Mozzarella cheese
Mozzarella cheese is one of the Italian products, and enjoys the traditional specialization guarantee. It is made by way of wrapping and cutting, so it is toxic by the Italian verb mozzare meaning “cut”.
Mozzarella cheese
- Mozzarella di Bufala: (buffalo mozzarella) made from domestic water buffalo milk.
- mozzarella fior di latte: Made from fresh pasteurized or unpasteurized cow’s milk.
- Low-moisture mozzarella: Made from milk that is partially or completely skimmed.
The mozzarella cheese is mostly white, but may change color in yellow to yellow. Depending on the food given to the animal, which is semi-soft due to its high humidity, the low-moisture mozzarella can be kept refrigerated for one month, For six months, using mozzarella cheese in the pizza industry, and many types of pastas Calazania. The first type of mozzarella cheese is made from the milk of the water buffalo, which is grown in Italy and Lazio in addition to Campania. The second type, A variety of cow’s milk and not buffalo is a low cost.
Ingredients of making mozzarella cheese
- Two liters of pasteurized whole milk.
- Half a cup of white vinegar.
- Mnafah is the one who turns the milk into cheese.
How to prepare
- We heat the milk until it reaches 95 ° C.
- Then remove from the fire and add vinegar and stir well for a minute, then leave in a warm place for an hour only a quarter.
- Then add half a teaspoon of rennet to half a cup of water preferably cool and stir to dissolve the rennet and then add to the milk and stir well here you will notice the coagulation and weight of milk and then covered and put in place at a temperature (80) can be placed in the microwave.
- After an hour you will notice that the milk has been pulled out and the water has been separated.
- Then you cut the cheese into a vase for small pieces to get rid of the whey, and then you clean the pieces of cheese through a filter with very small openings.
- Then put the pieces of cheese in a gauze of cheese and attached to get rid of each serum for 5 hours with the light age, and then put the cheese, gauze wrapped for 12 hours in the refrigerator to rise acidity cheese to become mozzarella cheese.
- Then leave the cheese from the refrigerator and strain a little and leave for a quarter of an hour and then salted cheese with stirring and then pellet cheese size egg.
- Using a microwave, place the piece of cheese in the microwave for about half a minute. It will become elastic. Then knead the hand with gloves. Tuck and squeeze it. If it comes out, hold it for another half a minute in the microwave. Then, dip in very cold water, put in the refrigerator, wrap in plastic and be ready for humans.