Saiba como fazer mussarela "fior di latte" caseira e economizar uma grana preta

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[{"selector":"#anim-2a26da5f-3958-4955-8105-36ff157d54af","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c440f0d9-e040-4c2d-a03d-76456126d9d6","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8fa8f5c2-5eb3-4b25-8959-7765ad031c97","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b33b094-e2d0-465c-ad77-c5f131b395be","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-262b777a-e188-426c-a24e-47ae602bb67f","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ac7b222-b851-41cb-8f6f-c5d37beca158","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fazer mussarela "fior di latte" pode parecer complicado, mas com os ingredientes certos e um pouco de prática, você transforma leite em ouro culinário — e ainda economiza bastante no mercado. Imagem criada com IA

[{"selector":"#anim-61488794-6d61-47da-8a2b-da0600a9baf6","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1bdd2d92-7e98-4bea-b0d2-66e96b2ba6b4","keyframes":{"transform":["translate3d(117.79935%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9e2e1e7c-4539-4352-b685-02d87fc4335b","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bd78c220-d8e4-4c7a-a2e9-513594a627e9","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8991f752-5aa7-4b58-a7e7-fb8696ae1ba7","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6694b5ed-9627-43e5-8bd8-24c3cc93794f","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tudo começa com leite fresco integral. Aqueça até 32 °C, adicione coalho e ácido cítrico. Esses ingredientes são os responsáveis por formar a coalhada, a base da mussarela caseira. Imagem criada com IA

[{"selector":"#anim-e6ea42e1-d0c3-450c-aff0-eb161d345121","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4aad1ece-a057-4498-8881-18a96ada5f3f","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a3445089-2245-4dfb-a78d-68e65c2db5ec","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-06a31586-4797-4bfa-a327-b7fba3298945","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a8d585f8-3d17-45e4-b5eb-329f6157b92a","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00312d4a-5580-4d74-bf14-bd6cabb110f4","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Após o leite talhar, corte a coalhada em cubos e aqueça novamente. Mexa devagar para que o soro comece a se separar do queijo, deixando-o mais firme e elástico. Imagem criada com IA

[{"selector":"#anim-bc11569f-ae89-4499-ac5d-6d6b38cf551c","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6e45f3e1-4d91-4344-a8f9-e11e04aa4b9a","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0b1d55f6-1703-4a2a-bfc3-33564320cf1c","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e2315336-20e4-47f7-bf70-6cd92cb488ae","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-978f63e3-54c1-44db-a50e-086a27b83392","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5d27aab8-a0dd-4468-a90f-8c82f5b56926","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Escorra o soro, molde a massa e mergulhe-a em água quente a 75 °C. Esse é o momento de puxar e dobrar — o famoso “puxa-puxa” da mussarela que dá a textura perfeita. Imagem criada com IA

[{"selector":"#anim-45c239b7-af5c-4922-a6c4-a3c2474d07bd","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9fe67ee3-0eb0-45c7-9601-12f6a337e01b","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-801ba534-935d-467a-8b32-9e1f8f3442ba","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f637c17a-aa26-4659-85e7-9a78a9ba61ea","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-21c00d1d-0f30-443e-a86e-adfbc4adfc8b","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bd6a2ff-224d-4adf-897b-2008e4c4c6c5","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Modele bolinhas, tranças ou pedaços maiores. Depois é só colocar na água fria com sal para firmar e dar sabor. O resultado? Mussarela caseira fresca e deliciosa. Imagem criada com IA

[{"selector":"#anim-9db3e541-de97-46ba-887c-24886bd5f8b3","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fd310784-5df1-4fb7-bbcf-f13841bdd5d1","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ca165aff-eb7c-47be-a610-8074e1de8d74","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b6d49c1f-74c2-4c2b-a06a-957c74fb237e","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8e96eb2f-a229-43fa-b4a8-8003d243af9c","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-71518b3f-fce1-49e4-9bb9-20f44ddd8d6c","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Com essa receita, você gasta menos da metade do valor do quilo vendido no mercado. Além disso, pode ajustar o sal, textura e até fazer versões recheadas. Imagem criada com IA

[{"selector":"#anim-d002ca6c-f4e4-449c-b1f1-00a5485f25b3","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e396ecc5-6503-4833-b206-4034cf5ee920","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-52381a5e-212a-4d0b-b087-461d5f32dbb6","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f8ca070-0f82-4dce-bb02-b3f2a8850457","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-99b1015b-f7b0-4213-a2f1-7d8298b19521","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6975ce66-3e49-41f1-8986-d3671b9f3042","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Armazene sua mussarela caseira na geladeira em potes com soro ou água salgada por até 5 dias. Se quiser, congele porções individuais para usar aos poucos. Imagem criada com IA

[{"selector":"#anim-6a916689-86a9-4692-80e0-d763913a217f","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f884053a-f3b1-4046-9975-09eb8eb14cb6","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-01b9f498-d7dc-4537-8a0d-c721e00d5eaf","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-843df72e-9084-4fd5-b6d5-640d97c49302","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-23e33b30-fd57-451c-8367-12f887e39a4f","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2cb145e1-2a66-4acc-a4e1-c5186fbc33f7","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Depois de experimentar, dificilmente você vai querer comprar mussarela industrializada. Além de mais saudável, a caseira é muito mais saborosa e rende ótimos elogios. Imagem criada com IA Leia mais no site

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