Curdled Milk Caramel Jam with Lemon and Cloves
This Brazilian treat turns just milk, sugar, a lemon and a few cloves into pure gold. The lemon curdles the milk, then a long slow simmer transforms it into a rich, grainy caramel jam. Patience is the whole secret — and it's best enjoyed chilled, straight from the spoon.
🛒 Ingredients
20 servings
- 2 liters whole milk
- 2 cups granulated sugar (about 400 g)
- 1 lemon, juice only
- 4 to 6 whole cloves
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Directions
- 1
Pour the milk into a large pot and add the lemon juice. Let it sit for about 15 minutes until the milk curdles and separates.
- 2
Add the sugar and stir until it dissolves completely. Drop in the cloves and bring to a boil over medium heat, stirring occasionally.
- 3
Lower the heat and keep stirring now and then — you'll see the liquid slowly evaporate.
- 4
Keep an eye on it as it boils so it doesn't spill over.
- 5
Be patient: it takes 2 to 3 hours before the first little grains start to appear.
- 6
Let it darken a little.
- 7
Remove from the heat and let it cool completely.
- 8
It's wonderful served chilled.
💡 Chef's Tip
Patience and a gentle heat are everything here — the slower you stir, the finer the grainy texture. Never leave the pot unattended while it boils, as milk rises fast. Fish out the cloves before serving if you prefer a milder flavor.
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