- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 150 kcal
Quick summary
“Indulge in this delicious Homemade Coalho Cheese. Its creamy texture and intense flavor make it stand out among other cheeses. It is a simple and quick recipe that results in a quality product.”
What you need to know
- Easy to prepare and fast, making it a popular option for home-cooked meals.
- It has unique and creamy flavors, making it a distinguished cheese.
- The use of natural ingredients ensures a healthy and nutritious product.
- Ideal to accompany homemade dishes or as a light and flavorful appetizer.
- Allows for variations and flavor customizations through the addition of spices.
Ingredients
Main
- 2 liters of whole milk
- 1/4 cup white vinegar
- 1 teaspoon salt
- 10 grams of xanthan gum (optional)
- 1 tablespoon of water (for dissolution)
Instructions
Principal
- Heat the milk in a large pot until it reaches 85°C, stirring without stopping.
- Remove from heat and add the vinegar. Stir gently for 5 minutes.
- Let rest for 10 minutes so the curd separates from the whey.
- Strain the mixture using a cloth or a fine sieve.
- Add the salt and xanthan gum (if using) to the strained curd.
- Transfer the mixture to a cheese mold and press to shape.
- Place the pan in a water bath and cook over low heat for 60 minutes.
- Remove from heat and let cool before unmolding.
Chef's tips
- Add more vinegar for a stronger curd.
- To avoid lumps, strain the mixture twice.
- Add xanthan gum to give more consistency to the curd.
Variations
- Add spices like black pepper or curry to give an extra touch of flavor.
- Add a tablespoon of honey to give a touch of sweetness.
- Replace the salt with a pinch of black pepper to give a touch of seasoning.
Substitutions
- Substitute white vinegar with apple cider vinegar for a milder flavor.
- Replace whole milk with skim milk for a calorie reduction.
- Replace xanthan gum with a little sugar to give a touch of sweetness.
How to store
- Keep in an airtight container in the refrigerator for up to 1 month.
- After cooking, let it cool before unmolding to prevent the cheese from becoming lumpy.
Can it be frozen?
- It is not recommended to freeze homemade Coalho cheese, as cooking can make it lumpy.
- If necessary, you can freeze the already strained curd, but it is recommended to thaw it in the microwave to avoid lumps.
What to serve with
- Serves well as a side dish in a homemade meal.
- Can be served as a light appetizer.
- It is a great option to accompany breakfast or afternoon snack.
Frequently asked questions
How can I prevent the curd from becoming lumpy?
Strain the mixture twice to ensure a uniform consistency.
How can I know when the milk has reached 85°C?
You can use a thermal imaging camera or a digital thermometer to measure the temperature.
Can I replace the white vinegar with another type of vinegar?
Yes, you can use apple cider vinegar or wine vinegar, but the flavor may be a little different.
