Buffalo mozzarella

Mozzarella

Mozzarella is a cheese that is made from buffalo milk comes from the Campania region extending around Naples. History remembers how in 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 from cow milk only.

Today the original buffalo mozzarella is the most valuable such cheese, you can use, but large quantities of cow's milk mozzarella is made in Italy. Mozzarella is almost white porcelain color. There is a smooth, somewhat pearly surface and lack of solid crust, unlike some other types of cheeses. It is an unsalted cheese and that’s why some people are not big fans of mozzarella.

The original buffalo mozzarella is a quality product with a much softer texture and pleasant taste than that which is made from cow's milk. Always formed into small, almost oval balls. The production of mozzarella starts with fermenting and then heating to a temperature of 80-90 ° C with constant stirring until it is an elastic mass. From this, cut off balls with a porcelain color and a supple interior.

"Mozart" means "cut off." The name of this favorite of many of us unsalted cheese comes from individual portions that are not placed into molds and large chunks of fresh cheese are just cut off. Later they go through a brine bath, with which some are packaged. Masters say that this is the secret to long life products.

Actually, mozzarella was eaten and cooked a long time ago. It is mentioned in ancient documents as mentioned under the name "motsa" or "provature." For the first time the term "mozzarella" was coined by one of the chefs of the papal entourage - Scarpa, back in 1570, in a cookbook.

The consumption of buffalo dairy products is reported to date back to the 12th century. For the monks of the monastery "St. Lawrence" in Capua, it was tradition to offer a piece of bread and mozzarella to the members of the council of clerics who attend annually.

mozzarella

Types of mozzarella

The types of mozzarella are divided according the milk used:

- Buffalo mozzarella (Mozzarella di bufala della Campania) - characterized by elastic texture, which the threads have. They’re a cream flavor and have a relatively strong taste. Fresh buffalo mozzarella has a smooth interior and is very rich in calcium, protein, with lots of vitamins and minerals.

- Mozzarella from cow's milk (Mozzarella fior di latte) – the younger brother of buffalo mozzarella. This type of mozzarella is slightly lactic in flavor and ripens fairly quickly.

- Soya milk mozzarella.

Composition of mozzarella

Mozzarella is rich in protein, minerals (zinc, magnesium, phosphorus) and vitamins (A, B2, B12, D and PP). It is characterized by high levels of calcium, which plays an important role in many processes in the body, and the presence of live yogurt bacteria. GI (glycemic index) = 78.32.

100 g of mozzarella has: 302 calories, 180 calories from fat, 20.3 g total fat, 54 mg cholesterol, 0.60 g fiber, 25.96 g protein, 46 ml of water.

mozzarella with tomato

Selecting and storing mozzarella

As a perishable product, today it can be found in the form of balls, submerged in brine. Buy mozzarella from verified stores and pay attention to the expiry date. Do not store mozzarella for long because it loses its qualities quickly. Buy only what you need for a certain dish.

Culinary use of mozzarella

This unique soft and delicious cheese is widely used in numerous dishes. Add diced mozzarella freely to various salads, sauces, as a garnish for vegetable dishes and even in a clay pot. The taste of pizza is unique if you use a few slices of mozzarella.

There are some stringent requirements when eating mozzarella. For example, it is better to leave it for 2 hours at room temperature before serving and you will feel its natural elasticity and soft taste. Popular in conjunction with the Caprese salad (with tomatoes, basil and olive oil), pizza, lasagna or on bruschetta. Combines great with Sauvignon Blanc, Chardonnay, Pinot Grigio and a dark beer.

We offer 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 teaspoon of salt, 1/2 cube of yeast, about 3 cups flour.

For the topping: 2 tablespoons tomato paste, 2-3 tablespoons chutney, mozzarella - quantity and desired, olives - pitted, mushrooms, ½ onion- chopped, olive oil, salt, spices - basil, oregano.

Method: Beat the egg with a fork and add water to total 300 ml. Add the yeast cube inside and stir until dissolved. Knead the dough with the remaining ingredients and let rise until doubled. This dough is made into two lots, each about 26 cm in diameter.

Spread thinly with tomato chutney and arrange slices of onions, mushrooms, olives, pour olive oil and sprinkle with seasonings. Leave the pizza to bake at 200 degrees in the oven. Before you are ready to remove, arrange a plump slices of mozzarella on and return to bake to slightly melt the cheese.

homemade mozzarella

Homemade mozzarella

As already mentioned, the best mozzarella made from buffalo milk. If you are unable to obtain such milk, it can happen with whole cow's milk.

Ingredients: 2 l non- homogenized fresh, uncooked milk, ¼ tea cup lukewarm water, 1 ½ tsp citric acid, 2 ml of rennet, ¼ tsp salt as desired

Method: Pour milk into a suitable saucepan and add the water and soluble citric acid. Heat to 25-30 degrees. With the addition of yeast mix well and heat over low heat until the temperature becomes 40 degrees. All this happens while stirring. Finally the pot is removed from the heat and left to stand for about 15 minutes, during which time, it will take the whey in.

The mixture obtained should be strained through cheesecloth. In it, squeezes as much whey as you can. Place the resulting ball in bowl and heat in a microwave for about a minute. The separated liquid is drained from the mixture and kneaded like bread – it should form the typical mozzarella string. This is the time to add salt if you like.

Handle with rubber gloves if the cheese is hot and process until it is a shiny mixture. The longer you knead, the firmer the mozzarella will become and vice versa. The mass is divided into two balls and placed in ice water to set. Cooled mozzarella can be consumed. It is better to store it in a tightly closed container for up to 4 days.

For best mozzarella, quality yeast for cheese is important. You may to add salt and basil - it gives mozzarella even more pleasant taste. Before putting mozzarella in the fridge, give it its characteristic round shape.

Dangers of mozzarella

Mozzarella is consumed in moderation because it has a very light and pleasant taste, but only 100 grams has 302 calories - a fact that should not be ignored. Do not underestimate the fact that the vast majority of dairy products provoke allergies because they contain protein.

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