{"id":20512,"date":"2025-11-17T11:15:25","date_gmt":"2025-11-17T09:15:25","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=20512"},"modified":"2025-11-17T11:15:25","modified_gmt":"2025-11-17T09:15:25","slug":"el-dulce-de-leche-cortado","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=20512","title":{"rendered":"El dulce de leche cortado"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El <strong>dulce de leche cortado<\/strong> es un postre tradicional de varios pa\u00edses latinoamericanos (muy popular en Cuba, Venezuela y Rep\u00fablica Dominicana). Se prepara cuando la leche se \u201ccorta\u201d con jugo de lim\u00f3n o vinagre, y en lugar de desecharla, se cocina con az\u00facar hasta obtener un dulce de textura granulada y sabor intenso. \ud83c\udf6e\u2728<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\uddfe Ingredientes b\u00e1sicos<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 litro de leche entera<\/li>\n\n\n\n<li>2 tazas de az\u00facar<\/li>\n\n\n\n<li>Jugo de 1 lim\u00f3n (o 2 cucharadas de vinagre blanco)<\/li>\n\n\n\n<li>1 ramita de canela<\/li>\n\n\n\n<li>1 pizca de sal<\/li>\n\n\n\n<li>Opcional: ralladura de lim\u00f3n o naranja, clavos de olor<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Preparaci\u00f3n paso a paso<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Corta la leche:<\/strong><br>Calienta la leche y a\u00f1ade el jugo de lim\u00f3n o vinagre. La leche se separar\u00e1 en grumos y suero.<\/li>\n\n\n\n<li><strong>Agrega el az\u00facar y la canela:<\/strong><br>Cocina a fuego medio, removiendo suavemente. El az\u00facar se disolver\u00e1 y comenzar\u00e1 a caramelizarse.<\/li>\n\n\n\n<li><strong>Cuece lentamente:<\/strong><br>Deja hervir a fuego bajo hasta que el l\u00edquido se reduzca y los grumos de leche queden ba\u00f1ados en un alm\u00edbar espeso.<\/li>\n\n\n\n<li><strong>Ajusta el sabor:<\/strong><br>A\u00f1ade ralladura de c\u00edtricos o especias al gusto.<\/li>\n\n\n\n<li><strong>Sirve fr\u00edo o tibio:<\/strong><br>Se disfruta solo, con pan, galletas o como relleno de postres.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf7d\ufe0f Caracter\u00edsticas<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Textura: granulada, con trocitos de leche cuajada.<\/li>\n\n\n\n<li>Sabor: dulce intenso, con notas caramelizadas y especiadas.<\/li>\n\n\n\n<li>Conservaci\u00f3n: en frascos herm\u00e9ticos, dura varios d\u00edas en la nevera.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 Es un ejemplo perfecto de cocina de aprovechamiento: transformar la leche cortada en un postre exquisito.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfQuieres que te d\u00e9 una <strong>versi\u00f3n r\u00e1pida en microondas<\/strong> o una <strong>variaci\u00f3n con coco y pasas<\/strong> que tambi\u00e9n es muy t\u00edpica?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El dulce de leche cortado es un postre tradicional de varios pa\u00edses latinoamericanos (muy popular en Cuba, Venezuela y Rep\u00fablica Dominicana). Se prepara cuando la leche se \u201ccorta\u201d con jugo [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":20513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-20512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20512"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20512\/revisions"}],"predecessor-version":[{"id":20514,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20512\/revisions\/20514"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/20513"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}