Description
Also known as Requeijão cremoso, this thin cheese spread is great on toast, pasta, and as a versatile topping. A white, mild, creamy cheese spread that is similar in both taste and texture to store-bought requeijão cremoso. STORAGE: Requeijão can be stored in the refrigerator for up to 8 days. It can be used in pastas such as macarronada or Brazilian Mac and Cheese, in stews, baked rice (arroz de forno) as a substiture for mornay, in casseroles as one of the layers of cheese, etc.
Ingredients
Scale
- 2 liters (about 2 qt.) reduced fat milk (2% milkfat), plus 1¼ cup warm milk
- 4 Tablespoons white vinegar or freshly squeezed lemon juice
- 2 Tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 cup shredded mozzarella
Instructions
- In a large saucepan, bring 2 liters/quarts of milk to a boil over high heat. Then, turn off the heat and stir in the vinegar. Once curds form, ladle the content of the pan into a strainer placed over a large bowl, and press down on the strained curds with a spoon to eliminate any excess liquid. Only curds should be left in the strainer.
- In a blender, blend together curds, butter, salt, cheese, and 1¼ cup of warm milk for about 2 to 3 minutes on high speed or until mixture is very creamy and smooth. NOTE: For a softer consistency, add a bit more milk.
- Carefully pour the requeijão cremoso into sterilized and dried glass jar(s) or container(s) with tight lid(s). Store in the refrigerator for at least 4 hours before using as a spread for toast.
- Prep Time: 8 mins
- Cook Time: 10 mins
- Category: Condiment
- Cuisine: Brazilian