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Guava smudge with homemade cottage cheese
🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
800 servings
Jefferson Rueda
@jeffersonrueda- Ingredients
- Recipe
- Guava: large and ripe red guava2 kg
- Sugar - cup of tea3 cup
- Water - cup of tea1 cup
- Cottage cheese: fresh high-fat milk5 l
- Alcohol Vinegar - American Cup1/2 unit(s)
- Water1 l
- Fresh cream - American cup1/2 unit(s)
- Salt to taste
- Corn starch4 tablespoon
- Grated semi-cured Minas cheese250 g
- Guava: Peel the guavas and reserve the skins.
- Roughly chop the peeled fruit, including the core.
- Blend in a blender until you get a puree and pass through a fine sieve.
- Put the sugar with the water in a pan and stir until it acquires the consistency of a thin syrup.
- Add the guava puree and 1/4 of the uncut peels.
- Cook, stirring constantly with a wooden spoon, until the mixture does not stick to the bottom of the pan.
- Pour into a baking dish and let cool completely.
- Cottage cheese: boil 4 L of milk in a pan, add the vinegar and stir until it starts to curdle.
- After the milk has curdled, pass it through a sieve.
- In another pan, boil the water, turn off the heat, and add the sieved mass.
- Stir to remove the strong smell and pass the dough through the sieve again.
- Boil 1L of milk, add the mass and mix.
- Add the cream and salt, stirring until smooth.
- Blend the mixture in a blender with the cornstarch and grated cheese.
- Transfer the liquid to a pan and cook until combined (about 5 minutes).
- Pour into a plate and serve with the guava smudge. * yield: about 800g of guava paste and 2 large, flat plates of curd cheese.
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