![]() However, as is the case for the shop we went to, the curds won’t be immediately processed into mozzarella. If they are done so immediately thyey want to have the right acidity, etc. Manufacturers will have to adjust their production processes to where and when the curds will be transformed into mozzarella. It is the next step that gives it its smooth texture and appealing taste. These blocks are still quite tasteless and bland and have a texture that is quite similar to that of paneer. It is then cut into pieces/blocks, ready for being transformed into mozzarella. Once the milk has curdled, it will be kept for a while to ensure the correct pH is achieved and for the curd to stabilize. The rennet in the meantime initiates the curdling. This starter culture consists of bacteria that produce acids which will bring down the pH of the milk. In the case of mozzarella rennet is used in combination with a starter culture. citric acid in the case of paneer) or rennet. During curdling of the milk the casein proteins start to aggregate and form curds in the remaining whey (we discussed casein in more detail before).Ĭurdling can be done by either acid (e.g. Just as any other cheese, making mozzarella starts with curdling the milk. Those two steps: curd making & stretching the cheese are the most important steps for making a fresh mozzarella. This stretching is what gives the cheese its unique texture. As we will discuss further down, mozzarella is produced by stretching the curs. Mozzarella is just one example of a stretched curd cheese, called pasata filate in Italian. It is also though what gives it those unique textures and softness when eaten. The high moisture content, which is over 50%, is partly cause for this short shelf life. Originally the mozzarella would be made from buffalo’s milk, however, a lot of mozzarella’s nowadays are made from cow’s milk (although this does depend on your region). The texture is also not very suitable for shredding, it lends itself more to cutting or slicing in smaller pieces. Even if stored refrigerated it will spoil in a matter of days/few weeks. However, high moisture mozzarella, the traditional mozzarella, is very different. ![]() This cheese can be stored for months and is a firm block. Most of the mozzarella you can buy in stores nowadays is low moisture. It’s the cheese that originated in Italy and was originally made with buffalo’s milk.įresh mozzarella has quite a unique stretchy texture to it, an that’s all because of the way it is made, as we got to see first hand when visiting a store that makes their own mozzarella. But is great to eat fresh, maybe with a slice of tomato and some basil (the classic way). This one doesn’t work as well on pizza (because of the higher water content). There’s another world of mozzarella out there though: that of fresh, moist mozzarella. This one is sturdy and dried and works great for a pizza. The mozzarella used on top of a pizza is often (but certainly not always) the low moist version of mozzarella. ![]() It melts very well on top of your pizza and turns a nice brown. It is one of the most common cheeses for a pizza. Chances are you’ve had a pizza that was covered with mozzarella. ![]()
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