Azorean Fresh Cheese (queijo fresco dos açores)

cow's milk

🥗Healthier: goat's milk

💰Cheaper: milk powder + water

Goat's milk offers a lighter flavor and can be easier to digest.

cream

🥗Healthier: low-fat yogurt

💰Cheaper: milk

Low-fat yogurt maintains creaminess with fewer calories.

Pour whole milk into the pot and heat to 103 degrees Fahrenheit.

Dilute a quarter teaspoon of rennet in 20 times the volume of water and stir.

Add the diluted rennet to the milk and stir for about a minute.

Let the milk sit for about an hour to an hour and a half to solidify.

Cut the curd into one to two inch cross hatches after the resting period.

Scoop the curds into molds and let the whey drain for about three days, pouring out excess whey as needed.

Unmold the cheese after three days and smooth out the edges with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens