Andy Montoya
Mozzarella is a semi-soft, non-aged cheese with a delicate, milky flavour. It is traditionally made from the milk of water buffalo, but today, most mozzarella is made from cow's milk. The cheese is produced by mixing the curd with heated whey, and then stretching and kneading it until it becomes smooth. This process is known as pasta filata, or the 'stretched-curd' method. Fresh mozzarella is typically rolled into balls and is best eaten within a few hours of being made.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, non-aged, stretched-curd cheese |
| Texture | Stringy, stretchy, smooth, silky, soft |
| Colour | White, creamy white, pale ivory, occasional yellow or brown |
| Flavour | Mild, fresh lactic, delicate, milky, tangy |
| Milk Source | Cow, buffalo, sheep, goat |
| Rennet Source | Lamb |
| Additives | Citric acid, rennet, water, thyme, rosemary, parsley |
| Serving Temperature | Room temperature |
| Serving Suggestions | Fruit, green tomato jam, olive bread, salads, sandwiches, panini, bruschetta, crostini, olive oil, melon, tomato |
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What You'll Learn
Mozzarella is made from cow's milk or buffalo milk
Mozzarella is a semi-soft, non-aged cheese that originated in Italy. It is typically made from either cow's milk or buffalo milk, with the latter being considered the traditional option.
In Italy, mozzarella is produced nationwide using Italian buffalo's milk, known as "mozzarella di latte di bufala". This variety is made from the milk of Italian buffalo raised in specific regions, including Campania, Lazio, Apulia, and Molise. The Italian buffalo is present in all Italian regions, making it a common choice for cheese production.
Outside of Italy, most mozzarella is made from cow's milk due to the limited availability of buffalo milk. Cow's milk mozzarella, also known as "mozzarella fior di latte", is milder in flavour compared to its buffalo milk counterpart. It is widely accessible in supermarkets and is often more affordable than buffalo milk mozzarella.
Mozzarella made from buffalo milk is called "mozzarella di bufala" or "mozzarella di bufala campana" if produced in designated regions. This variety is considered more nutritious, with higher levels of calcium, protein, and iron, and lower cholesterol. It has a delicate, milky flavour and is prized for its unique properties, which give the cheese a stringy texture.
Regardless of the milk source, mozzarella is produced using the ""pasta filata" or "stretched-curd" method. This involves separating the curds from the whey, forming a solid mass, and then stretching and kneading the cheese to achieve a smooth and pliable consistency. The final product is then moulded into spheres or ovals and stored in water to maintain moisture.
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It can be made at home with rennet, citric acid, milk, and water
Mozzarella is a semi-soft, non-aged cheese with a stringy, stretchy texture. It is traditionally made from the milk of water buffalo, but today, most mozzarella is made from cow's milk. Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio, while goat's milk mozzarella is made by some small producers.
Mozzarella can be made at home with rennet, citric acid, milk, and water. Here is a recipe for making mozzarella at home:
Ingredients:
- 1 gallon of fresh milk (cow, goat, or buffalo)
- Rennet (tablets or liquid)
- 1.5 tsp of citric acid
- Cheese salt (optional)
- Water
Instructions:
- Dissolve 1.5 tsp of citric acid into 1/4 cup of clean, warm water.
- Pour the citric acid mixture into the milk, using only 2-3 gentle strokes.
- Slowly warm the milk to a temperature of 86-88°F (30-31°C) or 90°F (32°C).
- Add the rennet (liquid or tablet diluted into a small amount of cool water).
- Stir the mixture slowly 3-5 times, stirring in an up-and-down motion rather than swirling.
- Cover the pot and set it aside for 15-20 minutes or until the milk is set.
- Cut the curds into 1" cubes.
- Slowly heat the curds to 105°F (40°C).
- Remove the curds from the water and place them in a colander lined with cheesecloth. Allow the curds to drain for a few minutes, then flip and press gently to drain further.
- Put the curds onto a cutting board and cut into 1/8" thick slices.
- Heat a pot of water to 170-180°F (77-82°C).
- Using a slotted spoon, lift the heated curds and allow them to stretch into mozzarella.
- Shape the mozzarella into a ball and place it into a bowl of cool water for about 10 minutes.
- Add ice to the water and chill the cheese for 5 minutes.
- Remove the cheese from the water and pat it dry with a paper towel.
- Wrap the mozzarella in plastic wrap and store it in the refrigerator for up to a week.
Note: It is important to use the correct type of milk and avoid ultra-pasteurized or homogenized milk, as these will affect the final product. Additionally, the ratio of citric acid to milk is crucial to achieving the right pH level for the curds to stretch properly.
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It's a semi-soft, non-aged cheese made with the pasta filata method
Mozzarella is a semi-soft, non-aged cheese made with the pasta filata ('stretched-curd') method. It is a soft spun-curd cheese that is typically made from cow's milk or buffalo milk. The term 'mozzarella' was first mentioned in a 1570 cookbook by Bartolomeo Scappi, which described it as being made from "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".
The traditional method of making mozzarella involves using the milk of the Italian Mediterranean buffalo breed, which was introduced to Italy as early as Roman times. This milk is more nutritious than cow's milk, with higher concentrations of calcium, protein, and iron, and lower cholesterol. However, due to the limited supply of Italian buffalo milk and the increasing demand for mozzarella in the Western world, most mozzarella today is made from cow's milk.
The process of making mozzarella using the pasta filata method involves curdling the milk, either by adding lemon juice or vinegar, or by adding rennet and citric acid. Once the milk has curdled, the curds are heated and 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 mass is left until the pH reaches around 5.2–5.5, at which point the cheese can be stretched and kneaded to produce a delicate, stringy, and stretchy texture. The cheese is then moulded into spheres or ovals and stored in water to keep it moist.
Mozzarella is typically eaten fresh and has a mild, milky flavour. It is often used in Italian dishes such as pizza, lasagna, and caprese salad. Fresh mozzarella can be recognised by its distinct squeaky sound when chewed or rubbed.
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Mozzarella is high in calcium, protein, and iron
Mozzarella is a semi-soft, non-aged cheese with a delicate, milky flavour. It is traditionally made from the milk of water buffalo, but due to the high demand for this popular cheese, most mozzarella is now made from cow's milk.
Mozzarella made from buffalo milk is more nutritious than cow's milk mozzarella. It has higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol.
Calcium is an essential mineral for the human body, playing a vital role in bone health, muscle function, and nerve signalling. It also contributes to blood clotting and healthy blood pressure. Protein is another essential nutrient, providing the body with energy and acting as a building block for muscle, bone, skin, and blood. Iron is a mineral with several important functions, including oxygen transport in the blood and various metabolic processes.
Mozzarella made from cow's milk is still a good source of these nutrients, just in slightly lower amounts. It is also a more mild-flavoured cheese, which some consumers prefer.
Whether made from buffalo or cow's milk, mozzarella is a versatile and delicious cheese. It can be used in a variety of dishes, from pizzas and baked Italian dishes to salads, sandwiches, and paninis. It can also be enjoyed on its own, paired with fresh fruit or a green tomato jam.
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It's best eaten within hours of being made
Mozzarella is a semi-soft, non-aged cheese that is best enjoyed within hours of being made. Unlike most cheeses, mozzarella is not aged, and its delicate, milky flavour is highly prized. Its soft, spun-curd texture is achieved through the pasta filata or 'stretched-curd' method, where the curds are stirred and heated to separate them from the whey. The whey is then drained, and the remaining curds are placed in a hoop to form a solid mass. This mass is then stretched and kneaded until it reaches a smooth, pliable consistency. The cheese is then moulded into spheres or ovals, which are the popular mozzarella balls, and stored in water to keep it moist.
Mozzarella is traditionally made from the milk of water buffalo, specifically the Italian Mediterranean buffalo breed. However, due to the limited availability of water buffalo milk and the increasing demand for mozzarella, most of the mozzarella produced today is made from cow's milk, which is more accessible and less expensive. Cow's milk mozzarella is also milder in flavour compared to its buffalo milk counterpart.
Fresh mozzarella is typically served the day after it is made but can be kept in brine for up to a week. It is best enjoyed at room temperature to fully appreciate its subtle and fresh flavour. When buying fresh mozzarella, look for the label ""mozzarella di bufala" to ensure you are getting the traditional version made from buffalo milk.
Mozzarella's versatility in the kitchen is remarkable. It is a key ingredient in pizzas and is often used in baked Italian dishes, salads, sandwiches, and paninis. It can be paired with olive oil, melon, or tomato and is a delightful addition to bruschetta and crostini. Mozzarella's mild flavour and stringy texture make it a favourite for many dishes, and its best qualities are enjoyed when consumed soon after production.
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Frequently asked questions
Mozzarella cheese is traditionally made from the milk of water buffalo, but due to the high demand for mozzarella, it is now more commonly made from cow's milk.
Buffalo's milk mozzarella is more nutritious than cow's milk mozzarella, with higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol. Cow's milk mozzarella has a milder flavour profile than buffalo milk mozzarella.
Fresh mozzarella should be eaten at room temperature to fully enjoy its subtle and fresh flavour. It is best eaten within hours of being made, but it can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.
