This homemade Brazilian cream cheese spread (requeijão) is unbelievably creamy and costs a fraction of the store-bought kind. Let’s get blending!
Ingredients for Silky-Smooth Requeijão
- 1¼ cups whole milk, scalded (just below boiling)
- 7 tablespoons (200 g) margarine—must be margarine for the right texture
- 14 oz (400 g) whole-milk ricotta
- 4 tablespoons freshly grated Parmesan
Step-by-Step Instructions
- Pour the hot milk into a blender, add margarine and ricotta, and blitz until completely smooth.
- Tip in the Parmesan and blend again until silky and spoonable.
- Let the mixture cool to room temperature; it will thicken slightly as it cools.
- Transfer to a lidded glass jar and refrigerate up to 7 days. Spread on toast, drizzle over veggies, or dollop into soups.
A Quick Look at Requeijão History
Requeijão is a Portuguese and Brazilian dairy staple. In Portugal it’s traditionally made from reheated whey left after sheep- or goat-milk cheese production. Brazil adapted the technique, turning leftover skim-milk solids into the creamy spread we love today.
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