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Fermented milk from Nicaragua, mainly the Pacific area
Leche agria is a thick, white sour milk eaten at breakfast in Nicaragua. Milk is heat-treated, cooled and soured with a mesophilic lactic culture for most of a day, then chilled; some makers still let it sour on its own, add yesterday's leche agria, or use lemon or vinegar.
| Whole cow's milk | Fresh, grade A milk, filtered and standardised in the UNI trial[fao-tmp][uni2023] |
| Mesophilic aromatic culture (Flora Danica)0.30 g per gallon of milk | The rate used in the 2023 UNI trial; the trial also tested a second culture, RSF-742[uni2023] |
| Starter | defined culture of mesophilic lactic bacteria; artisanal makers also let milk sour on its own or back-slop with the previous day's leche agria |
Total time across the recorded steps: 25 h – 35 h
What changes: The milk is held hot to kill its own bacteria
Output: heat-treated milk.
Microbes at work in this step
heat kills most of the milk's own bacteria
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
Leche agria is a thick, white sour milk eaten at breakfast in Nicaragua. Milk is heat-treated, cooled and soured with a mesophilic lactic culture for most of a day, then chilled; some makers still let it sour on its own, add yesterday's leche agria, or use lemon or vinegar. Made in 4 steps over 25 h – 35 h. The longest step, ferment until thick and sour, takes 16–24 h (FAO 1990) and runs at 28 °C (FAO 1990). Mesophilic lactic acid bacteria and Lactococcus lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. diacetylactis and Leuconostoc mesenteroides subsp. cremoris do most of the fermenting.
| Main step | 16–24 hReported[fao-tmp][uni2023][mined-manual] | Ferment until thick and sour |
|---|---|---|
| Temperature | 28 °CReported[fao-tmp] | Ferment until thick and sour |
Leche agria is soured with a mesophilic culture at room warmth for most of a day. FAO describes yoghurt in Nicaragua and other Latin American countries as set with thermophilic cultures at 42 °C in 3 to 4 hours.
The milk is heat-treated before souring, and the product keeps about 4 days at 4 °C.
Every number is labelled with how it is known. How this atlas is made
FAO records that it was first made not as a food but as a medicine to help the liver. In Juigalpa, Chontales, eating it is fairly new; many people once threw soured milk away.
