Bushra Griffith
Requesón is a whey cheese that originated in Latin America, specifically Brazil and Portugal. It is made from a mixture of whey and cow's, goat's, and/or sheep's milk. The cheese is known for its creamy, smooth, and spreadable texture, and its strong, salty flavour. Requesón is similar to ricotta cheese and is often used in cooking, paired with sweet or savoury dishes, or served with honey, jam, or cinnamon.
| Characteristics | Values |
|---|---|
| Type | Fresh soft, whey, semi-soft melting cheese |
| Country of origin | Brazil, Portugal, Mexico |
| Texture | Creamy, smooth, spreadable, soft, moist, grainy |
| Flavour | Salty, strong, more acidic than ricotta |
| Milk | Pasteurized or unpasteurized cow's, goat's or sheep's milk |
| Fat content | Low fat |
| Protein content | High protein |
| Similar cheeses | Ricotta |
What You'll Learn
Requesón is a whey cheese
Requesón is often compared to ricotta, with a similar production method and taste profile. However, requesón is made from whey, while traditional ricotta is made from whole milk. The use of whey gives requesón a creamier and more acidic flavour than ricotta. It is also lower in fat and salt content, making it a popular choice for health-conscious consumers.
In terms of texture, requesón is soft, moist, and grainy. It is typically white in colour and can range from a solid form to a spreadable consistency, depending on its origin. For example, Portuguese requesón is solid, while Brazilian requesón is a cream cheese with a milder taste.
Requesón is a versatile cheese that can be used in a variety of dishes. It is commonly served with honey, jam, or sprinkled with sugar and cinnamon. It can also be added to savoury dishes such as salads, pasta, enchiladas, and scrambled eggs. Its creamy texture and salty taste make it a perfect base for cheese spreads and dips.
The process of making requesón is relatively simple and can be done at home. It involves curdling milk with vinegar or other acids such as lime or lemon juice, warming the mixture to form curds, and then draining and setting the cheese. This homemade version is a popular street food in Mexico, often used as a filling for tlacoyos, crepes, or corn tortillas.
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It originated in Latin America
Requesón (or Requeijão) is a whey cheese that originated in Latin America. It is made from a mixture of whey and cow's, goat's and/or sheep's milk. The process involves adding around 10% milk to the whey, heating the mixture, and draining the thin cream that forms. This produces Requesón, which is low in fat and high in protein.
The cheese is said to have originated in Brazil and Portugal, where it is a staple food. Requesón from Portugal is solid and white in colour, with a strong flavour. In Brazil, Requesón is a white cream cheese with a milder taste. It is often served with honey, jam, or sprinkled with sugar and cinnamon, and can be added to both sweet and savoury dishes.
In Mexico, Requesón is a popular cheese, similar to ricotta. It is used in a variety of dishes, from salads and baked entrees to desserts. It is also a key ingredient in traditional Mexican recipes, such as tamales, taquitos, and enchiladas. Requesón is widely available in cremerias across Mexico, but many people also choose to make it at home, as it is simple and more economical than store-bought cheese.
Requesón is a versatile cheese that can be used in a variety of dishes. It can be stirred into scrambled eggs, spread on toast, or used as a filling for crepes or tamales. Its creamy texture and salty flavour make it a delicious addition to many recipes, both traditional and innovative.
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It is made from cow, goat, and/or sheep milk
Requesón is a whey cheese made from cow, goat, and/or sheep milk. It is a soft, white cheese with a creamy, spreadable texture and a salty flavour. It is often compared to ricotta, with a similar production process, but Requesón is made from whey and a mixture of different types of milk.
The process of making Requesón involves adding around 10% milk to whey, heating the mixture, and then draining the thin cream that forms. This results in a cheese that is low in fat and high in protein. The type of milk used can be pasteurized or unpasteurized, and it is important to note that the milk should not be ultra-homogenized, as this may affect the formation of curds.
Requesón is a versatile cheese that can be used in a variety of dishes. In Mexico, it is commonly sold in cremerias and used as a filling for tlacoyos, crepes, and enchiladas. It can also be stirred into scrambled eggs, spread on toast, or used as a dip with fresh herbs and olive oil. Requesón is often served with honey, jam, or sprinkled with sugar and cinnamon, and it pairs well with fresh fruit.
The cheese is known by different names in different regions. In Brazil, it is called "Requeijão," and it has a white cream colour and a mild taste. In Portugal, Requesón is solid and white, with a stronger flavour.
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Requesón is similar to ricotta
Requesón is a whey cheese that originated in Latin America, specifically Brazil and Portugal. It is made from a mixture of whey and cow's, goat's, and/or sheep's milk. The whey is collected from cheese-making, and the milk is added to it, with the mixture then being heated to form a thin cream, which is drained. This process results in requesón, a cheese that is low in fat and high in protein.
The similarities between requesón and ricotta extend to their culinary applications. Both cheeses are commonly used in sweet and savoury dishes. Requesón, like ricotta, pairs well with fresh fruit, such as berries and stone fruit. It can be used as a filling for crepes or enchiladas, and as a spread on toast or corn tortillas. The versatility of requesón, much like ricotta, makes it a popular ingredient in various dishes, ranging from salads to baked entrees and desserts.
While requesón and ricotta share many similarities, there are also some differences to note. Requesón, for instance, is made with whey and a mixture of different types of milk, whereas ricotta is typically made with whole milk. Requesón also has a stronger flavour and is lower in fat compared to ricotta. These distinctions set requesón apart and contribute to its unique character within the family of soft, creamy cheeses.
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It is used in sweet and savoury dishes
Requesón is a versatile cheese that can be used in a variety of sweet and savoury dishes. Its soft, creamy, and spreadable texture makes it perfect for spreading on toast or using as a filling. It can also be stirred into eggs, scrambled with tomatoes, or smeared onto a corn tortilla with salsa. For a sweet option, Requesón can be served with honey, jam, or sprinkled with sugar and cinnamon. It pairs well with fresh fruit, such as berries and stone fruit, and can be used as a filling for sweet crepes.
When used in savoury dishes, Requesón adds a creamy texture and a salty flavour. It can be added to salads, pasta, enchiladas, or used as a filling for savoury crepes. In Mexico, it is commonly used as a filling for tlacoyos, a traditional Mexican dish made from corn dough. Requesón can also be added to scrambled eggs or stirred into a dip with fresh herbs and olive oil.
Requesón is also used in baked dishes, such as canneloni, tamales, and stuffed potatoes. Its low-fat content makes it a popular choice for health-conscious consumers. It can also be used in more adventurous dishes, such as beetroot scones or stuffed squash blossoms.
The versatility of Requesón extends beyond sweet and savoury dishes, as it is also used in drinks and smoothies. Overall, Requesón is a versatile cheese that can be used in a wide range of dishes, adding a creamy texture and a unique flavour. Its popularity in Latin America and among health-conscious consumers makes it a popular choice for those seeking new flavour profiles and culinary experiences.
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Frequently asked questions
Requesón is a type of whey cheese that originated in Latin America. It is made from a mixture of whey and cow's, goat's and/or sheep's milk.
Requesón is often described as a creamier and more acidic version of ricotta. It is salty and spreadable.
Requesón is used in both sweet and savoury dishes. It is often served with honey, jam, or sprinkled with sugar and cinnamon. It can also be added to salads, pasta, enchiladas, scrambled eggs, and corn tortillas.
To make Requesón, milk is curdled with vinegar or another acid such as lime juice, and then warmed to form curds. The curds are then separated from the whey and drained to create a soft, creamy cheese.
