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5 from 13 votes

How to Make the Best Requeijão Cremoso (Brazilian Cream Cheese Spread)

A white, mild, creamy cheese spread that is similar in both taste and texture to store-bought requeijão cremoso.
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 2 cups


  • 2 liters reduced fat milk plus 1¼ cup warm milk, about 2 qt., 2% milkfat
  • 4 tablespoons white vinegar
  • 2 tablespoons unsalted butter softened
  • ½ teaspoon salt
  • ½ cup shredded mozzarella


  • In a large saucepan, bring 2 liters/quarts of milk to a boil over 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 vinegar sour taste) and press down on the strained curds with a spoon to eliminate any excess liquid. Only curds should be left in the strainer.
  • In a blender, blend together curds, butter, salt, cheese, and 1¼ cup of warm milk 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.
  • Carefully pour mixture into sterilized and dried glass jar(s) or container(s) with tight lid(s). Store in the refrigerator for at least 4 hours before using as a spread for toast.
  • NOTE: Both the taste and texture of this homemade Brazilian cream cheese are similar to the one sold under the brand Tirolez.

Recipe Notes

STORAGE: It can be stored in the refrigerator for up to 8 days. It can be used in pastas such as macarronada or Brazilian Mac and Cheese, in stews, baked rice (arroz de forno) as a substiture for mornay, in casseroles as one of the layers of cheese, etc.
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