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Guava smudge with homemade cottage cheese

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Guava smudge with homemade cottage cheese


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Tempo de preparo

5 hour(s)


800 servings

Jefferson Rueda

  • 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
  1. Guava: Peel the guavas and reserve the skins.
  2. Roughly chop the peeled fruit, including the core.
  3. Blend in a blender until you get a puree and pass through a fine sieve.
  4. Put the sugar with the water in a pan and stir until it acquires the consistency of a thin syrup.
  5. Add the guava puree and 1/4 of the uncut peels.
  6. Cook, stirring constantly with a wooden spoon, until the mixture does not stick to the bottom of the pan.
  7. Pour into a baking dish and let cool completely.
  8. Cottage cheese: boil 4 L of milk in a pan, add the vinegar and stir until it starts to curdle.
  9. After the milk has curdled, pass it through a sieve.
  10. In another pan, boil the water, turn off the heat, and add the sieved mass.
  11. Stir to remove the strong smell and pass the dough through the sieve again.
  12. Boil 1L of milk, add the mass and mix.
  13. Add the cream and salt, stirring until smooth.
  14. Blend the mixture in a blender with the cornstarch and grated cheese.
  15. Transfer the liquid to a pan and cook until combined (about 5 minutes).
  16. 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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