Requeijão Caseiro (Homemade Requeijão)
Requeijão Caseiro (Homemade Requeijão)
Ingredients
For the Homemade Requeijão
- 3 quarts whole milk, already boiled
- 1/2 cup white vinegar
- 2 tablespoons unsalted butter
- 1/8 teaspoon salt
- whole milk, as needed for blending
Instructions
- 1
Ensure you have 3 quarts of whole milk that has already been boiled. If not, bring the milk to a boil and then let it cool slightly until hot but not scalding.
- 2
Pour the 1/2 cup of white vinegar into the hot milk. Stir gently and continuously for about 1 to 2 minutes, or until the milk completely curdles, separating into distinct solid curds and yellowish whey.
⏱️ 5 min
- 3
Place a fine-mesh sieve over a large bowl. Carefully pour the curdled milk into the sieve to drain the whey. Use a spatula or the back of a spoon to gently press the curds, extracting as much liquid as possible. The goal is to leave the curds relatively dry.
⏱️ 10 min
- 4
Transfer the drained curds to a blender. Add the 2 tablespoons of unsalted butter and the 1/8 teaspoon of salt.
⏱️ 5 min
- 5
Add a small amount of additional whole milk to the blender, starting with about 1/4 cup. Blend the ingredients until a smooth, creamy consistency is achieved. If the mixture is too thick or not blending smoothly, gradually add more milk, one tablespoon at a time, blending after each addition, until your desired creamy texture is reached.
⏱️ 5 min
- 6
Once blended to perfection, transfer the homemade requeijão to a serving bowl or an airtight container.
⏱️ 1 min
- 7
Refrigerate the requeijão for at least 15 minutes. This chilling period allows it to firm up slightly and develop the perfect spreadable consistency.
⏱️ 15 min - 8
Serve your creamy and flavorful homemade requeijão. It's traditionally enjoyed spread on toast, crackers, or as an ingredient in various Brazilian dishes.
Kitchen Tools
Nutrition Facts (per serving)
Requeijão Caseiro (Homemade Requeijão)
Ingredients
For the Homemade Requeijão
- 3 quarts whole milk, already boiled
- 1/2 cup white vinegar
- 2 tablespoons unsalted butter
- 1/8 teaspoon salt
- whole milk, as needed for blending
Instructions
- 1
Ensure you have 3 quarts of whole milk that has already been boiled. If not, bring the milk to a boil and then let it cool slightly until hot but not scalding.
- 2
Pour the 1/2 cup of white vinegar into the hot milk. Stir gently and continuously for about 1 to 2 minutes, or until the milk completely curdles, separating into distinct solid curds and yellowish whey.
⏱️ 5 min - 3
Place a fine-mesh sieve over a large bowl. Carefully pour the curdled milk into the sieve to drain the whey. Use a spatula or the back of a spoon to gently press the curds, extracting as much liquid as possible. The goal is to leave the curds relatively dry.
⏱️ 10 min - 4
Transfer the drained curds to a blender. Add the 2 tablespoons of unsalted butter and the 1/8 teaspoon of salt.
⏱️ 5 min - 5
Add a small amount of additional whole milk to the blender, starting with about 1/4 cup. Blend the ingredients until a smooth, creamy consistency is achieved. If the mixture is too thick or not blending smoothly, gradually add more milk, one tablespoon at a time, blending after each addition, until your desired creamy texture is reached.
⏱️ 5 min - 6
Once blended to perfection, transfer the homemade requeijão to a serving bowl or an airtight container.
⏱️ 1 min - 7
Refrigerate the requeijão for at least 15 minutes. This chilling period allows it to firm up slightly and develop the perfect spreadable consistency.
⏱️ 15 min - 8
Serve your creamy and flavorful homemade requeijão. It's traditionally enjoyed spread on toast, crackers, or as an ingredient in various Brazilian dishes.