White Cheese

PORTUGUESE WHITE CHEESE
4 cups whole milk
1 tbsp salt
½ tsp powder rennet (luso coalho)
In a pot, add milk and warm up on the stove. Don’t warm the milk too much. Needs to reach 100 degrees, not any more than that. Add salt,rennet. Mix well and let the milk rest until cheese curds form. Once cheese curds are formed using a knife cut the curds in half and let it rest again for 10 minutes. To the mold, add your curds and drain the water retained on the plate. Top cheese with more salt. After a few hours, flip the cheese and top with more salt. Refrigerate overnight and perfect to eat the next day.
QUEIJO BRANCO PORTUGUÊS
4 xícaras de leite integral
1 colher de sal
½ colher de chá de coalho em pó (luso coalho)
Em uma panela, adicione o leite e aqueça no fogão. Não aqueça muito o leite. Precisa chegar a 100 graus, não mais que isso. Adicione sal, coalho. Misture bem e deixe o leite descansar até formar uma coalhada de queijo. Depois de formada a coalhada de queijo com uma faca corte a coalhada ao meio e deixe descansar novamente por 10 minutos. Ao molde, adicione a sua coalhada e escorra a água retida no prato. Cubra o queijo com mais sal. Depois de algumas horas, vire o queijo e cubra com mais sal. Leve à geladeira durante a noite e perfeito para comer no dia seguinte.

[@laurenf1966]

Bread and cheese….Yes please!!!!

[@mariahenderson3789]

Hi Angela, love this cheese thanks for sharing also would love the recipe of the bread looks so good.

[@angelacastro-theolivebranch]

Next video I will have the bread recipe

[@debglaizer]

Another chilhood favorite

[@lizetearruda3196]

Amazon sells beautiful molds i love mine and they aren't expensive very reasonable.

[@debglaizer]

Love your channel

[@angelacastro-theolivebranch]

Thank you for watching my videos ❤️🙏🏻

[@capecodder33]

I'm going to try this. This looks great !! Thanks for sharing !!

[@gloriacoejlo1855]

Just starting watching you , love ur recipes haven’t made this cheese in years ,shall make it again my husband loves it puts pimento and enjoys every bite ❤️👍

[@helenasoares7857]

Hi Angela,
Wonderful recipe for the cheese.
Thank you

[@georgev8446]

Great recipe! Thank you very much for sharing!

[@mariacarreiro7396]

My favorite…I make it quite often. Enjoy your weekend

[@SizzllinCinccoooo00]

treat me like white cheese

[@mariasousa8266]

Hi Angela I love these português cheese I make too thank you for sharing xoxo

[@nataliemedeiros5850]

Tank you Angela for desse nice recepi beijinhos

[@filsilva6470]

I have made this cheese a couple of different ways and it has never set really firm like yours and that quickly. I've used the tablets and liquid before. I have to look for this rennet it definitely looks like it does the job really well. Looking forward to the bread recipe it looks delicious. Thank you Angela for sharing your recipe with us. ❤😊

[@anaraposo522]

Love the recipe. I would love the bread recipe too. One question, the whole milk is pasteurized?
Thank you for sharing. Bjs

[@angelacastro-theolivebranch]

Yes milk is pasteurized.

[@georgev8446]

How much rennet powder, if making 8 cups of milk to make the fresh cheese?

[@angelacastro-theolivebranch]

Read the direction on your rennet. Each type is different.

[@georgev8446]

Okay. Thank you very much for your advice and for replying