Today's Cheese : The Ultimate CHESE : Mozzarella
Mozzarella comes from Southern Italy, although it is enjoyed worldwide. Traditionally they are made out of buffalo's milk, but the ones you normally found on the store is made out of cow's milk. The texture is fresh, soft, smooth-textured the flavor is creamy and mild, and the texture pulls apart like string cheese. 💥👅👅👅
Process :
After the curd heals, it is further cut into 1–1.5 cm (0.4–0.6 in) pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass.
The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the mozzarella di bufala campana trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.
Size :
Fresh mozzarella balls are made in multiple sizes for various uses; often the name refers to the size. Sizes smaller than the typical fist-sized ball include ovolini, which are about the size of a hen's egg, and may be used whole as part of a composed salad or sliced for topping a small sandwich.
Common Uses for Mozzarella
Mozzarella is such a diverse cheese that it can be used within so many different recipes. For example:
- Arancini
- Creamy sauces
- Pizza
- Lasagnas & pastas
- Frittatas
- With potatoes
- Battered and fried (mozzarella sticks)
- Stuffed into chicken
- Over a salad
- Bruschetta and more…
| Nutritional value per 100 g (3.5 oz) | |||
|---|---|---|---|
| Energy | 300 kcal (1,300 kJ) | ||
2.2 g | |||
| Sugars | 1 g | ||
22.4 g | |||
| Saturated | 13.2 g | ||
| Monounsaturated | 6.6 g | ||
22.2 g | |||
| |||
| Other constituents | Quantity | ||
| Water | 50 g | ||
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