Como fazer Mussarela Caseira com apenas 3 ingredientes
Como fazer MUSSARELA CASEIRA com apenas 3 ingredientes! is a medium Brazilian recipe that serves 12. 280 calories per serving. Recipe by Goiana Roceira on YouTube.
Prep: 13 hrs 50 min | Cook: 35 min | Total: 14 hrs 40 min
Cost: $25.09 total, $2.09 per serving
Ingredients
- 10 L Whole Milk (room temperature, never boiled)
- 5 ml Cheese Making Rennet (liquid) (food‑grade liquid rennet, one full cap)
- 500 ml Whey (whey collected from cheese made the day before, kept at room temperature)
- 2 Tbsp Fine Sea Salt (adds flavor during stretching)
Instructions
Coagulate the Milk
Pour the 10 L of room‑temperature milk into the large pot, add a full cap of liquid rennet, stir gently, then add 500 ml of whey from the previous day and stir again. Let the mixture sit undisturbed for about 1 hour until a firm curd forms.
Time: PT1H
Temperature: 20‑22°C
Cut and Rest the Curds
Using a clean knife, cut the set curd into uniform cubes (about 2‑3 cm). Allow the cut curds to rest for 20 minutes so the whey can begin to separate.
Time: PT20M
Temperature: 20‑22°C
Drain Half of the Whey
Transfer the curds to a colander placed over a large bowl and drain roughly half of the whey.
Time: PT5M
Prepare Hot Water Bath
Heat 3 L of water in a small pot until it reaches a temperature where you can keep your finger in the water for about 10 seconds (approximately 80‑85°C).
Time: PT10M
Temperature: 80‑85°C
Pre‑cook Curds in Hot Water
Gently place the curds into the hot water bath and let them sit for 10 minutes. This begins the heating process that will later allow the cheese to stretch.
Time: PT10M
Temperature: 80‑85°C
Final Drain
Remove the curds from the water and drain any remaining whey using the colander. Press lightly to eliminate excess moisture.
Time: PT5M
Long Rest for Acid Development
Place the drained curd in a covered container and let it rest at room temperature for 12 hours. This period develops the slight acidity needed for the cheese to stretch properly.
Time: PT12H
Temperature: 20‑22°C
Stretch, Salt and Shape
Slice the rested curd into thin strips and return them to the hot water bath (same temperature as before). Heat until the water is just about to boil, then turn off the heat. Stir the cheese, add two tablespoons of fine sea salt, and knead vigorously until the mass becomes smooth, elastic, and shiny. Shape the cheese into a ball or press it into a mold.
Time: PT15M
Temperature: 80‑85°C (off‑heat after boiling point)
Nutrition Facts
- Calories
- 280
- Protein
- 22 g
- Carbohydrates
- 2 g
- Fat
- 22 g
- Fiber
- 0 g
Dietary info: Vegetarian (if microbial rennet is used), Gluten‑Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Cheese Making Rennet (liquid): Vegetarian rennet tablets, Lemon juice (may affect texture)
- Instead of Whey: Cultured buttermilk, Plain yogurt (thin)
- Instead of Fine Sea Salt: Kosher salt, Table salt
Equipment Needed
- Large Pot (12 L or larger)
- Thermometer (optional)
- Colander (pasta strainer)
- Large Bowl
- Small Pot for Hot Water
- Cheese Mold or Improvised Container
- Knife
- Slotted Spoon (optional)
Critical Steps — Do Not Skip
- Coagulating the milk with rennet and whey
- Allowing a 12‑hour rest for proper acidity development
- Stretching, salting, and kneading the curd until elastic
Chef Tips from the Video
- Use a stainless‑steel pot for the milk; it heats evenly and is easy to clean.
- If you cannot obtain whey, substitute with 500 ml of cultured buttermilk; the acidity will be similar.
- For a milder flavor, reduce the resting time to 8 hours, but expect less stretch.
Troubleshooting
Curd does not form after adding rennet and whey.
Check that the milk is truly at room temperature and not pasteurized ultra‑high temperature (UHT), which can inhibit coagulation. Use fresh, high‑quality rennet and ensure the whey is not refrigerated.
Cheese does not stretch and remains crumbly.
Make sure the 12‑hour rest was completed at room temperature to develop enough acidity. Also, the water bath must be hot enough (80‑85°C). If still crumbly, add a small splash of the hot water while kneading.
Excessive whey remains after the final drain.
Press the curd gently with a clean cloth or the back of a spoon to expel remaining moisture before the 12‑hour rest.
Storage
Refrigerator: Store the mozzarella in an airtight container with a light brine (water + 1% salt) for up to 1 week.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months; thaw in the refrigerator before use.
Room temperature: Do not keep at room temperature longer than 2 hours; mozzarella softens quickly.
Make-Ahead Tips
- The mozzarella can be made a day ahead; keep it in brine in the refrigerator.
- If you need a firmer texture, let the cheese rest in the fridge for an additional 12‑24 hours before serving.
Frequently Asked Questions
What is the cultural significance and history of fresh mozzarella (mussarela) in Brazilian cuisine?
Fresh mozzarella, known locally as mussarela, became popular in Brazil after Italian immigration in the early 20th century. It is widely used in Brazilian households for dishes like pizza, salads, and the classic “pão com mussarela” snack, symbolizing the blend of Italian and Brazilian food traditions.
How is homemade mozzarella traditionally made in the northeastern region of Brazil, where Goiana Roceira is based?
In the Northeast, home cooks often use raw or pasteurized whole milk, add whey from a previous cheese batch for acidity, and rely on simple kitchen tools like a pasta colander and a hot water bath. The process emphasizes patience and room‑temperature fermentation rather than industrial equipment.
What occasions or celebrations is fresh mozzarella commonly served at in Brazilian households?
Fresh mozzarella appears at family gatherings, birthday parties, and weekend barbecues (churrasco). It is also a staple for “lanchinho” (afternoon snack) and is frequently paired with fresh tomatoes, basil, and pão de queijo.
What are the authentic traditional ingredients for Brazilian homemade mozzarella versus acceptable substitutes?
The authentic recipe uses whole cow’s milk, whey from a previous cheese, and animal‑based rennet. Acceptable substitutes include microbial or vegetarian rennet and cultured buttermilk in place of whey, though the texture may vary slightly.
What other Brazilian dishes pair well with fresh mozzarella made by Goiana Roceira?
Fresh mozzarella pairs beautifully with tomato‑basil salad (salada caprese), grilled vegetables, pão de queijo, and as a topping for Brazilian-style pizza (pizza de mussarela). It also complements feijoada as a mild counterbalance.
How has the technique of making mozzarella at home evolved in Brazil over the past decades?
Originally, rural families used simple acidification with lemon juice. Over time, the use of whey from previous batches and commercial rennet became common, allowing a more consistent stretch and flavor. Today, YouTubers like Goiana Roceira share precise temperature controls, making home mozzarella more reliable.
What common misconceptions exist about Brazilian homemade mozzarella?
Many think the cheese must be boiled for hours; in reality, a short hot‑water bath and a 12‑hour rest are sufficient. Another myth is that refrigeration of whey is necessary—keeping whey at room temperature preserves the acidity needed for proper curd bonding.
What are the most common mistakes to avoid when making mozzarella following Goiana Roceira’s method?
Common errors include heating the milk before adding rennet, using refrigerated whey, skipping the 12‑hour rest, and not reaching the correct water‑bath temperature. Each mistake prevents the curd from forming a proper stretch and can result in a grainy texture.
Why does the recipe require a 12‑hour rest for the curd before stretching, instead of a shorter period?
The 12‑hour rest allows the curd to develop the right level of acidity (pH around 5.2) which is essential for the casein proteins to realign during stretching. A shorter rest leaves the cheese too neutral, causing it to break apart rather than stretch.
Can I make this mozzarella ahead of time and how should I store it for best texture?
Yes, you can make the cheese a day ahead. After shaping, store it in a lightly salted brine in an airtight container in the refrigerator. This keeps the mozzarella moist and enhances flavor; it will stay good for up to one week.
What does the YouTube channel Goiana Roceira specialize in?
The YouTube channel Goiana Roceira specializes in simple, home‑cooked Brazilian recipes, especially traditional dishes from the Northeast region, with a focus on dairy, breads, and everyday comfort food.
How does the YouTube channel Goiana Roceira’s approach to Brazilian cheese making differ from other cooking channels?
Goiana Roceira emphasizes minimal equipment, the use of leftover whey, and step‑by‑step patience, whereas many other channels rely on commercial kits or shortcuts. Her style reflects authentic home‑cooking practices passed down through generations.
Last updated: September 6, 2026
