This recipe was sent to me by Laura, a reader from Araponga-PR (Laurinha, I made some small changes, okay?, but I will make it again, following the recipe faithfully, I promise).
Bring to the fire:
250 ml whole milk
2 tablespoons cornstarch
2 tablespoons unsalted butter
When it heats up well, before boiling, add:
50g grated parmesan
50g mozzarella (I used fresh Minas cheese)
Keep on fire for another 1 minute after boiling (on low heat). Turn off the heat, add 100ml of cream and blend in a blender (I used the mixer).
Place in a closed container and keep in the refrigerator. It lasts about 1 week and cannot be frozen due to the starch. The recipe said that after 6 hours of refrigeration it could be removed from the mold. Mine was a little soft, although the flavor is very good, but that must be because I used fresh cheese instead of mozzarella.
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