Coastal Serum Recipe
The suero costeño o Suero atollabuey es una crema, que se suele hacer en la costa de Colombia, está hecho a base de leche cuajada, se caracteriza por tener un sabor algo ácido; Aquí aprenderás a preparar el suero costeño paso a paso y de forma rápida y sencilla.
Utensilios y Equipos
- Blender
Ingredients
- 3 liters of pure milk (unpasteurized)
- 2 tablespoons of salt
- Lemons
Step by step preparation
- First, the pure milk is placed in a wide-mouth plastic container and left to rest at room temperature for 12 hours. After that time, it is shaken and left to rest again for another 12 hours. (Lemon juice can be used to cut the milk.)
- Once 24 hours have passed, the milk will have a white mass on its surface and at the bottom a yellow-green water called “espiche”, which with the help of a ladle is separated from the milk that has solidified.
- When you have finished removing the entire espiche, you will proceed to liquefy the milk solids; Add the salt and continue blending until there are no lumps.
- The result should be a somewhat acidic white cream.
Video
Interesting Facts
- On the coast of Colombia, whey is used as if it were a sauce, and it is usually the accompaniment to patacones pilao, buns or cookies.
- You can keep it in the refrigerator for several days to use in your different meals.
- The coastal serum is one of the most popular and consumed gastronomic samples of the Colombian Caribbean.
- There are very similar preparations of this serum in several Latin American countries; some have their variations, especially in the amount of fat.
- Another product prepared in a similar way is Coastal cheese, a somewhat acidic cheese also popular in the coastal region.
Other recipes that might interest you
- Casabe
- Mañoco o Fariña
- Dumplings (Drop Dumplings)
- Rice in coconut milk
- Breadfruit arepas
- Bami
- Island Hot Sauce
- Johnny Cakes or Journey cake
- Rice with purple guajiro beans (kapeshuna)
- Guajiro stew
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We look forward to seeing your culinary creations!