Kamil Perry
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. It is traditionally made from water buffalo milk, but can also be made from cow milk or sheep milk. The type of milk used determines the variety of mozzarella: when made with cow's milk, it is called mozzarella fior di latte, and when made with Italian buffalo milk, it is called mozzarella di bufala. Mozzarella made from buffalo milk is considered to be of higher quality and better taste than that made from cow milk. However, mozzarella made from cow milk is more widely available in certain regions, such as the United States.
| Characteristics | Values |
|---|---|
| Milk Type | Cow's milk, Italian water buffalo milk, sheep milk, goat milk |
| Pasteurization | Farm-fresh, low-temperature, ultra-high temperature |
| Homogenization | Yes, No |
| Milk Mixtures | Heavy cream and skim milk, milk and cream |
| Additives | Rennet, calcium chloride, citric acid |
| Availability | Fresh, packaged, smoked |
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What You'll Learn
Pasteurized vs unpasteurized milk
Mozzarella cheese is typically made using pasteurized milk. However, it is important to note that ultra-high-temperature (UHT) pasteurized milk may not be suitable for cheesemaking, as the high temperatures can modify milk proteins, preventing the formation of proper curds. Instead, low-temperature pasteurization is recommended, as it does not alter the milk proteins necessary for curd formation.
Now, let's delve into the details of pasteurized vs. unpasteurized milk:
Pasteurized Milk
Pasteurization is a heat treatment process applied to milk to eliminate harmful bacteria and improve its safety for consumption. During pasteurization, milk is typically heated to temperatures above 70°C for a brief period. This process kills pathogenic microorganisms that could cause diseases such as salmonellosis, listeriosis, and tuberculosis. Pasteurization also extends the shelf life of milk by reducing the number of spoilage-causing bacteria.
Unpasteurized Milk
Unpasteurized milk, also known as raw milk, is milk that has not undergone the pasteurization process. In some regions, it is illegal to sell raw milk due to safety concerns. However, advocates of raw milk argue that it has been consumed safely for centuries and that negative health effects are rare. They also believe that raw milk retains beneficial bacteria and enzymes that aid digestion and contribute to a more flavourful, complex cheese. To make unpasteurized cheese, the milk is heated to a lower temperature of about 30°C, just enough to initiate fermentation without destroying its bacterial compounds.
Considerations for Cheesemaking
When it comes to cheesemaking, the choice between pasteurized and unpasteurized milk depends on various factors. Pasteurized milk is generally considered safer and more readily available in today's market. However, ultra-high-temperature pasteurization should be avoided when making mozzarella cheese, as it can affect curd formation. On the other hand, unpasteurized milk can result in cheese with a more distinct flavour and texture, but it requires vigilant manufacturing practices to ensure food safety.
In summary, while mozzarella cheese can be made with pasteurized milk, it is essential to avoid UHT-treated milk and opt for low-temperature pasteurization or unpasteurized milk for optimal curd formation and flavour development.
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Cow milk mozzarella
Mozzarella is a semi-soft, non-aged cheese that originated in southern Italy. The type of milk used to make mozzarella determines its variety. Mozzarella made with cow's milk is known as mozzarella fior di latte. This variety is widely available in the US, including in California and Wisconsin, and is often packed in water.
Mozzarella is made through the pasta filata or 'stretched-curd' method. Fresh cow's milk is incubated with a whey starter containing thermophilic bacteria, and then rennet is added to form curds. The curds are heated in water or whey until they form strings and become elastic. They are then stretched and kneaded until smooth, before being formed into round balls.
Cow milk is typically pasteurized before being used to make mozzarella. While ultra-high-temperature pasteurization can negatively affect the milk's ability to form curds, lower-temperature pasteurization is suitable for cheesemaking. It is illegal to sell raw milk in the US, but it is possible to purchase a share of a cow on a farm and receive milk from it.
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Buffalo milk mozzarella
Mozzarella cheese is typically made from either cow's milk or buffalo milk. Buffalo milk mozzarella, also known as "mozzarella di bufala" in Italian and "muzzarella 'e vufera" in Neapolitan, is a type of mozzarella made from the milk of the Italian Mediterranean buffalo. It is a traditional dairy product of Campania, Italy, especially in the provinces of Caserta and Salerno.
The history of water buffalo in Italy is not entirely clear, with several theories suggesting different origins. One theory proposes that Asian water buffalo were introduced to Italy by the Goths during the early medieval period migrations. Another suggests that they were brought by the Normans from Sicily in the 11th century, and some fossil evidence indicates that water buffalo may have originated in Italy.
The process of making buffalo milk mozzarella involves the storage of raw buffalo milk in steel containers. The production of this cheese has specific requirements, such as using a traditional recipe and being manufactured in select locations within the regions of Campania, Lazio, Apulia, and Molise. Due to these stringent standards, buffalo milk mozzarella from Campania bears the trademark "mozzarella di bufala campana" and has been granted protected status by the European Union.
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Sheep milk mozzarella
Mozzarella cheese is traditionally made from buffalo milk. However, it can also be made from sheep's milk, although this is less common. Sheep milk mozzarella is a rarity due to the technical challenges of stretching the paste, which gives the cheese its characteristic softness and creaminess.
Making mozzarella cheese from sheep's milk requires reaching the proper pH level to achieve the desired stretch and stringiness. Even heating of the curds is also essential, as is maintaining the temperature during stretching. The use of natural starter cultures is preferred over commercial starter strains and additives.
Creating sheep milk mozzarella at home can be challenging due to the difficulty in obtaining raw milk in certain regions, such as the United States, where selling raw milk is illegal. However, some people have successfully made mozzarella from sheep's milk, achieving a good taste and texture similar to traditional mozzarella.
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Goat milk mozzarella
Mozzarella cheese is typically made using cow's milk or buffalo milk. However, it is also possible to make mozzarella with goat's milk, although it may be more challenging due to the differences in milk composition.
To make goat milk mozzarella, it is recommended to use milk that is a few days old rather than fresh milk. This allows the milk to slightly acidify, resulting in better curds and cheese. The process of making mozzarella involves heating the milk, adding coagulants like rennet and citric acid, separating the curds from the whey, and then stretching and shaping the curds.
When making goat milk mozzarella, it is important to pay attention to the small details such as stirring gently in an up-and-down motion when adding rennet and allowing the curds to fully develop in the heated whey. These steps contribute to the texture and workability of the final cheese. Additionally, it is crucial to ensure that the curds are hot enough in the whey and to avoid overstretching the cheese during the stretching and shaping process.
While it may take a few tries to perfect the technique, making goat milk mozzarella can be incredibly satisfying and rewarding. With patience and persistence, it is possible to create tender, meltable, and delicious goat milk mozzarella that can be a wonderful addition to various dishes.
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Frequently asked questions
Mozzarella cheese is traditionally made from water buffalo milk, also known as mozzarella di bufala. It is considered to be of higher quality and better taste than mozzarella made from cow milk.
Apart from buffalo milk, mozzarella cheese can also be made from cow milk, sheep milk, and goat milk.
The process of making mozzarella cheese is called pasta filata or the "stretched-curd" method. The milk is incubated with a whey starter containing thermophilic bacteria, and then rennet is added to form the curds. The curds are heated in water or whey until they form strings and become elastic. They are then stretched and kneaded until smooth before being formed into round balls.
Mozzarella cheese is commonly used in pizza, pasta dishes, and salads such as Caprese salad, which includes sliced tomatoes and basil. It can also be served with melon or tomato or drizzled with olive oil.
