Homemade Polenguinho — Creamy, Square and Easy to Make

Ingredients

• 1 literwhole milk
• 30 mlwhite alcohol vinegar with 5% acidity

Directions

1. 1

   Heat the whole milk until approximately 90–95 °C.

2. 2

   Turn off the heat and add the vinegar gradually.

3. 3

   Let it rest for 5 minutes.

   5 min

Ingredients

• 240 mlwhey produced in the recipe
• 50 ggrated parmesan cheese
• 14 gsalted butter
• 1 pinchsalt
• 12 gunflavored gelatin powder
• 75 mlhot water

Directions

1. 1

   Drain the curd without squeezing excessively and reserve 240 ml of the whey.

2. 2

   Dissolve the gelatin in the hot water, without letting it boil.

3. 3

   Blend the curd with the whey, parmesan, butter and salt.

4. 4

   Add the dissolved gelatin and blend only until incorporated.

Ingredients

Directions

1. 1

   Distribute the mixture into square molds and place in the refrigerator.

   360 min
2. 2

   Unmold the squares and wrap them individually in food-grade aluminum foil.