Sauces & stocks
Coastal suero
Fermented sour cream from the Caribbean coast, ideal with arepas.
VegetarianGluten-free
Ingredients
- 500 g cream
- 250 g whole milk
- 100 g plain unsweetened yogurt
- The juice of 1 lime
- 1 teaspoon salt
Step-by-step
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- Pour the cream, the milk and the salt into the mixing bowl and set 4 min/37C/speed 2.
- Add the plain yogurt and mix 30 sec/speed 3.
- Add the lime juice little by little while you mix 20 sec/speed 2 to acidify.
- Transfer the mixture to a clean glass jar and cover with a cloth.
- Let it ferment at room temperature between 8 and 12 hours until it thickens and turns acidic.
- Refrigerate the suero at least 4 hours so it finishes setting.
- Serve cold with arepas, cassava, bollo or patacones.
Tips
- Warm weather speeds up the fermentation of the suero.
- The longer it ferments, the more acidic it becomes.
- Keep the jar very clean for a safe fermentation.
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