suero

{{Short description|Fermented-milk-based condiment}}

{{for|persons with the given name|Suero (given name)}}

{{for|the baseball player|Wander Suero}}

{{for|the electrolyte beverage|Suero Oral}}

Suero, also referred to as suero costeño or suero atollabuey, is a fermented-milk-based condiment from Colombia's Caribbean coastal region. It is somewhat similar to yogurt or sour cream.{{cite journal| pmid=18693547 | volume=49 | title=Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product | year=2007 | journal=Rev Latinoam Microbiol | pages=12–8 | last1 = Cueto | first1 = C | last2 = García | first2 = D | last3 = Garcés | first3 = F | last4 = Cruz | first4 = J}} It is served as an accompaniment for various dishes and snacks.{{Cite web | url=http://recetascocinacolombiana.blogspot.com/2009/05/suero-atoyabuey.html | title=Suero atoyabuey| year=2009}} It is believed to be introduced by Arab Colombians, as a local adaptation of labneh.

Arroz de lisa 2 - Barranquilla.jpg|Arroz de lisa (mullet rice) from Barranquilla served in bijao leaf with cooked yuca, a triangle of costeño cheese and a sauce of suero atollabuey.

Suero costeño.jpg|A bottle of suero costeño in foreground and costeño cheese in background at a market stand in Barranquilla.