Dulce de Leche Cortada | Lactose-Free Curdled Milk (Paynuse) Dessert Recipe Based on Cuban Classic!

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be less expensive.

Place half a gallon of lactose-free milk in a large deep saucepan and bring it to almost a boil over very low heat, stirring to prevent a crust.

Once the milk reaches about 135 degrees Fahrenheit, turn off the stove and pour vinegar over the milk, stirring gently for about 30 to 40 seconds to curdle.

Cover the pot and let it rest for about two hours to allow the curds to form.

Strain the curds using a strainer lined with shop towels over a mixing bowl to remove excess whey.

In another deep saucepan, combine 1.5 cups of brown sugar, 1.5 cups of white sugar, and 1.5 cups of the strained whey, bringing it to a boil.

Add lemon skin and cinnamon sticks, cooking on high for about five minutes.

Add the curdled milk and remaining whey to the syrup, bringing it back to a boil.

Add a little cinnamon powder and a pinch of salt, cooking on high for an additional 8 to 10 minutes.

Remove lemon skins and cinnamon sticks, cooking for another minute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens