Mozzarella

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Mozzarella is a cheese made from buffalo milk and originates from the Campania region, which stretches around Naples. History remembers how during World War II the Nazis managed to destroy a large part of the buffalo herds, which is why for a long time the cheese was produced only from cow's milk.

Today the original mozzarella with buffalo milk is the most valuable such cheese that you can use, but in large quantities mozzarella from cow's milk is actively produced only in Italy. The mozzarella is almost white, porcelain in color. It has a smooth, somewhat pearly surface and no hard crust unlike some other types of cheese. It is an unsalted cheese and that is why some people are not very big fans of mozzarella.

The original buffalo mozzarella is a quality product, with a much softer texture and a more pleasant taste than that made from cow's cheese. It is always formed into small, almost oval balls. Mozzarella production start with yeast with subsequent heating to a temperature of 80-90 ° C with constant stirring until an elastic mass is obtained. Balls with a porcelain-white color and elastic inside are cut from it.

"Mozzare"means" cut off ”. The name of this favorite of many of us unsalted cheese comes from the individual portions that are not placed in molds, but simply cut from large pieces of fresh cheese. Subsequently, they pass through a brine bath, part of which is packed. The masters claim that this is the secret to the great durability of the products.

In fact mozzarella has been consumed and prepared for a long time. It is mentioned in ancient documents, referred to as "moca" or "provatura". For the first time the term "mozzarella" was introduced by one of the chefs of the papal retinue - Scarpi, in the distant 1570, in his cookbook.

There is information about the consumption of buffalo dairy products dating back to the 12th century. It was a tradition for monks from the monastery of St. Lawrence in Capua to offer mocha with a piece of bread to the members of the Council of Clergy, who visited them annually.

Types of mozzarella

The species mozzarella are divided according to the milk from which it is prepared:

- Buffalo milk mozzarella (Mozzarella di bufala della Campania) - characterized by an elastic texture that stands on threads. It has a creamy aroma and a relatively strong taste. Fresh buffalo milk mozzarella has a smooth inside and is quite rich in calcium, protein, many vitamins and minerals.

- Cow's milk mozzarella (Mozzarella fior di latte) - the younger brother of the buffalo power. This type of mozzarella has a slight lactic acid taste and ripens relatively quickly.

- Soy milk mozzarella.

Composition of mozzarella

The mozzarella is exceptional rich in protein, minerals (zinc, magnesium, phosphorus) and vitamins (A, B2, B12, D and PP). It is characterized by a high content of calcium, which plays an important role in a number of processes occurring in the human body, as well as the presence of live lactic enzymes. GI (glycemic index) = 78.32

In 100 g of mozzarella there are: 302 calories, 180 kcal of fat, 20.03 g of total fat, 54 mg of cholesterol, 0.60 g of fiber, 25.96 g of protein, 46 ml of water.

Selection and storage of mozzarella

As mozzarella is a perishable product, today it can be found in the form of balls dipped in brine. Buy mozzarella from reputable stores and pay attention to the expiration date. No store the mozzarella for a long time because it quickly loses its qualities. Buy only as much as you need for the particular dish.

Culinary application of mozzarella

This soft and uniquely delicious cheese is widely used in countless dishes. Add diced mozzarella to a variety of salads, sauces, as a side dish to vegetable dishes and even in pots. The taste of the pizza is unique if you arrange it on top a few slices of mozzarella.

There are some light requirements when you consume mozzarella. For example, it is good to leave it for 2 hours at room temperature before serving it to feel its natural elasticity and soft taste. It is popular in combination with Caprese salad (with tomatoes, basil and olive oil), Margarita pizza, lasagna or bruschetta. It goes well with Sauvignon Blanc, Chardonnay, Pinot Grigio and dark beer.

We offer you an interesting and delicious version of pizza with mozzarella.

For the dough: 1 egg + water = 300 ml, 20 ml. oil or olive oil, 1/2 tsp. sugar, 1 tsp. salt, 1/2 cube of yeast, about 3 tsp. flour

For the top: 2 tbsp. tomato puree, 2-3 tbsp. lutenitsa, mozzarella - about and in quantity as desired, olives - pitted, mushrooms, ½ onion, chopped, olive oil, salt, spices - basil, oregano.

Preparation: Beat the egg with a fork and add water to a total of 300 ml. Add the cube of yeast inside and stir until dissolved. Knead the dough together with the other products and leave it to rise until it doubles in size. From this dough are made 2 marshes, each about 26 cm in diameter.

On top, spread the marshmallows thinly with tomato puree and lyutenitsa and arrange slices of onion, mushrooms, olives on the eye, pour a trickle of olive oil and sprinkle with spices. Put the pizzas to bake in an oven preheated to 200 degrees. Before they are completely ready, remove, arrange thicker slices of mozzarella on top and return the pizzas to bake until the cheese is slightly melted.

Let's make homemade mozzarella

As it has already become clear, the most delicious and good mozzarella is made from buffalo milk. If you can't get that milk, you can get it with whole cow's milk.

Necessary products: 2 l of fresh non-homogenized, unboiled milk, ¼ tsp lukewarm water, 1 tsp. citric acid, 2 ml cheese yeast, ¼ tsp. salt on request

Preparation: Pour the milk into a suitable saucepan and add the citric acid dissolved in the water. Heat to 25-30 degrees, at which point it should cross. With the addition of yeast, mix well and heat over low heat until the temperature reaches 40 degrees. All this happens with constant stirring. Finally, remove the pan from the heat and let stand for about 15 minutes, during which time separate the whey from it.

The curd-like mixture that is obtained must be filtered with the help of cheesecloth. Squeeze as much whey as possible through it. Put the resulting ball in a bowl and heat in the microwave for about a minute. The separated liquid is drained from the mixture and it is kneaded like bread - they should be formed the mozzarella threads. This is the time to add salt if you want.

Work with rubber gloves if the cheese is hot and process until a shiny mixture is obtained. The longer you knead, the more the mozzarella will become harder and vice versa. The table is divided into two balls and placed in ice water to tighten. The already cooled mozzarella can be consumed. It is good to store it in a tightly closed container for up to 4 days.

For good mozzarella the quality of the cheese yeast is also important. If you wish, you can not add salt and basil - with it the mozzarella becomes even more pleasant to the taste. Before put the mozzarella in the refrigerator, give the characteristic round shape.

Harm from mozzarella

Consume mozzarella in moderation, because it has a very light and pleasant taste, but in only 100 g there are 302 calories - a fact that is not to be overlooked. Do not underestimate the fact that a large part of dairy products provoke allergies due to the proteins they contain.