Made on Mondays
Doce deleite
The same milk as the cheese, sugar and eight hours on the stove.
From milking to jar
Once a week
Every Monday, Nilseia makes doce de leite with milk from our own milking. It is one day of production a week: the milk goes into the pail, gets the sugar and spends eight hours on the stove.
Eight hours is the time it takes for milk and sugar to become doce. In the end, the doce goes into a 240 g glass jar, the only size the house makes. Since it comes out once a week, the quantity is whatever fitted into that Monday.
Step by step
Four steps and eight hours
The milk
Milk from the house's milking, the same that becomes cheese, goes into the pail on Monday.
The sugar
Nilseia adds the sugar to the milk. Those two ingredients are all there is at the base of the doce.
Eight hours
The doce cooks for eight hours. It is the longest step and the one that asks most attention: the point comes with time on the stove.
The jar
Once ready, the doce goes into the 240 g glass jar and goes on to the dairy.
With cheese
With the young cheeses
Doce de leite goes with the young cheeses, which are milkier and less intense. Canastra Real, at thirty days, and Casca Lisa are the most direct pairs.
At the table, serve the cheese in thin slices with a spoonful of doce on top, or both side by side on a board, with light coffee. It also works with guava paste, for those who prefer it.
Come to the backyard
Take a jarhome
240 g glass jar. We ship to any city, with cheese or on its own.