🇧🇷 Débora Dias Receitas
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Simple homemade cottage cheese recipe using only two ingredients, great for various preparations like pies.
Recipe Video
Ingredients
- 2liters de Whole milk (full-fat)
- 60ml de Lemon juiceSubstitui por: Vinagre branco
- 1,5cans de Sweetened condensed milk
- 250grams de Maria or Biscoff cookies
- 1/2jar de Dulce de leche
- 2tablespoons de Heavy cream opcionalSubstitui por: Nata
- 1,5tablespoons de Butter or Margarine
- 2units de Eggs
Instructions
Prepare a straining setup using a fine-mesh sieve lined with a thin cloth (non-woven fabric/disposable wiping cloth is highly recommended), and set aside.
Dica: Non-woven fabric is the most recommended cloth.
Heat the 2 liters of milk in a tall, heavy-bottomed pot until it reaches the point of boiling (very hot).
Dica: If the milk is close to its expiration date, it might curdle more slowly.
Turn off the heat and add the lemon juice (or vinegar) to the hot milk, stirring immediately to start the coagulation process.
Dica: The curdling reaction should be immediate.
If the curds do not form completely, let the mixture rest for about 20 to 30 minutes, stirring occasionally.
Dica: Organic milk might curdle faster.
Pour the mixture into the lined sieve to separate the whey from the cheese. Let it drain for at least 30 minutes to achieve creamy cottage cheese.
Dica: To obtain Ricotta, let it drain longer or refrigerate it in a container with holes.
Reserve the remaining whey, add more lemon juice, and strain again if you wish to increase the amount of cottage cheese.
Dica: The whey can be reused to make popsicles or other recipes.
Preheat the oven to 350°F (180°C).
Crush the cookies in a blender until a fine meal is achieved, transferring them to a bowl.
Separate about 1 to 2 tablespoons of the crushed cookie mixture (the crumbs) for the final garnish.
Gradually add the butter or margarine to the remaining cookie crumbs, mixing with your hands until you achieve a mass that binds well, but without excess fat.
Dica: If the mixture is too dry, add more butter; if it is too soft, add more crushed cookies.
Line only the bottom of a springform pan (6 to 8-inch diameter) with the cookie mixture, pressing firmly.
Dica: Do not create a crust edge. If necessary, mix extra cookies with a little butter to complete the bottom layer.
Bake the crust for 8 to 10 minutes.
While the crust bakes, prepare the filling by blending the homemade cottage cheese, the sweetened condensed milk, and the two eggs in a blender until smooth.
Dica: The final filling mixture uses only three ingredients.
Remove the crust from the oven and pour the filling over it.
Return the pie to the oven at 350°F (180°C) and bake for 25 to 30 minutes or until the filling is set.
Dica: Be careful not to over-brown it; the ideal time is 25 to 30 minutes.
Remove the pie from the oven and let it rest for about 10 minutes before carefully removing the springform ring.
Dica: Use a knife to loosen the sides before removing the ring.
Prepare the topping by mixing the dulce de leche with the heavy cream (or crème fraîche/table cream) until it becomes easier to spread.
Dica: Using heavy cream or table cream makes the dulce de leche more spreadable.
Top the pie with the dulce de leche glaze, spreading some down the sides as well.
Finish the decoration by sprinkling the reserved cookie crumbs from Step 9 over the top.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy969 kcal48%
- Carbohydrates95 g32%
- Protein38 g51%
- Total Fat50 g91%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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