Sour milk

Sour milk is a fermented dairy product obtained through the action of lactic acid bacteria that convert lactose into lactic acid. This process gives it a slightly acidic flavor and a creamy texture that can range from liquid to thick, depending on its preparation and origin.

Sour milk is a traditional ingredient in many Hispanic American and European cuisines, used both for direct consumption and for making desserts, breads, and sauces. Its origin dates back to milk preservation and fermentation practices in rural communities, where natural fermentation served to extend the shelf life of the dairy product.

Regarding its properties, sour milk is rich in probiotics that promote digestive health and the immune system. Furthermore, it contains protein, calcium, and B vitamins, which are essential for a balanced diet.

In different regions of Hispanic America, sour milk may also be known as cuajada, leche cortada, lechera agria, or chicharrón de leche (the latter more in certain traditional variants). Its function in cooking is usually similar to that of plain yogurt or buttermilk, especially in recipes for pastries, breads, and stews that require an acidic touch to improve texture and flavor.