Venezuelan spicy suero with garlic and chili

Ingredients

• 350 ml of whey (Venezuelan lactic cream)
• 1 cup of very cold, creamy yogurt
• 2 cloves of garlic, to taste
• 1 teaspoon of black pepper
• 1 hot ají chirel pepper (or another hot pepper), seeded
• A pinch of oregano or cumin
• Fresh cilantro, to taste

Combine the spices with a cup of liquid whey. Alternatively, you can also blend the garlic and chili peppers for a more intense flavor, or finely chop them instead.

Mix everything together with a spatula (be careful, the hot pepper can irritate your hands).

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Refrigerate: the sauce ferments slowly, and the garlic emulsifies it into a thick sauce. Shake well before serving.

You can substitute cow’s milk with goat’s milk.