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Mozzarella cheese
Mozzarella cheese, one of the types of Italian products, enjoys the guarantee of traditional specialization, and is made by rolling and then cutting, so toxicity with this name from the Italian verb mozzare meaning ("to cut").
Types of mozzarella cheese
- Mozzarella di Bufala: (buffalo mozzarella) made from domestic water buffalo milk.
- mozzarella fior di latte: made from fresh pasteurized or unpasteurized cow's milk.
- Mozzarella is low in humidity: made from milk that is partially or completely skimmed.
Mozzarella cheese is mostly white, but its color may change in a yellowish color, depending on the food that is given to the animal, and it is almost soft due to the high humidity in it. Up to six months, when mozzarella cheese is used in the manufacture of pizza, and many types of pasta calasagna, with regard to the first type of mozzarella cheese, it is made from water buffalo milk, which is raised in Italy and Lazio in addition to Campania, and the second type of it is the cheese made from milk Cow, not buffalo, and low cost.
Ingredients for making mozzarella cheese
- Two liters of pasteurized whole milk.
- Half a cup of white vinegar.
- Rennet, which turns milk into cheese.
How to prepare
- We heat the milk until it reaches a temperature of (95).
- Then it is removed from the stove and vinegar is added to it and stirred well for a minute, then it is left in a warm place for an hour to a quarter.
- Then add half a tablespoon of rennet to half a cup of water preferably cold and stir to dissolve the rennet, then add it to the milk and stir well. Here you will notice the curdling and heaviness of the milk, then it is covered and placed in a place at a temperature of (80) that can be placed in the microwave.
- After an hour, you will notice that the milk has become creamy and hardened and the water has separated from it.
- Then you slice the cheese in a bowl of small pieces to get rid of the whey, and then you filter the cheese pieces through a colander with very small holes.
- Then you put the cheese pieces in a cheesecloth and hang it to get rid of all the serum for 5 hours with light pressing, then put the cheese, which is wrapped in gauze, for 12 hours in the refrigerator, to raise the acidity with the cheese until it becomes mozzarella cheese.
- After that, the cheese is removed from the refrigerator, squeezed a little, and left for a quarter of an hour. Then salt the cheese, stirring, and then pellet the cheese to the size of an egg.
- Using the microwave, you place a piece of curd cheese in the microwave for half a minute, it will become elastic, then knead by hand using gloves, roll and press it if a serum comes out of it, return it for another half minute in the microwave, then dip it in very cold water and put it in the refrigerator and wrap it in plastic and be ready for humans.
