Dulce de Queso

Sweet Cheese Curd

Preparation info

  • Difficulty


  • 10 to 12


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This traditional dessert is like a grandmother’s dessert, but is not served very often due to the length of time it takes to prepare. I think it can be prepared easily in a slow cooker with a removable ceramic liner. This recipe comes from Claudia Mejía of Tentenpié Restaurant in Cali.


  • quarts fresh, raw, non-pasteurized milk
  • rennet tablet or cuajo
  • cups sugar


  1. Remove the ceramic bowl from the slow cooker. Pour the milk into the slow-cooker bowl. Remove ½ cup of the milk and warm it to 110°F (just as warm as what you would give a baby in a bottle); mash and dissolve the piece of rennet tablet in the warm milk. Pour it back into the milk in the slow-cooker bowl.
  2. Place the slow-cooker bowl in a warm spot or near a flame, but not directly over it, for 1 hour. It will set.
  3. Once set, take a knife and make 6 cuts, forming a star into the semi-solid milk.
  4. Without disturbing the curd, sprinkle the sugar over it.
  5. Place the bowl back in the slow cooker, cover, and cook on low for a total of 8 hours. After the first 1 or 2 hours, pass a knife through the cuts you made before adding the sugar. This will separate the curd into triangular pieces. After 3 or 4 hours, run the knife through the cuts again; at this point, the curds will look odd-shaped. Turn them upside down in the container. Uncover and continue cooking for the 4 hours more, for a total of 8 hours. The mixture will have turned into a sort of crème anglaise with soft and chewy cheese inside.
  6. Serve warm or cold.