionally curdling whole milk with lime juice and simmering it with cinnamon and cloves, you create tender, golden cheese-like curds bathed in a luscious, spiced syrup. This nostalgic treat offers a perfect balance of citrus brightness and deep, caramelized sweetness that defines the Caribbean spirit.
🥗 Ingredients
The Milk Base
- 8 cups Whole Milk (Full fat is essential for proper curd formation)
- 12 ounces Evaporated Milk (One standard can for added creaminess)
Aromatics and Sweeteners
- 2 cups Granulated Sugar (White sugar provides a clean caramel profile)
- 3 pieces Cinnamon Sticks (Large, high-quality sticks preferred)
- 6-8 pieces Whole Cloves (Provides the signature warm spice)
- 1 tablespoon Vanilla Extract (Pure Dominican vanilla if available)
- 1/4 teaspoon Salt (Fine sea salt to balance the sweetness)
The Curdling Agent
- 4 tablespoons Fresh Lime Juice (Must be fresh, not bottled)
- 1 teaspoon Lime Zest (Finely grated for aromatic oils)
Optional Texture
- 1/2 cup Golden Raisins (Adds a chewy, tart contrast)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional 'caldero', combine the whole milk and evaporated milk over medium-high heat.
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2
Stir in the granulated sugar, cinnamon sticks, whole cloves, and salt. Stir gently until the sugar is fully dissolved.
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3
Bring the milk mixture to a gentle simmer, but do not let it reach a rolling boil yet. You should see small bubbles forming around the edges.
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4
Slowly pour in the fresh lime juice and add the lime zest. Stir once, very gently, to distribute the acid, then immediately stop stirring.
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5
Reduce the heat to low. Within a few minutes, you will see the milk begin to separate into white curds and a yellowish translucent liquid (whey).
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6
This is the most critical rule: Do NOT stir the mixture once it begins to curdle. Stirring will break the curds into tiny grains; leaving it alone ensures large, satisfying chunks.
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7
Allow the mixture to simmer uncovered on low heat for about 45 to 60 minutes. The liquid will gradually reduce and thicken into a syrup.
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8
If using raisins, gently drop them into the pot after about 40 minutes of simmering so they can plump up without disturbing the curds.
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9
As the syrup thickens, it will turn a beautiful golden-amber color. Keep a close eye on it during the last 15 minutes to ensure the sugar doesn't burn.
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10
Once the syrup has reached the consistency of warm honey and the curds are firm and golden, stir in the vanilla extract very gently.
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11
Remove the pot from the heat. The syrup will continue to thicken significantly as it cools.
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12
Remove the cinnamon sticks and cloves before serving. Transfer to a glass bowl and allow it to reach room temperature before refrigerating.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the sugar from scorching at the bottom. Resistance the urge to stir; the beauty of this dish lies in the large, tender curds. If you prefer smaller curds, you can stir the mixture once or twice during the first 10 minutes after adding the lime. Always use fresh lime juice; the acidity in bottled juice is inconsistent and may not curdle the milk correctly. If the milk doesn't curdle after 5 minutes, add one additional tablespoon of lime juice.
🍽️ Serving Suggestions
Serve at room temperature or chilled for the best flavor profile. Pair with a small slice of mild white cheese (Queso Blanco) for a traditional salty-sweet experience. Enjoy alongside a small cup of strong Dominican black coffee to cut through the richness. Top with a sprinkle of extra lime zest just before serving for a fresh aromatic pop. Store in an airtight glass jar in the refrigerator for up to two weeks.