How To Make Fresh Mozzarella Cheese

Mozzarella is a collective name for two species of fresh cheese. The original mozzarella is the mozzarella di bufala made from the milk of the water buffalo. Later they will make mozzarella from cow's milk. Both were manufactured according to the same principles, but have a unique flavor and texture. The mozzarella di bufala is porcelain white (like the buffalo milk) while cow's milk mozzarella has a pale yellowish color of the carotene present in cow's milk. The mozzarella di bufala is considered a delicacy and is more expensive than cow's milk mozzarella.

Mozzarella enjoy protection within the European Union as Traditional Speciality Guaranteed.

How to make mozzarella?

The mode of production determines the quality (taste, texture, texture, skin, lightness, strength, moisture and density) of these drawn (filare: spiders) cheese. Both the buffalo as in cow's milk mozzarella are very large differences. The original buffalo has a smooth very thin skin. The content has a layered airy structure (verse) that as ripening continues increasingly finer until a nearly uniform light structure, not to be confused with a uniform 'compressed' structure.

The production method consists of a number of steps. Some manufacturers use pasteurized milk mozzarella, others let thermiseren milk, which is not all kills bacteria causing the mozzarella has the opportunity to develop more flavor and character.

  • Cheese making of the milk with the aid of rennet in a ratio of 1: 10,000. Increasingly, this is done not with animal rennet, but with rennet of plant origin (eg artichokes) or extracted from the whey (may contain animal rennet). Rennet does its work after about 15 minutes. The entire process usually takes 40-45 minutes.
  • Curd cheese (curd) is separated from the whey and rest to reduce the acidity.
  • The curd is kneaded (like paste) with the addition of water having a temperature of 95 ° C.
  • The melted cheese is pulled into long rolls after the mozzarella sausage is divided into smaller pieces.
  • The pieces are, by machine or by hand, formed into spheres (Bulba approximately 125-250 grams, bocconcini, globules of about 10 grams, piccolini spheres of around 5 grams and in a tube approximately 500-1000 grams, also the shape a bun or braid occurs).
  • After molding, the mozzarella cheese at various stages and cooled very lightly salted (3 g sea salt per liter).

 is a collective name for two species of fresh cheese How To Make Fresh Mozzarella Cheese

Especially with small production every maker has a specific recognizable taste for true connoisseurs. Where the mozzarella di bufala concerns may be that there has been processed buffalo milk in the cheese, but the percentage is unclear. The Mozzarella di Bufala Campana (POD / DOP vignette is on packaging) should contain 100% buffalo milk. Some manufacturers outside Campania also explicitly state that the mozzarella di bufala from 100% buffalo milk is made.

The cow's milk mozzarella is made over almost the entire world. The buffalo mozzarella is made in Europe, particularly in Italy (mainly in Campania, Lazio and Puglia), but also smaller in the Netherlands, England, Switzerland and France. Most mozzarella has a shelf life of two to three weeks after production, but some (buffalo) mozzarella is made to be eaten fresh within 24 hours of production.

Fresh (buffalo) mozzarella is rarely in natural moisture, the meadow called packaged and sold, but usually in a slightly salty brine. Some manufacturers supply mozzarella-in-oil, with or without spices.

Mozzarella in the kitchen

Traditionally, buffalo usually eaten with tomato, kuman and olive oil fine (insalata caprese), but there is a large amount of recipes where buffalo mozzarella is used in appetizers, salads, appetizers, entrees, and even desserts. Buffalo mozzarella or cow's milk mozzarella are also used in pizzas, the composition of mozzarella that is made especially for pizzas, differs in structure from.

In addition to fresh mozzarella is also a variant smoked, and there are variants that with a lower percentage of moisture are packaged in particular for pizza.

The name mozzarella

The most obvious explanation of the word "mozzarella" is the reconciliation to the verb "mozzare" which means cutting and suggests cutting the "milk sausage 'in small parts. Other theories describe the origin as a smaller version of the "scamozza" or Scamorza cheese, which in turn is likely to be a derivative of "scamozzata" ("no shirt"). This would be a reference to the fact that such cheeses do not have a hard crust, which do possess older, dried cheeses.

Is also thought that the cheese was made in a 12th-century monastery. The monks then gave homemade "Mozza" or "provatura" on bread to visitors. These gifts were probably also from buffalo milk made "ricotta". Ricotta is extracted from the whey in which mozzarella was made and is, as such a by-product (ricotta is thus no cheese!). The word "mozzarella" comes for the first time in cookbooks from the 16th century (Opera di Bartolomeo Scappi 1580).


There are sources that indicate that water buffalo milk would be suitable for people who have milk allergy, however, this cannot be stated and depends on many factors. Expert advice is recommended. The energy value of Buffalo mozzarella is significantly higher than that of cow's milk mozzarella. The calcium content of cow's milk mozzarella is higher. The cholesterol percentage at Buffalo milk mozzarella is lower. Cow's milk mozzarella contains carotene, a precursor of vitamin a. Buffalo milk mozzarella contains vitamin a. in terms of sugar content is there is hardly any difference. The body fat percentage of buffalo milk is higher than that of cow's milk. The relationship between saturated and unsaturated fatty acids is at Buffalo milk unlike cow's milk. Both cow's milk as buffalo milk contain a series of vitamins and minerals, these too can differ. The exact percentages vary per mozzarella factory, depending on the supplied raw material milk and the manner of construction.

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