Brazilian Cream Cheese Spread (Requeijão Caseiro)

Prep Time | 10 Min Cook Time | 25 Min
An authentic Brazilian breakfast favorite from Chef Denise. Easy, clean and just 4 simple ingredients, this mild and creamy Brazilian cream cheese is great for baking, spreading and pairing with your favorite cheese bread.
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  • 4 cups whole milk (plus extra 2-4 T's for blending only). NOTE: Please do NOT use reduced-fat milk; only whole milk works well in this recipe
  • 2 T fresh lemon juice or white vinegar (30 ml)
  • 1 ½ T unsalted butter (30 g)
  • salt (to taste)
  1. 1

    Boil the milk: Place the 4 cups of milk in a 6-quart pot and bring to a boil over medium heat. Watch carefully in order not to spill over your stovetop.

  2. 2

    Turn off the heat as soon as it comes to a boil and then stir in the lemon juice or vinegar. Set aside for about 15 minutes in order to curdle and cool down.

  3. 3

    Strain: Pass the liquids and curdles through a fine-mesh sieve and press them down with a spoon to release all the liquid. TIP: It is important to remove all the liquid, which can be re-purposed. The liquid is rich in protein. (Freeze it in ice cube trays and add to soups, rice, or smoothies).

  4. 4

    Blend: Transfer the curdles to a blender or food processor and add the butter, salt, and about 2 tablespoons of the extra milk. Blend well until creamy, smooth, and spreadable, about 2-3 minutes.

  5. 5

    If you would like your cream cheese to be thinner, add one more tablespoon of the reserved milk and blend again just until homogeneous and creamy. NOTE: Unlike the American cream cheese, which is solid, the Brazilian cream cheese has a super creamy, smooth, and spreadable consistency (almost like a cake frosting).

  6. 6

    Chill/Serve or Store: Transfer the cream cheese spread to a sterilized mason jar, seal the lid, and refrigerate for at least 3 hours or until chilled. Spread over Brazi Bites Cheddar & Parmesan Brazilian Cheese Bread or fill the bread with the cream cheese spread.

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