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Fermented milk from Colombian Caribbean coast
salty, sour, slightly rancid thick fermented cream eaten with bollo, yuca, arepa and patacón. Made in 3 steps over 24 h. The longest step, spontaneous souring of raw milk in open vessel, takes 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 and Lacticaseibacillus paracasei do most of the fermenting.
| Main step | 24 hReported[simanca2010][pmc12195864] | Spontaneous souring of raw milk in open vessel |
|---|---|---|
| Temperature | 28 °CMeasured[simanca2010][pmc12195864] | Spontaneous souring of raw milk in open vessel |
| Salt | 2.3 %Reported[simanca2010][pmc12195864] | Recombine cream into curd (medium-fat type), salt and beat smooth |
| Acidity | pH 3.9Measured[simanca2010][pmc12195864] | Recombine cream into curd (medium-fat type), salt and beat smooth |
| raw cow milk; variants use boiled milk |
| cooked residual cheese whey |
| or rennet-curdled raw milk |
| Starter: spontaneous (aerobic); semi-industrial makers may use isolated LAB |
Total time across the recorded steps: 24 h
What changes: Raw milk sours on its own in an open vessel for about 24 hours
Output: soured milk with a spontaneous cream layer and whey.
Microbes at work in this step
lactose consumed (to ~4.44 %); aerobic mesophiles rise to ~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
78.8 % of 96 Córdoba producers had deficient hygiene and GMP gaps; raw-milk spontaneous product.
Every number is labelled with how it is known. How this atlas is made
Described as gastronomic heritage of northern Colombia; proposed for a regional identity designation (Muñoz-Acevedo et al. 2025).
