Portuguese Queijo Fresco Recipe

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

Portuguese queijo fresco is a type of fresh cheese that is popular in Portugal and other Portuguese-speaking countries. It is a soft, unripened cheese that is made from cow's milk and has a mild, slightly tangy flavor. The cheese is often used in salads, sandwiches, and other dishes, and it can also be enjoyed on its own with bread or crackers.

Queijo fresco is typically made by curdling fresh milk with rennet or vinegar, and then draining the whey. The cheese is then shaped into small rounds or blocks, and can be eaten immediately or aged for a few days to develop a slightly firmer texture and more complex flavor.

In Portugal, queijo fresco is a staple food that is widely available in supermarkets and local markets. It is often used as a filling for pastries and pies, and is also a common ingredient in traditional Portuguese dishes like cozido (a meat and vegetable stew) and açorda (a bread soup).

Overall, Portuguese queijo fresco is a versatile and delicious cheese that is enjoyed by many people around the world.

Ingredients

1 teaspoon of salt4 cups of milk (you can use whole cow or goat milk)2 rennet tablets2 molds Get Portuguese ingredients

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