Requeijão (Brazilian Cream Cheese)
Ingredients
- 4 cups milk, 1 liter
- 1 cup corn starch
- 2 cups grated good quality Parmesan cheese
- 2 1/2 cups shredded mozzarella cheese
- 3 tablespoons butter, unsalted
- 1 1/2 to 2 cups of heavy cream
- Salt to taste
Instructions
- Start by dissolving the corn starch in the milk.
- In a medium pot, combine the milk/corn starch mixture, the butter, the mozzarella and the parmesan. Bring to a boil, over medium high heat, stirring constantly, until the cheese melts and the mixture thickens, about 5 minutes.
- Transfer to the blender and add one cup of heavy cream. Blend until smooth, adding more heavy cream as necessary for a consistency similar to sweet condensed milk.
- Taste for seasoning and add salt if necessary.
- Use immediately or refrigerate for up to a week.
Notes
You can freeze the cream cheese for up to 3 months.
If the cream cheese thickens too much after a few days in the fridge, pop it in the blender with a few splashes of heavy cream until smooth.
If the cream cheese thickens too much after a few days in the fridge, pop it in the blender with a few splashes of heavy cream until smooth.