​Como fazer MUSSARELA CASEIRA com apenas 3 ingredientes!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Final Drain

   Remove the curds from the water and drain any remaining whey using the colander. Press lightly to eliminate excess moisture.

   Time: PT5M

7. 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

8. 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