📝 About This Recipe
Born in the rolling hills of Minas Gerais, Queijo Minas Frescal is the quintessential Brazilian farmhouse cheese, celebrated for its snowy white color, delicate milky sweetness, and tender, moist texture. This 'fresh' style of cheese is a staple of the 'Café Mineiro,' offering a clean, slightly salty profile that melts beautifully in the mouth. Making it at home is a soulful ritual that connects you to centuries of Brazilian culinary heritage using just a few high-quality ingredients.
🥗 Ingredients
The Dairy Base
- 4 liters Whole Milk (Must be pasteurized, but NOT ultra-pasteurized (UHT); raw milk is best if available)
- 2.5 ml Calcium Chloride (liquid) (Diluted in 1/4 cup non-chlorinated water; essential for store-bought milk)
The Coagulant
- 2.5 ml Liquid Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
Seasoning and Finishing
- 1.5 tablespoons Fine Sea Salt (Adjust to taste for desired saltiness)
- 1/2 cup Cool Water (Non-chlorinated, for diluting ingredients)
👨🍳 Instructions
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1
Pour the 4 liters of whole milk into a large, heavy-bottomed stainless steel pot. Gradually heat the milk over medium-low heat, stirring occasionally to prevent scorching, until it reaches exactly 35°C-38°C (95°F-100°F).
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2
Once the milk reaches temperature, remove the pot from the heat. Add the diluted calcium chloride solution and stir gently for 30 seconds to ensure it is fully incorporated.
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3
Add the diluted rennet solution to the milk. Stir with a steady up-and-down motion for about 1 minute, then use your spoon to 'still' the milk so it stops swirling.
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4
Cover the pot with a clean cloth or lid and let it sit undisturbed for 40 to 60 minutes. The milk should transform into a solid 'clean break' curd that looks like custard.
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5
Test the curd by inserting a knife; if it comes out clean and the curd splits sharply, it is ready. Using a long knife, cut the curd into 2cm (3/4 inch) cubes in a grid pattern.
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6
Let the cut curds rest for 5 minutes. This allows them to begin releasing the whey (the yellowish liquid).
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7
Gently stir the curds with a slotted spoon for 5-10 minutes. The curds will begin to shrink and become slightly firmer. Do not be aggressive; you want to maintain their moisture.
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8
Add the sea salt directly into the pot with the curds and whey, stirring gently for another 2 minutes to ensure even distribution.
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9
Using a slotted spoon, carefully transfer the curds into a perforated Queijo Minas mold (or a ricotta basket) placed over a draining rack or tray.
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10
Do not press the cheese manually. Let the weight of the curds naturally drain the whey for 30 minutes at room temperature.
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11
Carefully flip the cheese inside the mold to ensure a smooth surface on both sides. Let it drain for another 30 minutes.
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12
Place the mold (still in its draining tray) into the refrigerator. Let it chill and continue to set for at least 4 to 6 hours, though overnight is ideal for the best texture.
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13
Once set, remove from the mold and place on a small plate. Note that fresh Minas cheese will continue to release a little whey; this is normal and a sign of its freshness.
💡 Chef's Tips
Use the freshest milk possible; avoid 'Ultra-Pasteurized' or 'UHT' milk as the proteins won't bond properly. Always use non-chlorinated water (distilled or filtered) to dilute your rennet, as chlorine can deactivate the enzymes. If you don't have a cheese mold, you can use a clean plastic container with small holes poked in the bottom. Keep the cheese submerged in a little bit of its own whey in the fridge to keep it moist for up to 5 days. For a firmer 'Meia Cura' style, leave the cheese to air-dry in a cool, breezy spot for a few days, flipping daily.
🍽️ Serving Suggestions
Serve a thick slice with 'Goiabada' (guava paste) for the classic 'Romeu e Julieta' dessert. Enjoy it at breakfast alongside warm 'Pão de Queijo' and a strong cup of Brazilian pour-over coffee. Drizzle with local honey and sprinkle with a pinch of dried oregano for a savory-sweet snack. Slice it and lightly sear it in a non-stick pan until the edges are golden for a warm, squeaky treat. Pair with a crisp, cold glass of Cachaça or a light Pilsner to cut through the creamy richness.