Andy Montoya
Mozzarella is a soft, white cheese that originates from southern Italy. It is the top choice for pizza in Naples, Italy's pizza capital. Fresh mozzarella is typically stored in liquids like water, brine, or whey to keep it fresh, but this means it has a high moisture content of about 50% water, which can make your pizza soggy. To avoid this, you can drain and dry the cheese before adding it to your pizza. You can also use processed mozzarella, which has a lower moisture content and melts better than fresh mozzarella. If you want to use fresh mozzarella, you can soften it by placing it on a plate over a bowl of hot water for a few minutes.
How to Soften Mozzarella Cheese for Pizza
| Characteristics | Values |
|---|---|
| Type of Mozzarella Cheese | Fresh, Shredded, Processed |
| Temperature | 90°F, 130°F, 135°F |
| Techniques | Draining, Drying, Melting |
| Tools | Paper Towel, Double Boiler, Broiler Setting, Microwave, Oven, Stovetop |
| Time | 15-20 minutes |
| Thickness | Thin slices |
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What You'll Learn
Softening mozzarella with a bowl of hot water
Soft, creamy, and with a milky flavour, fresh mozzarella is a delightful addition to any pizza. However, its high moisture content can lead to a soggy pizza. To avoid this, you can soften mozzarella with a bowl of hot water by following these steps:
First, drain the liquid in which the mozzarella is stored. Open the container or plastic bag and remove the cheese. Shake off any excess water and tear the cheese into 3-4 smaller pieces. Smaller pieces will drain faster. Place the mozzarella pieces in a fine-mesh strainer over a bowl to drain for at least 2 hours. Leaving them for a day is even better. To prevent a dry crust from forming on the cheese, cover the strainer with plastic wrap or a lid while in the fridge.
After draining, you can further soften the mozzarella by submerging it in hot water. Place the cheese into a mould and submerge it in hot water. Allow the cheese to relax and stretch itself into the mould for about 15 minutes. Be careful not to leave the cheese in the hot water for too long, as the surface will soften, and calcium will leach from the cheese.
Once the mozzarella has softened, remove it from the hot water and proceed to cool it in very cold water to stabilize its form. Then, soak the cheese in a saturated brine for flavour. Transfer the cheese to a basin of ice-cold water and let it chill. Finally, move the cheese to a saturated brine at 50-52°F for 2-2 1/2 hours. Adjust the brining time to your taste preferences.
By following these steps, you can soften mozzarella with a bowl of hot water, ensuring a delicious and appealing pizza with the perfect cheese texture.
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Draining mozzarella with paper towels
To drain the mozzarella with paper towels, start by removing the cheese from the liquid in which it is stored. Open the container or plastic bag, take out the mozzarella, and shake off any excess water. Then, tear the mozzarella into 3-4 smaller pieces, as smaller pieces will drain faster. Place the mozzarella pieces in a fine-mesh strainer and let them sit in the fridge for at least a couple of hours. Leaving them for a day is even better. To prevent a dry crust from forming on the exterior of your cheese, cover the strainer with plastic wrap or a lid.
The next step is to dry the mozzarella with paper towels. Place the cheese on a folded piece of paper towel and then place another folded piece of paper towel on top. Let it sit for at least 15-20 minutes. If you plan to leave it longer, put the cheese in the fridge until you’re ready to use it. You can also use multiple paper towels and apply gentle pressure to press the moisture out of the mozzarella. Repeat this process until you have removed the desired amount of moisture.
Once the mozzarella slices seem dry, it is time to add them to your pizza and bake it in the oven. By draining the mozzarella with paper towels, you can help ensure that your pizza will be delicious and not watery.
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Melting mozzarella in the microwave
Mozzarella is a soft cheese with a high moisture content. Fresh mozzarella is especially soft and creamy and contains a lot of water, which makes it low in fat. This high moisture content can make it difficult to melt mozzarella in the microwave.
Mozzarella melts at very high temperatures, and even then, it doesn't puddle and run like other cheeses. When melting mozzarella, the moisture content and oil content will determine the melt—less moisture and more oil will give you a better melt.
To melt mozzarella in the microwave, it is best to use shredded mozzarella, as the smaller surface area will allow the cheese to melt more easily. Fresh mozzarella, especially in ball form, is less likely to melt in the microwave due to its high moisture content.
To improve the melting of mozzarella in the microwave, you can:
- Use shredded mozzarella instead of fresh mozzarella. Shred the cheese yourself, as pre-shredded cheese often has starch or cellulose added to prevent clumping, which can hinder melting.
- Use a combination of mozzarella and another cheese with a lower melting point, such as cheddar or American cheese, which will help the mozzarella melt more easily.
- Place the cheese on a hot sandwich and let it melt from the residual heat.
- Alternatively, use the broiler setting, which will melt the cheese while keeping the bread relatively unscathed.
By following these tips, you can successfully melt mozzarella in the microwave and enjoy the delicious, gooey cheese on your pizza or sandwich.
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Heating and acidifying milk
To make soft mozzarella cheese for pizza, the first step is to heat and acidify the milk. This is the first of three main stages in the mozzarella-making process.
Begin by pouring the milk into a large pot or Dutch oven. It is recommended to use a gallon of fresh, raw, whole milk, though skimmed milk or pasteurized milk can also be used. However, avoid using homogenized or ultra-pasteurized milk as they won't produce good curds.
Heat the milk over medium to medium-low heat, stirring slowly and continuously to prevent scorching. The ideal temperature to reach is 32ºC/90ºF. Remove the milk from the heat as soon as it reaches this temperature.
The milk can be acidified using either citric acid or vinegar. If using citric acid, dissolve it in water and add this mixture to the warm milk, stirring gently to combine. Alternatively, if using vinegar, turn off the heat and add the vinegar to the milk, stirring for about 30 seconds until it starts to curdle. Then, cover and let it sit for 15 to 20 minutes.
For the next step, you will need rennet, which is an enzyme that helps coagulate the milk. Dissolve the rennet in chlorine-free water and add this mixture to the warm milk, stirring slowly a few times to mix well.
Heating and acidifying the milk is crucial in the mozzarella-making process as it sets the foundation for the curdling and stretching stages that follow.
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Stretching the curds and forming mozzarella balls
To make mozzarella cheese at home, you need to go through three main stages: heating and acidifying the milk, curdling the milk to form curds, and stretching the curds and forming mozzarella balls.
For the first stage, mix citric acid and water in a bowl and stir until dissolved. In a separate bowl, mix the rennet and water and stir well until dissolved. Pour the milk into a large pot and add the citric acid mix. Warm the mixture over medium heat and stir slowly but continuously until the milk reaches 32ºC/90ºF. Remove from the heat and add the rennet mixture to the warm milk, stirring slowly a few times to mix well. Then cover the pot and set it aside for 5 minutes.
The second stage involves removing the curds from the hot whey/water, adding some salt, and stretching and folding the curds onto themselves (using gloves). Repeat this process until they become shiny and firm (this usually takes just a few folds, between 3-7, and be careful not to overwork the curds).
For the final stage, roll the curds into balls and quickly cool them. If the curds are hard to shape or come apart while stretching, place them back in the hot liquid and allow them to heat up a little more to shape into the final, smooth ball. You can also make small mozzarella balls (bocconcini).
To do a final 'set' of the cheese, you can place the homemade mozzarella ball into ice water for a few minutes or in room-temperature whey for 10-15 minutes. The whey will provide a better flavour.
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Frequently asked questions
Fresh mozzarella cheese is soft, but it contains a lot of water, which can make your pizza soggy. To drain the cheese of excess water, place it on a folded piece of paper towel and cover it with another folded piece of paper towel. Let it sit for at least 15-20 minutes. If you plan to leave it for longer, put it in the fridge.
The easiest way to melt mozzarella cheese is in the microwave. You can also use a double boiler on the stovetop or the broiler setting in the oven. The key is to use a high-fat mozzarella variety, as not all types of mozzarella melt. Processed mozzarella melts better than fresh mozzarella.
To make mozzarella cheese at home, you will need milk, citric acid, rennet, and water. First, heat and acidify the milk, then curdle the milk to form curds, and finally, stretch the curds and form the mozzarella ball. For a detailed explanation of each step, check out the article by Alpha Foodie.
