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Fermented milk from Colombian Caribbean coast
Raw cow milk is left open to sour on its own for about a day in the hot Caribbean lowlands; the cream rises and the curd sheds whey. Cream and curd are mixed back together, salted into a thick, sour, salty spread.
| Raw cow milk | [simanca2010][munoz2025] |
| Salt | Gives the finished product about 2.34 % chlorides[simanca2010] |
| Starter | spontaneous (open, aerobic souring) |
Total time across the recorded steps: 18 h – 24 h
What changes: Raw milk sours on its own in an open vessel and the cream rises
Output: soured milk with a cream layer and whey.
Microbes at work in this step
lactose falls to 4.44 %; aerobic mesophiles reach 2×10^9 CFU/mL
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is left open to sour on its own for about a day in the hot Caribbean lowlands; the cream rises and the curd sheds whey. Cream and curd are mixed back together, salted into a thick, sour, salty spread. Made in 5 steps over 18 h – 24 h. The longest step, leave raw milk to sour in an open vessel, takes 18–24 h (Simanca S.M. et al. 2010) and runs at 28 °C (Simanca S.M. et al. 2010). Salt is 2.3 % (Simanca S.M. et al. 2010). Lactococcus lactis, Streptococcus infantarius and Lactiplantibacillus plantarum and Enterococcus faecium and Levilactobacillus brevis do most of the fermenting.
| Main step | 18–24 hMeasured[simanca2010] | Leave raw milk to sour in an open vessel |
|---|---|---|
| Temperature | 28 °CReported[simanca2010] | Leave raw milk to sour in an open vessel |
| Salt | 2.3 %Measured[simanca2010] | Salt the mixture |
| Acidity | pH 3.6–5.8Reported[simanca2010][munoz2025] | Salt the mixture |
Unlike sour cream made with a starter, suero costeño sours by itself in open air at tropical heat, and the cream is mixed back into the curd with salt.
Made from raw milk with no starter, left open at tropical heat. Reported pH values run from 3.6 to 5.8, so acidity varies widely between batches and cannot be counted on. The CDC says products made from raw milk can expose people to germs such as Listeria, Salmonella, E. coli and Brucella, and that children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness. Pasteurising removes these germs. Simanca et al. write that the acid keeps spoilage and disease bacteria from growing, but the studies read here did not test for these germs, so they do not show that this souring removes them.
Every number is labelled with how it is known. How this atlas is made
Described as gastronomic heritage of northern Colombia and proposed for a regional identity designation (Muñoz-Acevedo et al. 2025).
