Mozzarella
General
It is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"). A few different types of mozzarella cheese:
1. Mozzarella di Bufala (buffalo mozzarella) is made from domesticated water buffalo milk
2. mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
3. low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food service industry
4. smoked mozzarella
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.
Process
Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut to large, 1" to 2" pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is further cut to 3/8" to 1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2 to 5.5, which is the point when the cheese can be stretched. The cheese is then stretched and kneaded to produce a delicate consistency -- this process is generally known as pasta filata. It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.
It is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"). A few different types of mozzarella cheese:
1. Mozzarella di Bufala (buffalo mozzarella) is made from domesticated water buffalo milk
2. mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow's milk
3. low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food service industry
4. smoked mozzarella
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months. Mozzarella of several kinds are also used for most types of pizza, lasagna, or served with sliced tomatoes and basil in Insalata caprese.
Process
Mozzarella is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut to large, 1" to 2" pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is further cut to 3/8" to 1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2 to 5.5, which is the point when the cheese can be stretched. The cheese is then stretched and kneaded to produce a delicate consistency -- this process is generally known as pasta filata. It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.
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