Best Requeijão Cremoso| Requeijão (Brazilian Cream Cheese)
User Reviews
5
Best Requeijão Cremoso| Requeijão (Brazilian Cream Cheese)
Description
This recipe for Best Requeijão Cremoso involves boiling milk and adding vinegar to form curds, which are then strained and thoroughly rinsed to remove vinegar acidity. The curds are blended with softened butter, salt, and optional shredded mozzarella along with reserved milk to achieve a creamy consistency. The amount of milk added during blending controls the softness of the final product.
The resulting Brazilian cream cheese has a smooth, creamy texture comparable to store-bought varieties like Tirolez, with a mild flavor suitable for spreading or incorporation into dishes. The preparation ensures the cheese is not watery by thoroughly draining curds before blending.
Requeijão Cremoso can be served as a spread on toast or tapioca crepes, used in pasta dishes, incorporated into casseroles, or mixed into mashed potatoes for creaminess. It also serves as a substitute for other creamy dairy products in various recipes, offering versatility in cooking.
Homemade requeijão stores well in the refrigerator for up to 15 days, with best quality within 8 days. When using white vinegar, rinsing the curds under running water is essential to reduce sourness. Adjustments in milk proportion and inclusion of mozzarella allow tailoring creaminess to preference.
Ingredients
- 2 quarts milk or 2% milk for a light version, whole
- 4 tablespoons apple cider vinegar or white vinegar (If using white vinegar, make sure to rinse the curds under running water before pressing them to remove excess liquid)
- 2 tablespoons butter softened, unsalted
- ½ teaspoon salt
- ½ cup mozzarella cheese OPTIONAL, shredded
Instructions
- Reserve about ½ to ⅔ cup of milk. In a large saucepan, bring the remaining milk to a boil over medium-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, wash curds well with running water (to eliminate the white vinegar sour taste), and press down on the strained curds with a large spoon to eliminate any excess liquid. Only curds (not liquid) should be in the strainer. This is key to NOT make your requeijão watery!
- In a blender, blend together curds, butter, salt, cheese (optional), and some of the reserved milk (add little by little or as much as needed to get a creamy consistency. The milk must be cold if the curds are cold or warm if the curds are still warm) 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. If you are adding mozzarella, you will need more of the reserved milk.
- Gently pour homemade cream cheese into sterilized and dried glass jar(s) or container(s) with a tight lid(s). Store in the fridge for at least 4 hours before using as a spread for toast.
Notes
- Rinse curds thoroughly when using white vinegar to remove excess sourness.
- Store homemade requeijão in the refrigerator up to 15 days, best within 8 days.
- Use as a spread on toast, in tapioca crepes, pasta, casseroles, and as a substitute for creamy sauces in various dishes.
- Adjust reserved milk quantity during blending to control cheese softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 125mg | 42% |
| Sodium | 990mg | 41% |
| Potassium | 1253mg | 27% |
| Sugar | 48g | 96% |
| Vitamin A | 1883IU | 38% |
| Calcium | 1075mg | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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