There's actually nothing in the world I miss more than Suero.. It literally breaks my heart lol. I could have suero for breakfast,lunch, and dinner. Although it literally means “sour cream” trust me when I say sour cream COULD NEVER. Suero Costeño is a popular condiment from Colombia’s Caribbean coast, celebrated for its tangy and creamy flavor that pairs beautifully with fried foods, arepas, and more. Making Suero Costeño at home is more simple than i ever imagined and only requires a few ingredients. Follow these steps to enjoy this traditional Colombian favorite in your own kitchen!

Ingredients:

1 liter of milk
5 tablespoons vinegar
Salt to taste
Lime juice to taste

Instructions:

Heat the Milk:

Pour 1 liter of milk into a large saucepan and place it over very low heat. Warm the milk gently, ensuring it doesn’t boil.

Add Vinegar:

Gradually add the 5 tablespoons of vinegar to the warm milk while stirring gently. Keep the milk hot but not boiling, and watch closely to ensure it doesn’t overheat. The vinegar will cause the milk to begin curdling.

Curdle the Milk:

Let the milk curdle for about 10 minutes, during which it will separate into curds and whey.

Strain the Mixture:

Remove the pot from the heat and strain the mixture through a strainer lined with cheesecloth or a clean kitchen towel to separate the curds from the whey. Allow it to drain until most of the liquid is removed.

Blend for Creaminess:

Transfer the strained curds to a blender. Add salt to taste and blend until you achieve the desired creaminess. Be careful not to over-blend, as you want the suero to be creamy but not too liquid.

Add Lime Juice:

Once blended, add lime juice to taste. Adjust the amount based on your preference for tanginess, stirring well to combine.

Chill and Enjoy:

Pour the suero into a container and refrigerate for at least 2 hours before serving. Serve cold with patacones, arepas, or your favorite Colombian dishes.