Requeijão (Brazilian Cream Cheese

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Corn starch
  • 1 Salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 1/2 cups Heavy cream
  • 4 cups Milk
  • 2 1/2 cups Mozzarella cheese
  • 2 cups Parmesan cheese, grated good quality

Found on oliviascuisine.com

Description

Ingredients

• 4 cups milk (1 liter)
• 1 cup corn starch
• 2 cups grated good quality Parmesan cheese
• 2½ cups shredded mozzarella cheese
• 3 tablespoons butter, unsalted
• 1½ to 2 cups of heavy cream
• Salt to taste

Directions

• 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.