Queijo Fresco - Portuguese/Azorean Cheese - Easy Quick Recipe!

Nidia shows you how to make Portuguese/Azorean fresh cheese, "Queijo Fresco".
Quick easy way to have this delicious fresh cheese whenever you crave it!

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** Recipe**
1/2 gallon whole goat or cow's milk
2-3 tabs of Junket or other brand Rennet for curdling cheese or custard
1 TBSP course ground or kosher salt

Warm milk in large pot, make sure it is warm - NOT HOT - and definitely do not boil it. Find the sweet spot between "warm and hot". Turn off the burner.

Stir in the salt and junket. Stir for a while ensuring the salt and rennet dissolved and has been incorporated throughout the milk. Place lid on pot and set aside. After an hour check to see if the curdling process has started, looking for lumps of curdles and putting a spoon or knife through the milk to test consistency. Set it back to rest for another half hour or so..

When the liquid has separated from the cream and you can see the curdled milk, use a strainer or straining spoon to eliminate most of the liquid. Place the curdles into the forms, and make sure the forms are on a plate. You may choose to add a smidge of salt to the top or bottom of the forms according to your taste.

Let the curdles milk sit in the forms (refrigerate) until all the liquid has drained. You may need to remove the liquid from the plates a few times for the first few hours, until the cheese sets.

Cheese typically served cold, with some hot crushed peppers, or "pimenta moida" and some crusty toasted Portuguese rolls. Enjoy!

Link to purchase cheese molds I used:
https://shopportuguese.com/products/h...

Amazon also has several types of cheese molds for purchase.

Music - Casa Portuguesa - Custodio Castelo

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