Easy Requeijão Cremoso| Requeijão (Brazilian Cream Cheese)
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).
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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 Brazilian tapioca.
- 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 recipe or gluten-free 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 ½ to ⅔ 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
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 ½ to ⅔ 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.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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
My pleasure, LeSha! Wishing you and your family a very Happy, delicious New Year! Thanks for visiting FBTY and try our recipes.
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! 🙂
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!!!
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!
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.
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
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.
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.
This cheesecake is the filling. It is thin, creamy, and delicate.
Looks good. I like tasting new international foods.
Thank you! They can give others a new perspective in food in a very good way!
i've never heard of this. i love creamy things, so i'd love to try it!
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!
yum! so silky! i gotta try it!
Thanks a lot! Enjoy...
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! 🙂
Thanks, Julia! I hope you try this and enjoy!
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.
I hope you have the chance to make this one and enjoy it, Lail!
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
Thanks, Adele! It is my pleasure to share this with y'all. I hope you make it and enjoy...Have a great week ahead!
Oh Denise, I sure miss requeijao...and I never thought in making my own...thanks for this fantastic recipe...looks super delicious!
Had an excellent time pronouncing this out loud, at home 🙂 Looks delicious. Might eat it off those spoons !
LOL Thanks, my dear Francesca! This is what I have done many times...eating spoonfuls of it!
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.
Thanks a lot, Sonali! xx
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 🙂
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!