Hello, my dear followers and intelligent cooking enthusiasts! Camila Oliveira is back with a tip that will change your life in the kitchen and your wallet! Who among you is concerned about the budget but can’t give up good mozzarella for your recipes? Today I bring you the perfect solution to have plenty of quality cheese without spending a fortune: Multiplied Mozzarella! Get ready to transform 200g of cheese into almost 1kg of pure delight, creamy and perfect for anything you can imagine.
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You won’t believe how easy and quick it is to prepare this marvel. With just a few basic ingredients and minimal time, you’ll have a versatile, flavorful cheese that fits into your routine. No more excuses for not having cheese whenever you want! Let’s learn together how to make this mozzarella that is pure economy and flavor!
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Ingredients for Our Multiplied Mozzarella
These are our heroes today! Simple and accessible ingredients that together form a perfect combination for those looking for a more economical option with great yield. Best of all, this mozzarella is ready in just a few minutes of active preparation, ideal for those days when hunger strikes and the budget is tight. It’s the practicality we all seek, with the flavor we deserve!
| Ingredient | Quantity | Notes |
| Whole Milk | 1 Liter (approx. 0.26 Gallons) | Essential for creaminess and the base of the recipe. |
| Ready-made Mozzarella | 200g (approx. 7 oz) | The secret to authentic flavor and elasticity. |
| Cornstarch | 200g (approx. 7 oz) | The agent that will provide structure and multiply the volume. |
| Butter or Margarine | 200g (approx. 7 oz) | To ensure softness, shine, and an extra touch of flavor. |
| Salt | 1 Pinch | Adjust to taste to enhance the cheese flavor. |
Preparation Method: The Secret to Multiplication!
Now, let’s go through the step-by-step process that will transform these ingredients into incredible mozzarella. Follow carefully and get ready to be amazed!
1.Prepare the Starch Base: In a separate bowl, take about 200ml of whole milk (cold) and completely dissolve the 200g of cornstarch. Stir very well to ensure there are no lumps. This step is crucial for the final texture of your cheese!
2.Heat the Liquids: In a large, heavy-bottomed pot, place the remaining milk (800ml), the butter or margarine, and the pinch of salt. Heat over medium heat, stirring constantly until the butter is completely melted and the milk begins to warm, but without boiling.
3.The Magic Happens: As soon as the milk is hot, add the milk and starch mixture you prepared. Attention: from this point on, do not stop stirring! Use a wooden spoon or a sturdy spatula. The mixture will start to thicken quickly, forming a very consistent cream.
4.Integrate the Mozzarella: When the cream is very thick and homogeneous, add the 200g of ready-made mozzarella, which can be chopped or grated to facilitate melting. Continue stirring vigorously.
5.The Perfect Point: Stir non-stop over medium-low heat. The mozzarella will melt and incorporate into the cream, forming a shiny, elastic mass that begins to pull away from the bottom of the pan. This is the famous “brigadeiro point”! This is the moment to turn off the heat.
6.Mold and Cool: Immediately pour the still-hot mixture into a clean plastic container lightly greased with a little butter (an empty ice cream tub is perfect for this!). Smooth the surface with a spatula.
7.Chill and Cure: Let the cheese cool completely at room temperature. Then, cover the container and refrigerate for at least 4 to 6 hours. Ideally, leave it overnight so it becomes firm and easy to slice.
8.Serve and Enjoy: Unmold your block of multiplied mozzarella onto a cutting board. Now, just slice, grate, and use it in all your favorite recipes! Pizza, sandwiches, lasagna, cheese bread… the possibilities are endless!
Camila’s Tips for Your Perfect Multiplied Mozzarella!
Now, my friends, how about some extra tips to ensure your mozzarella is impeccable and you shine in the kitchen?
•Ingredient Quality: Always use good quality whole milk and a ready-made mozzarella whose flavor you already enjoy. This makes all the difference in the final result!
•Stir Constantly: The key to smooth, lump-free mozzarella is to stir constantly, especially after adding the starch mixture.
•Patience in the Fridge: Don’t rush it! Refrigeration time is essential for the mozzarella to acquire the ideal consistency for slicing.
•Use the Whey (if any): If you notice any whey forming in the container, you can discard it or use it in other recipes, such as breads or cakes.
Frequently Asked Questions (FAQ) from Our Community
1. Does this mozzarella melt well?
Yes! It melts wonderfully, perfect for pizzas, hot sandwiches, and gratins. The texture is slightly creamier than traditional mozzarella, but the flavor is delicious!
2. Can I freeze multiplied mozzarella?
It’s not ideal, my dears. Freezing can alter the starch structure and cause the cheese to release water upon thawing, losing its consistency. It’s best to consume it fresh!
3. How long does it last in the fridge?
Well-stored in a sealed container, your multiplied mozzarella lasts 7 to 10 days in the refrigerator. Since it has no industrial preservatives, it’s good to keep an eye on it!
4. Can I use potato starch or another type of starch?
Cornstarch is the most suitable for this recipe, as it provides the ideal texture and consistency. Other starches may alter the result.
Conclusion: Your More Economical and Flavorful Kitchen Starts Now!
So, did you like Aunt Camila’s tip? I hope so! Multiplied Mozzarella is proof that with creativity and technique, we can transform our financial reality in the kitchen. This recipe from the Facebook video is not just a “trick,” but a powerful tool for anyone who wants to keep the table full while spending little. No more seeing cheese as a luxury item in your shopping cart!