Frederic Melton
Mozzarella is a semi-soft, non-aged cheese with origins in southern Italy. It is traditionally made with buffalo milk, but today, most mozzarella is made with cow's milk or a blend of both. The process of making mozzarella involves heating curds in water or whey until they form strings, after which the curds are stretched and kneaded until smooth. This technique is called pasta filata and is unique to the pasta filata family of cheeses, which includes mozzarella, scamorza, and provolone. In India, mozzarella is a popular cheese and can be purchased from stores or made at home.
How Mozzarella Cheese is Made in India
| Characteristics | Values |
|---|---|
| Ingredients | Milk, citric acid, rennet tablet, bottled water |
| Milk Source | Buffalo or cow's milk |
| Milk Quantity | 2.5 litres |
| Citric Acid Quantity | 2 tsp |
| Rennet Tablet Quantity | 1/2 tablet |
| Bottled Water Quantity | 1/4 cup |
| Preparation Time | 30 minutes |
| Texture | Semi-soft, silky, soft, stretchy, stringy |
| Flavor | Mild, delicate, milky |
| Serving Suggestions | Caprese salad, vegetable risotto, pizza, cheese sandwich, string cheese snacks |
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What You'll Learn
Milk selection and preparation
Mozzarella is a semi-soft, non-aged cheese that is traditionally made with buffalo milk. However, due to the high demand for mozzarella in the Western world, most of the cheese produced today is made with cow's milk or a blend of cow's and buffalo milk. Cow's milk mozzarella has a milder flavour than buffalo milk mozzarella, which is known for its rich, sweet, and slightly grassy flavour.
In India, when making mozzarella at home, it is recommended to use 2.5 litres of cow's or buffalo milk. The milk should be fresh and of good quality to ensure the best flavour and texture of the final product.
Before beginning the cheese-making process, it is important to sanitise the work area and all equipment that will come into contact with the milk. This helps to ensure the milk does not become contaminated and that the final product is safe for consumption.
Once the work area and equipment are sanitised, the milk can be prepared. The milk should be poured into a large, clean pot and slowly heated to a temperature of 38°C (100°F). Stirring gently during this process helps to ensure even heating.
At this point, citric acid is added to the milk to begin the curdling process. The amount of citric acid added will depend on the desired acidity level of the final product. For a more mild-tasting mozzarella, less citric acid is used, while a sharper flavour can be achieved by adding a larger amount.
After the citric acid is incorporated, the mixture should be stirred continuously for about 30 seconds. This helps to ensure that the acid is evenly distributed and that the milk is starting to curdle properly.
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Curdling the milk
Mozzarella is a semi-soft, non-aged cheese, and the curdling process is essential to achieving this unique texture. The milk is heated, and the curds are stirred to separate them from the whey. The whey is then drained, and the curds are placed in a hoop to form a solid mass. This step is crucial in removing excess moisture from the cheese, which gives mozzarella its characteristic texture and flavour.
The curds are then cut into small pieces, typically about 1 to 1.5 cm in size. This step helps create a uniform texture in the final product. The curds are then heated in water or whey until they form strings. This step is known as the pasta filata method, which translates to "stretched-curd". The curds are then stretched and kneaded until smooth, creating the stretchy, elastic texture that mozzarella is known for.
The pH of the curd mass is carefully monitored during the curdling process. It is left until the pH reaches around 5.2 to 5.5. This pH level indicates that the cheese can be stretched and kneaded to produce a delicate consistency. This step is crucial in achieving the desired texture and ensuring the cheese can be easily formed into balls or other shapes.
Overall, the curdling process is a delicate and precise step in making mozzarella cheese. It involves heating, stirring, and draining the milk to create a solid mass of curds with the right pH level and texture. This process sets the foundation for the iconic stretchy, smooth, and delicate characteristics of mozzarella.
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Stretching the curds
The stretching happens after the curds have been heated in water or whey until they form strings. The curds are then stretched and kneaded until smooth. This process is called "pasta filata" or "stretched-curd".
To achieve the desired texture, the curds must be carefully stretched and kneaded. This step requires skill and experience, as the cheese makers need to judge when the curds have reached the right consistency.
Once the curds are smooth, they are formed into the popular mozzarella balls, which are sectioned off into convenient sizes.
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Flavouring and shaping the cheese
Mozzarella is a semi-soft, non-aged cheese with high moisture content. It is traditionally served the day after it is made but can be kept in brine for up to a week. Fresh mozzarella is white, but it can also be yellow or brown due to the enzyme R110.
Mozzarella is made from cow's milk or buffalo milk, with the latter being the traditional choice. Buffalo milk gives the cheese a delicate, milky, and subtly sweet flavour, while cow's milk yields a milder flavour.
Mozzarella gets its distinctive stringy, stretchy texture from the "`pasta filata`" or "stretched-curd" method. After the curds are formed, they are heated in water or whey until they form strings. The curds are then stretched and kneaded until smooth, at which point the cheese is shaped into balls or logs.
The size of the mozzarella balls varies, with larger ones being about the size of a small orange, and smaller "bocconcini" balls being the size of an egg. The smallest variety, "ciliegine", is about the size of a cherry.
Mozzarella can also be smoked, which gives it a brown, edible rind. Smoked mozzarella is hung over wood chips or placed in a container where smoke can waft over it. The type of wood chips used can vary, with hickory, chestnut, alder, pecan, cherry, and apple being common choices.
Mozzarella di bufala Campana is a specific kind of mozzarella made in the Campana region of Italy using buffalo milk. The flavour of this variety is influenced by the fodder consumed by the cattle, which is sourced from the same region.
Mozzarella can also be filled with cream, as in the case of "burrata", where a ball of mozzarella is filled with thick cream and tiny shreds of thin mozzarella curd.
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Storing and serving the mozzarella
Mozzarella is best enjoyed the day it is made, but it can be stored for a few days if need be. Fresh mozzarella has a short shelf life compared to hard cheeses, so it should be eaten shortly after purchase. If you have made fresh mozzarella or bought pre-packaged mozzarella, store it in the refrigerator.
Storing Mozzarella
To store mozzarella, place it in an airtight container and immerse it in cold water or olive oil. It can be kept this way for up to five days. If you bought your fresh mozzarella from the store, it may have come in an airtight container with liquid at the bottom. Keep your mozzarella in this container to keep it moist. The liquid is actually whey, a byproduct of the mozzarella-making process. You can replace it with water if it gets low.
If your mozzarella was vacuum-packed, transfer it to a bowl of cold water. Take the cheese out of the vacuum package and place it in a large bowl filled with cold water.
Mozzarella can also be frozen and will keep for three to four months. However, freezing will change the texture of the cheese, making it crumbly instead of smooth and creamy. Additionally, the water content in the cheese can form crystals. If you choose to freeze mozzarella, cut the cheese into the desired portion size, wrap each piece in aluminium foil or plastic wrap, and place it in a freezer-safe bag or container.
Serving Mozzarella
Mozzarella is a famous soft cheese used in pizzas and Caprese salads. It is also used in vegetable risotto, sandwiches, casseroles, and toast. It pairs well with potato, chicken, and basil.
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Frequently asked questions
Mozzarella cheese is traditionally made with the milk of water buffalo, but nowadays, it is also commonly made with cow's milk, or a blend of both. Other ingredients include citric acid, rennet, and bottled water.
The process for making mozzarella cheese is called pasta filata, where the milk is incubated with a whey starter containing a specific bacteria before rennet is added to create curds. The curds are then heated in water or whey until they form strings, and then stretched and kneaded until smooth. This is why mozzarella is also known as string cheese.
Fresh mozzarella cheese is best eaten within hours of being made. It is often served with sliced tomatoes and basil in Caprese salad, or used in pizza, sandwiches, and string cheese snacks.
