SUERO COSTEÑO (TRADITIONAL COLOMBIAN SOUR CREAM)

SUERO  COSTEÑO (TRADITIONAL COLOMBIAN SOUR CREAM)
ADAPTED RECIPE

Fermented whole milk.

The following recipe is an adapted version of the traditional recipe.

Are suero costeño, sour cream,  and Crème fraîche same thing?

No .

Between sour cream and crème fraîche, there is a slight difference despite being made from the same principle: skimmed cream fermented by bacterial culture (lactobacillus) by addition or by aging. The suero costeño whole milk thickens by bacterial fermentation and seasoned with lots of salt.


Suero costeño possibly inspired by the recipe of Middle east Arabian Laban, but it differs in the number of fermentation days and in which percentage of cream is preserved while Laban recipe, cream is skimmed off completely.Because of high-fat percentage contain Suero consteño tends to become rancid at room temperature.

Atollabuey is a most popular version of suero costeño it is the thicker one because of preserves the whole cream percentage and it is drained too much more liquid than the others suero costeño varieties.

INGREDIENTS

-500ml whole milk
-1/2 tbs white vinegar
-80 ml cream 30%

INSTRUCTIONS:

1.Mix milk, cream , vinegar, and pack into a bottle.

2.Let it stay the bottle turned upside-down fermenting for 2 or 4 days until solids separate from the liquid.

3.Drain the liquid carefully not shaking the bottle. 

4.Put enough salt to taste and enjoy it is done.