By Eduardo − On Saturday, June 2, 2018, 4 years ago in
Breakfast Recipes
5 out of 5 with 123 ratings
comments: 8 - views: 111170
This delicious Portuguese queijo fresco (fresh cheese) is a very light cheese with a lot of moisture, it is very simple to make and goes great with fresh bread.
| Preparation time | 55 min |
| Cooking Time | 5 min |
| Ready In | 1 h |
| Level of Difficulty | Very Easy |
| Servings | 10 |
Ingredients
1 teaspoon of salt4 cups of milk (you can use whole cow or goat milk)2 rennet tablets2 molds
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Directions
(You can get the cheese molds from most Portuguese supermarkets or you can even buy them online.)
- Warm the cow’s or goat’s milk on the stove, you want it just warm (between 30-40C or 85-105F) , check the temperature to make sure.
- Crush the rennet tablets, mix it with the salt and then pour the warm milk on top and mix very well.
- Let it sit for 45 minutes, so you can now start spooning the cheese into the cheese molds with a slotted spoon.
- Place each mold on a deep plate, devide the cheese into the molds evenly, while letting the whey drain out, make sure to empty the liquid from the plates before placing the cheeses in the refrigerator.
- For the next 2 days, it will drain out whey, but empty the plates so it doesn't over flow, tilting the mold and using a spoon to press it down.
- On the third day, it should have very little or no whey coming out and the cheese should be firm.
- Enjoy your homemade fresh cheese.
Recipe & Photo Credit: easyportugueserecipes.com
