Requeijão Cremoso, or simply Requeijão, is the Brazilian cream cheese made with just 4 ingredients at home without any preservatives or addition of starch. It is super creamy and delicious and you can add to many recipes such as this macarronada com requeijão (Brazilian mac and cheese).
Requeijão
Here are a few things that you need to know about requejão before making the recipe.
What is requeijao or requeijao cremoso?
Requeijão cremoso (or simply requeijão) is the Brazilian Cream Cheese Spread which is not the same thing as the American cream cheese. The Spanish term is requeijón!
Both are milk-derived products, mild-flavored, and white in color, but their texture is totally different. That’s right!
The Brazilian cream cheese has a consistency similar to that of condensed milk, and is usually sold in Brazil in glass jars, plastic cups, or a pot of cream.
Its mild taste varies from brand to brand, with Catupiry being the most famous brand in Brazil. Their product is made with Catupiry cheese. Another famous popular manufactured creamy cheese is the Itambe requeijao.
The orginal requeijao recipe has its origins in the state of Minas Gerais, a major producer of dairy products in Brazil, or dairy-derivatives such as pão de queijo. It’s one of those easy Brazilian recipes that you must try!
English Pronunciation
Requeijão cremoso is pronounced in English as heck-ay-ZHOWN cray-MOH-zoo — where the ZH sound is the sound that “s” makes in the word “measure”.
What to serve with Brazilian cream cheese?
It is a versatile product as follows:
- It can be used as a spread on toast or in tapioca crepes with cheese.
- As an ingredient in pasta dishes such as macarronada (Brazilian mac and cheese).
- In a ham and cheese baked rice (arroz de forno).
- As a substitute for mornay sauce in this baked cod and cauliflower mac and cheese or Mexican crema or heavy cream in this shrimp gratin, broccoli gratin, and corn gratin.
- As a replacement for creamy ricotta in this baked zucchini casserole
- In other casseroles such as chicken shepherd’s pie and baked kibbeh as one of the cheese layers.
- Incorporated into stews (morangas),
- Dolloped and stirred into mashed potatoes or mashed sweet potatoes to make them creamier.
- As a filling for pão de queijo or tapioca breadsticks.
- As a companion for serving along with guava paste (Romeo e Julieta), among other uses.
Where to buy
Well, from now on you won’t have to go to a Brazilian or Middle-Eastern market (Puck brand) in order to buy this amazing Brazilian cream cheese. You can make it in the convenience of your own home with only 4 ingredients from your pantry and fridge!
Is requeijão cremoso a creamy cheese?
Yes! It is more than soft cheese. It is creamy cheese – creamier than a regular cream cheese with a spreading consistency that many soft kinds of cheese such as feta don’t have. You can slice brie or goat cheese, and crumble feta but you can’t slice requeijão cremoso because it is simply a spread.
Can you use cream cheese instead of ricotta?
Yes and no! Both are soft cheeses like cottage cheese. However, cream cheese is a spread. On the other hand, ricotta is sold in pots (as a spread) so you can replace it with cream cheese, and as regular cheese (in the shape of wheels). The latter does not have the same consistency as creamy ricotta or a ricotta spread. In other words, it is not spreadable!
The replacement or substitution depends on the type of ricotta and what type of recipe it will be used!
Requeijão Cremoso vs. Requeijão de Corte
One must take care not to confuse requeijão cremoso with a different product known as simply requeijão de corte, a cow’s milk-based, artisanal, light yellow food product whose appearance could easily be confused with that of yellow cheese. It is soft as requeijão cremoso but not as creamy. “Corte” means that you can slice it as if it was a regular cheese. On the other hand, it cannot slice requeijão cremoso because it is a spread.
Requeijão de corte is a component in the regional cuisines of the Brazilian states of Goiás, São Paulo, Minas Gerais, and Bahia. It is similar a queijo catupiry (catupiry cheese).
Ingredients and Substitutions
- Milk: For a thicker consistency, use full-fat or whole milk (pasteurized). But if you prefer something lighter, you can use reduced-fat milk (2%).
- White vinegar: you can replace it with lemon juice. This acidic ingredient is essential to curd the milk.
- Unsalted butter: Need to add creaminess. I prefer to use unsalted butter because you can control the amount of salt better which varies according to the brand. The ones with less water content are better such as Irish or European butter.
- Salt: It is the flavoring ingredient and you can add more or less than the amount called for in the recipe depending on your needs and wants.
- Mozzarella cheese: It is optional but it works like a thickening agent! If you are in a hurry, add it to the recipe because it will make this Brazilian cream cheese ready to eat faster. You will have to chill the requeijão cremoso in the fridge for fewer hours if using the mozzarella in the recipe. Some recipes call for cornstarch or all-purpose flour but not ours.
How to make requeijão cremoso or requeijão
- Reserve about 1/2 to 2/3 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 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 as little or more 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.
NOTE: Both the taste and texture of this homemade Brazilian cream cheese (called requeijão caseiro in Portuguese) are similar to the one sold under the brand Tirolez.
Storage
Store requeijão cremoso in the fridge for up to 2 weeks. Do not freeze it; otherwise, it will alter its creamy consistency!
Other cheese recipes:
PIN & ENJOY!
, requeijao!PIN & ENJOY!jaPI
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Best Requeijão Cremoso| Requeijão (Brazilian Cream Cheese)
Equipment
- pan
- blender
- Mason jars
Ingredients
- 2 quarts whole milk or 2% milk for a light version
- 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 unsalted butter softened
- ½ teaspoon salt
- ½ cup shredded mozzarella OPTIONAL
Instructions
- Reserve about 1/2 to 2/3 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.
Recipe Video
Recipe Notes
- It can be used as a spread on toast or in tapioca crepes with cheese.
- As an ingredient in pasta dishes such as macarronada (Brazilian mac and cheese).
- In a ham and cheese baked rice (arroz de forno).
- As a substitute for mornay sauce in this baked cod and cauliflower mac and cheese or Mexican crema or heavy cream in this shrimp gratin, broccoli gratin, and corn gratin.
- As a replacement for creamy ricotta in this baked zucchini casserole
- In other casseroles such as chicken shepherd’s pie and baked kibbeh as one of the cheese layers.
- Incorporated into stews (morangas),
- Dolloped and stirred into mashed potatoes or mashed sweet potatoes to make them creamier.
- As a filling for pão de queijo or tapioca breadsticks.
- As a companion for serving along with guava paste (Romeo e Julieta), among other uses.
John@Kitchen Riffs says
I’ve heard of this, but never had it. It looks great, and so easy to make. Definitely need to add it to my list of stuff! Good post — thanks.
Denise Browning says
Thank you, John! I hope you make this…It is so good!
Shema | LifeScoops says
This soooo creamy and delicious … i think i can consume the whole jar!!! Loved it
Denise Browning says
LOL…Shema, I have eaten this by spoonfuls and also on toasts so I do understand you well.
Daniela says
Oh Denise just by looking at these beautiful pictures makes my mouth water!
This looks so rich and creamy.
Denise Browning says
Thanks, Daniela! I am happy to hear that you liked this!
Liz says
Mmmmm….your Brazilian cream cheese spread looks like a marvelous base for all sorts of appetizers! It sounds divine!
Denise Browning says
Thanks, Liz! This is a very versatile product indeed.
sallybr says
I had NO IDEA you could make requeijao at home…
Now, if you endorse a recipe for catupiry, I might faint on the spot… I live in constant craving for it..,. I saw a recipe in the net ages ago, long before my blogging days, but never tried it… how about you?
Denise Browning says
I tried a catupiry recipe (solid cheese) once many years ago and liked it. This is one of the recipes that I do intend to post here as well but for now, we have requeijao. 🙂 Thanks so much for stopping by and also for pinning this. Wishing you an awesome day, Sally!
SallyBR says
Awesome, awesome awesome! I intend to make requeijao later this month – will let you know… 🙂
Denise Browning says
I hope you do enjoy it!
Coffee and Crumpets says
Once you said Middle Eastern store, I knew what this was and I love it! I always want to buy the cheese from the stores because I grew up eating a version of this but it’s so expensive, not to mention the preservatives. I am so excited to have a recipe now! Yay!
Denise Browning says
Yes, a brand named Puck has a very similar product to the Brazilian cheese spread or requeijao. Both the Brazilian and Middle-Eastern versions are quite expensive in the US and not so easy to find here in SA. With this recipe, I do not intend to travel to an ethnic market anymore to have mine. 🙂
Little Cooking Tips says
It sounds excellent Denise! Didn’t know you can make such a wonderful cream cheese at home! Thank you!
Panos-Mirella:)
Denise Browning says
Hi, Panos and Mirella! This is quite easy to make and very delicious as well. I hope you try it one day. Have a wonderful day!
Shashi @ RunninSrilankan says
Denise, your “Requeijão cremoso” looks so incredibly creamy – WOW! Thinking of airing it with guava paste is making my mouth water!
Shashi @ RunninSrilankan says
Denise, your “Requeijão cremoso” looks so incredibly creamy – WOW! Thinking of airing it with guava paste is making my mouth water!!
Denise Browning says
Thank you, Shashi! I hope you make this and eat with guava paste, a fave of mine. Did you know that Brazilians name the combination of cheese and guava paste Romeo and Juliet?
Mirtes says
Great recipe and I really love the pictures! Thank you!
Denise Browning says
Hi, Mirtes! Thank you… It is great to hear from you again. Enjoy it!
Gintare @Gourmantine says
To be frank, I’ve never seen Brazilian cream cheese spread in any supermarkets around here, but as with all your dishes, I’m very intrigued! 🙂
Denise Browning says
Thanks, Gintare! This cream cheese spread is not so easy to find so this recipe is quite handy.
Bruna clark says
Nossa q delicia! Fica igual mesmo? Eu moro no canada e já tentei fazer dessa mesma forma mas não gostei:(
Denise Browning says
Olá, Bruna! Bem-vinda a FBTY!
De todas as receitas caseiras de requeijão que já vi (e eu conheço muitas mesmo), essa é a mais parecida em termos de sabor com o que é comercializado. Em termos de textura, não exatamente. Essa receita é sim muito cremosa mas como toda receita caseira falta aquela liga ou puxa e brilho que somente o requeijão comercial tem. Ainda assim, de todas as receitas caseiras é a mais similar pela cremosidade.
Como você mesma sabe, há várias marcas de requeijão cremoso no Brasil e ,embora a textura de todas seja bem similar, o gosto varia de uma marca pra outra. Cada marca tem suas próprias características por isso que cada pessoa tem uma marca preferida. Essa é a minha receita e é a primeira vez que compartilho ela aqui. Embora o processo possa ser parecido com alguma que você tenha visto online, as medidas são diferentes. Assim que cabe a você decidir se gostaria de fazer ou não e ver se lhe agrada. Eu particularmente gostei ou jamais compartilharia aqui. Mas o gosto de cada pessoa é diferente. Eu e minha família gostamos muito de requeijão mas não é fácil encontrar aqui no Texas. Quando encontro, acho muito caro e ,em geral, não posso comprar muitos. Assim que, essa receita é uma mão na roda mesmo pra mim e minha família. Um bom fim de semana pra você!
Bruna clark says
OBRIGADO querida!estou adorando seu blog! Axei qdo estava procurando uma receita de galinhada! Vou tentar fazer sim! As medidas são diferentes mesmo e percebi q tudo no seu blog e muito saboroso:) eu sinto uma falta tremenda de requeijão! 😉 ótimo fds p vc tb!!!!
Denise Browning says
De nada, Bruna! Espero que você possa saborear todos os pratos brasileiros que lhe fazem falta. Um abraço!
De says
What a scrumptious new-to-me delight! I’ll bring a loaf of homemade sweet bread to toast if you have a scoop of Brazilian Cream Cheese waiting!
Denise Browning says
Thank you so much, Deb! I will bring the cream cheese and you, the bread…Then, we sit and eat both together. 😉
Chris @ The Café Sucré Farine says
Oh my Denise, this is making my mouth water. It looks amazing and how fun that you can make it at home. I love how versatile it is too, blending so well with so many different ingredients! Pinning so I can recreate, thanks!
Denise Browning says
Thanks a lot for both stopping by and sharing it, Chris!
Kumar's Kitchen says
Denise,this is the best best best ever creamiest dip….we got tempted to make a bowl of it now and dig in,thanks so much for sharing this wonderful recipe…HAVE A BEAUTIFUL DAY!!! 🙂
Denise Browning says
I am glad that you made this and enjoyed it a lot, Kumar!
Judit & Corina @Wine Dine Daily says
Looks so creamy and heavenly Denise! Our Brazilian friend did make once Requeijão Cremoso but we never had the chance to taste it because we were a little late to the party and it was already gone. As she said, it was gone in 60 seconds, now we know why! It is such a pleasure to visit with you and learn about Brazilian cuisines and traditions and of course admiring your beautiful photos 🙂
Denise Browning says
You both are always so sweet. Thanks a lot! I’ve never met a Brazilian who is not crazy for requeijão as an American for cream cheese. The problem is imported and quite expensive. This homemade version can be quite handy. My little one devoured this with crackers this afternoon. I hope you get the chance to make it one day. Wishing you a great night!
Sugar et al says
This is so lovely Denise! I’ve never come across this cheese spread before but I am so glad to have discovered it. I might just use it in a dessert…so delicious. Love the way you have paired it with mint and oranges in your pictures…shows how versatile this is.
Denise Browning says
Thanks a lot, Sonali! xx
Francesca says
Had an excellent time pronouncing this out loud, at home 🙂 Looks delicious. Might eat it off those spoons !
Denise Browning says
LOL Thanks, my dear Francesca! This is what I have done many times…eating spoonfuls of it!
Juliana says
Oh Denise, I sure miss requeijao…and I never thought in making my own…thanks for this fantastic recipe…looks super delicious!
adele Neubauer says
OMG ,Denise! thanks to share this great and simple recipe from our Country . I have been missing it a lot( in Florida). Now , I can enjoy it again…
Have a good day
Adele
Denise Browning says
Thanks, Adele! It is my pleasure to share this with y’all. I hope you make it and enjoy…Have a great week ahead!
Lail | With A Spin says
I love cheese, Denise, and if it is the creamy dreamy kind, I can eat them all day long. I make cheese at home for Bangladeshi desserts, but never made for spreads. Thank you for the easy recipe. I’ll definitely try.
Denise Browning says
I hope you have the chance to make this one and enjoy it, Lail!
Julia Al Arab says
OMG! That cream cheese spread looks perfect! As if it’s store bought! I cannot wait to try it! Thank you for the recipe Denise! 🙂
Denise Browning says
Thanks, Julia! I hope you try this and enjoy!
Sarah & Arkadi says
yum! so silky! i gotta try it!
Denise Browning says
Thanks a lot! Enjoy…
dina says
i’ve never heard of this. i love creamy things, so i’d love to try it!
Denise Browning says
I hope you do give this a try… It is one of my fave cream cheeses. The good thing about this recipe is made from things everyone has in the pantry and fridge, and much more economical than the store-bought one. Enjoy!
Lady Lilith says
Looks good. I like tasting new international foods.
Denise Browning says
Thank you! They can give others a new perspective in food in a very good way!
Lady Lilith says
Looks really good. I am not a fan of the thicker cream cheeses as some of them are to hard to spread. Looks like something I would really enjoy.
Denise Browning says
This cheesecake is the filling. It is thin, creamy, and delicate.
Dea says
Hi! I am a requeijao lover and tried the recipe, step by step, but it didn’t come out so well. It has a very sour taste and isn’t creamy at all, actually it’s very liquidy ( I didn’t use up all the 1.25 cps of warm milk either). I wish you could give me any advice on why it came out so sour and so liquidy. And any advise on what to cook with it, I feel sad to throw it out.
Thanks
Denise Browning says
Dea:
I am so sorry this happened to you.
I usually use vinegar instead of lemon. If you prefer a much less sour taste, place only the curds into a strainer and wash them with running water. Then, press very well to eliminate excess water. Follow the other steps to make the requeijão.
I use exactly those measures stated in the recipe and mine always come out creamy after refrigerated for about 4 hours. If you eat it before refrigerated, it won’t be creamy but soft. The recipe asks for 2 quarts of boiling milk. Most of the milk will turn into whey and part will curd. Only the curds are used to make the requeijão. No whey is used.
Did you use the whey or only the curds? Did you strain and press well to eliminate excess of liquid?
Instead of tossing away the one that you didn’t like, you can use it by mixing with other cheeses such as mozzarella to make it thicker and then, use the mixture as the middle layer for a casserole or use as a sauce (mix with spices) for a seafood pasta. Seafood goes well with acidity.
Dea says
Hi again! I took your advice on using vinager instead of lemon and washing the curd, and straining it very well,and it came out AWESOME!!!!! Thanks a bunch!
And by the way, the first batch was used as a chips dip!
Denise Browning says
I am glad the second batch came out great. Using the first one as a dip, it was a smart idea.
Have a great week, Dea! Thanks for your feedback.
Juliane C. says
I tried this recipe yesterday. It is so easy to make and I love it. I am from Minas Gerais, Brazil… a state well known for its great varieties of cheeses, and I have to admit this requeijão recipe is great! Now I can make some other Brazilian dishes which require this type of cheese. Thank you so much for sharing this info and all the great reviews from everyone! 🙂
Denise Browning says
Hi, Juliane!
Thanks a lot for stopping by. I am glad that you enjoyed this recipe… What a great review from someone that comes from Minas, land of great cheeses and pão de queijo.
My entire family loves it too. It is not always easy to find the store-bough requeijão here in the US so we enjoy this homemade version often.
Have a great day!!!
LeSha says
Obrigada Denise!
Tenho saudades do brasil. The flavor of your recipe brings back so many memories!
Thank you for sharing one of the many delicious flavors of Brazil
Denise Browning says
My pleasure, LeSha! Wishing you and your family a very Happy, delicious New Year! Thanks for visiting FBTY and try our recipes.
Simone says
Nao vejo a hora de fazer o requeijao!! Amei encontrar este site, ja fiz empadao e foi sucesso absoluto!!
Sinto muita falta das comidas do Brasil e com suas receitas ficou tudo mais facil. Sua pagina ja esta marcada nos favoritos!!
Denise Browning says
Simone:
Muito obrigada! Fico feliz em saber que você gosta das minhas receitas. Se você conhece mais brasileiros na sua área, por favor passe o endereço da página para eles. Um abraço grande e um feliz ano novo pra você e sua família.
Brandon says
Denise,
So excited to find this site! I grew up in São Paulo and have been missing a lot of these Brazilian staples!
One question about this recipe: Is it possible to use the curds from cottage cheese in place of boiling milk to make curds? I’m excited to try this out and introduce my wife to requeijão!!
Denise Browning says
Hi, Brandon! Welcome to FBTY!
Good question! Theoretically, it would be possible to use the curds from cottage cheese by pressing and draining excess of whey/liquid from them and following the rest of the recipe to make requeijão. But I have to say that I cannot guarantee the flavor will be the same. Probably it won’t!
You made me curious. I think I will test this recipe with the cottage curds one of these days. 🙂
Kelsey @ Snacking Squirrel says
amazing! thanks for sharing!
La Brasiliana (Milena Faustini) says
Oii Denise, encontrei esta receita e guardei, fiz várias vezes o resultado ficou satisfatório, mas nada como na foto da colher que você postou. Tenho feito com vinagre, porque por incrível que pareça (pra mim), toda vez que vou fazer não tem limão em casa..rs
Uso também o nosso leite de saquinho do Brasil, que percebi ser bem mais consistente.
Enfim fiz vários testes, até acrescentei uma colher a mais de vinagre, o que deixou nesta vez, quase com gosto de que estaria “azedando”.
A textura ficou ótima após refrigerar, mas como eu disse, não encontro este ponto amarelado e mais liso como na sua fotografia.
Você tem algum segredo escondido? rsrssss
Denise Browning says
Olá, Milena!
Eu fiz e faço a receita igualzinha como está escrita aí. Mas para fotografar, eu deixei ficar na geladeira por mais de 4 horas. Quanto mais tempo fica na geladeira, mas consistente o requeijão fica. Sempre faço o meu com vinagre, apesar de que pode também ser feito com limão. E sim, se colocar mais vinagre do que o que está escrito na receita, pode ficar com um gosto azedo. Talvez o leite faça toda a diferença quanto ao sabor, consistência e cor. Tenho que dizer que apesar das frutas daí serem melhores em sabor do que as daqui, o leite daqui é muito superior ao do Brasil. Quanto mais gordo o leite, mais cremoso fica o requeijão por causa da gordura e também melhor o sabor, apesar de que eu uso o de gordura reduzida daqui (2%) e fica uma delícia. A cor também é de um branco perolado, não é amarelada. A foto da colher mostra isso. Quem dera, mas não tenho nenhum segredo escondido. 🙂
Agora pergunto: Após coagular o leite fervido com o vinagre, você colocou na peneira, escorreu com água para tirar o azedume do vinagre e espremeu bem para retirar o excesso de líquido? Você bateu os coagúlos de leite bem espremidos com o leite morno e também os demais ingredientes em velocidade alta? Vale também lembrar que a medida de cup (copo) que uso daqui é de 240 ml enquanto que a do Brasil (xícara) é de 250 ml. Então se você usou mais leite por causa da diferença de medida, sim o seu ficará um pouco mais mole. Outros brasileiros que moram aqui nos EUA fizeram e deu certo (inclusive uma de Minas Gerais, a terra do requeijão e adorou). Ela escreveu um comentário aí embaixo do post. Adoraria saber porque o seu não ficou como o meu e de outras pessoas.
Milena says
Oi Denise, muito obrigada pelo retorno!
Bom, fiz passo a passo, como tentei váriasssssss vezes a questão de espremer também levei em consideração. Deve ser o leite, ou pode ser o queijo quem sabe, testei com o nosso velho leite de saquinho, aquele fresco que é mais grosso. O meu requeijão está ficando com uma textura de creme de ricota daqui no Brasil, com aquele aerado lá no fundo sabe como? Por isso estou fuçando pra melhorar essa textura e sabor que acaba lembrando a ricota. Acho que vou tentar com queijo prato, o que você acha? rs
De qualquer forma, não ficou ruim, afinal de contas feito em casa, sem amido ou gordura hidrogenada já é uma vitória!
Uma coisa interessante que nessa pesquisa sobre requeijão, além de ler sobre a origem, me dei conta que Catupiry é marca kkkkkkkkkk.
Outro dia um colega falou assim, “essa coxinha é de frango com catupiry” e eu disse, “ah que bom tem requeijão”, ele disse, não! é catupiry….rs
Obrigada, bom trabalho!
Denise Browning says
De nada, Milena! Que pena que não saiu como o meu, bem lisinho. Acredito que a mussarela em tirinhas bem batida no liquidificador com os demais ingredientes até obter uma mistura cremosa e lisinha não deve fazer tanta diferença mas a qualidade do seu leite sim. Aqui uso ou leite de gordura reduzida ou leite integral que é o leite gordo. Das duas formas sai igual embora ache que com o leite gordo sai mais gostoso. Sim o catupiry é uma marca, não é um tipo de queijo não. Essa minha receita tem a consistência e sabor mais parecido com o requeijão da marca Tirolez que amo tanto. Aí no Brasil vocês encontram requeijão como muita facilidade enquanto aqui nos EUA não e ainda assim quando encontramos é bem caro. Já cheguei a pagar de 6 a 8 doláres por um potinho de requeijão o que no câmbio atual seria mais ou menos de 20 a 27 reais por um potinho de requeijão. Assim que faço o meu mesmo em casa. Minha família adora. Usamos para comer com torrada e pra preparar muitos pratos da culinária brasileira. Continue testando com outra qualidade de leite e até mesmo com outro tipo de queijo se você desejar. Sempre bata muito bem batido no liquidificador em alta velocidade por vários minutos (uns 3 ou 4). Um abraço pra você!
Christiano says
Oi Denise –
Dá para usar Whole Milk ao invés de 2%?
(em que parte do texas vc mora? Eu moro em Austin.)
Denise Browning says
Bem-vindo, Christiano! Sim, você poderá usar leite integral pra fazer essa receita de requeijão sem problemas.
Eu moro em San Antonio. 🙂 Pois é, não muito longe da comunidade brasileira em Austin. Um bom Dia de Ação de Graças pra você e sua família.
Isabel says
This recipe is absolutely spot on! As a Brazilian I grew up eating requeijao with warm bread (so yummy), so, we know really well what a GOOD requeijao tastes like…
I was preparing a recipe and it asked for requeijao. I’ve tried two different recipes before, and both went really wrong… I was a bit skeptical about this one, but since I don’t Brazilian Grocery Store nearby, I decided to give this recipe a try, and voila: it turned out delicious!
Yes, the consistency is a bit different from the industrialized one, but the taste is pretty similar! In the beginning it was really soft, but after a couple hours in the fridge, it was perfectly creamy.
P.s: I had only half gallon of milk at home, so, I cut the whole recipe in half and it worked just fine.
I already printed this recipe out and saved with my favorite ones! <3
Thank you Denise for all the great recipes you share!
Denise Browning says
Isabel: Thanks a lot for your comment. It is great to see a Brazilian here — especially one who knows and appreciates requeijao. It makes me happy to hear how happy you were to try this recipe. I am from Pernambuco but I am crazy for requeijao. Sometimes it is quite hard to find it in San Antonio. This is the recipe that I have been using for a long time. All my family enjoys it. Wishing you a very Merry Christmas and a happy New Year.
Ben says
My wife was born in Brazil and spent most of her childhood before moving to the USA. Catupiry cheese is her favorite childhood memories and they are hard to get from local Brazilian stores and very expensive through Amazon.com. We have been looking for recipe for homemade catupiry cheese for a long time with no luck. This one is very close texture-wise but taste, very far from it. It was kind of plain… it was like something is missing from the recipe? I wonder if it was because we scraped the bottom of the pot while boiling, causing burnt part to mix with the curd and we had to pick them out? We’ll try again leaving the bottom of the pot alone. *fingers crossed*
Denise Browning says
Hi, Ben!
All store-bought Brazilian cream cheeses (requeijao) present variation both in taste and creaminess. My recipe is more similar — both in taste and texture — to the one from Tirolez brand, not Catupiry brand. And yes, milk should not be disturbed while boiling. Burnt milk won’t make a good requeijao. But I have to say that even if you had followed this recipe as it is step-by-step, you wouldn’t wind up with a requeijao that tastes exactly like Catupiry. From all homemade recipes, this is still the best as you can read from several comments below from people of Minas Gerais, the largest producer of requeijao including Catupiry. The advantage of this recipe is it neither contain hydrogenated fat/preservatives like the ones bought in supermarkets nor cornstarch like some homemade recipes you will find on internet.
Have a wonderful week!
Juliana says
Olá Denise,
Sou brasileira e moro no Canadá. Fiquei super feliz de achar sua receita, mas não pude deixar de imaginar qual seria o resultado se ao invés de leite integral usasse o half and half cream. Alguma ideia? Será que funcionaria?
Denise Browning says
Ola, Juliana! Que bom receber a sua visita. Eu nunca fiz requeijao com half and half entao nao saberia dizer se funcionaria tao bem como usar leite mas acredito que nao a presentara grande problema, somente ficara mais consistente por que o half and half contem mais gordura.
Thiago says
So, brazilian here!
Tried your recipe this week, awesome.
It was the closest result to requeijão cremoso I’ve found so far, it’s my 14th try (13 fails).
The only thing is that mine wasn’t as creamy as yours (in the picture) and I think it could use a little bit more of salt (imo).
I’ll let you know what happens next time whit a little bit more salt.
Btw, it says it serves 2 cups, but for some reason mine was somewhere between 3 (700ml). Weird.
Denise Browning says
Hi, Thiago!
I am so glad you enjoyed this recipe. Perhaps the reason why you ended up with more than 2 cups is because yours turned out less creamy than mine. I don’t know why but mine always turns out the same as stated in the recipe. I hope you give it another try. The acid component and accurate temperatures and measurements may determine the result. I don’t put a lot of salt in mine because I am trying to get the taste as similar as the requeijao Tirolez, my favorite. Other brands have different rations of salt and creaminess as well.
Looking forward to hear from you again. Have an awesome day!
Ana Herring says
Oi Denise!
Fiz ontem sua receita. Achei diferente de todas que já tentei e sinceramente a mais parecida. Mas preciso de uma dica: o meu ficou um pouco farinhoso. Você porque? Eu bati por 3 minutos, como indicado, mas tô em duvida se o leite precisava estar mais quente na hora de bater no liquidificador. Tbm adicionei 1/2 copo de queijo cremoso havarti, porque achei que o meu ficou com gosto muito parecido de queijo branco, ou mussarela fresca. A textura no copo, depois de refrigerado eu achei o máximo. Alguma dica? Obrigada pela receita!!!
Denise Browning says
Obrigada, Ana! Sim, o leite bem morno ajuda a dissolver os curds quando batidos no liquidificador e evitar essa textura farinhosa que voce falou. Um abraco!!
Dorace Trottier says
ai ai ai ai ai! Nossa, que maravilha!! Nunca pensei em encontrar uma receita para requeijão! Vc é um ANJO de pessoa!!!
Denise Browning says
Dorace: Espero que voce goste. Faco todas as vezes que nao encontramos requeijao aqui onde moro. Um abraco!!!
Christiane says
I am so glad I found this recipe! After reading it, I immediately went to the kitchen to try it out. I am from Nrazil and love requeijao, but it is very expensive where I live (14 dollars a cup!), so I HAD to try this. I followed the recipe (sort of). I had full fat milk, so that is what I used. I also divided it in 2, so it would not be a lot of cheese spread for me and hubby. I ised 4 cups of whole milk, used the vinegar, washed the curds for about 5 minutes under running water and then added the butter (I only had salted butter so that is what I used, but I used less salt than your recipe) and instead of milk I added whipping cream. It came out of the blender ready for my toast. It was smooth and creamy and tasted very similar to store bought ones. Thank you so much for sharing this recipe! I will make it every week now.
Denise Browning says
Hi, Christiane! Thank you so much for your feedback. I am so glad you enjoyed this recipe. Adding whipped cream was genius! I have to try it in mine next time. I use requeijao in pastas, on toasts, and everything else that we use it for in Brazil. It is never wasted. I hope you find more recipes here that you would enjoy. Wishing you a very Happy 2019!
Elisa says
Oi, Denise! I am from Minas and miss requeijao a lot. I tried several requeijao recipes but this one is the best. Obrigada!