2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
On the shelves of shops not so long ago a new product appeared, which immediately appealed to many - mozzarella. What is this delicacy, and what is the use of it? Let's find out.
Mozzarella is a young tender cheese. For the first time to feel the taste of this wonderful product is best in its historical homeland - in the Italian region of Campania. For Italians, mozzarella is a national pride, along with Venice and the Colosseum. Once in this country, be sure to try giornata - the most delicious one-day mozzarella variety. You will not be able to enjoy its taste anywhere except Italy.
So, mozzarella: what is it and where does this product come from, it became clear. Now let's find out the features of making cheese.
The classic mozzarella recipe calls for black buffalo milk, but cow milk is increasingly being used for its production. For the preparation of mozzarella, only selected milk is taken, fermented with a special milk culture. Due to the rennet, milk coagulation occurs. Then, after heating, whey is separated, the workpiece is mixed until an elastic cheese mass is obtained, heating several more times. At the last stage, pieces are cut off from the resulting mass and formedballs or pigtails of various sizes and immerse them in a cold concentrated saline solution.
The aroma of homemade milk, delicate creamy taste, elastic texture - all this is mozzarella. Few people know that it is also a very useful product.
Popular Italian cheese is rich in vitamins A, B, E, D, K, and also contains a significant amount of calcium, potassium, sodium, magnesium, phosphorus, iron, copper, zinc, selenium. This cheese is quite easy to digest and suitable for dietary nutrition, it is recommended for pregnant and lactating women.
Mozzarella cheese is an integral part of many Italian dishes. It's hard to imagine a classic Italian pizza without it. Cheese serves as an important component for dishes such as tagliatelle, mushroom fituccini, casserole, lasagna, and various salads. Caprese is a classic appetizer using mozzarella: circles of ripe tomatoes, alternately shifted with cheese slices, are poured with olive oil and sprinkled with basil. It's really delicious.
For those who want to try making mozzarella at home, here is a simple recipe.
Mozzarella homemade will be made from the following ingredients:
- a quarter teaspoon of pepsin (rennet);
- two tablespoons of lemon juice;
- two liters of high-fat milk;
- two teaspoons of s alt;
- two tablespoons of water.
You will need to dilute the rennet with half a glass of water, squeeze the required amount of juice from the lemon. Heat milk totemperature not higher than 70 ºС, add ingredients to it. Serum separation will begin immediately. The composition does not need to be brought to a boil. The resulting whey should be drained and the resulting mass should be squeezed out.
Separately in a saucepan, bring a small amount of water to a temperature of 90 ºС and turn off the fire. Dip the cheese in well-s alted water for a few minutes, this will give it softness and elasticity. Then you need to stretch and knead the cheese, periodically lowering it into this water. After that, it is necessary to form balls of the desired size from the plastic mass. Store the finished product in the refrigerator in a container with whey.
Gourmet cheese "Mozzarella" will take its rightful place on your table. There is no doubt that this is not only appetizing, but also a very unusual product.
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