Home mozzarella: product features, recipe, preparation tips

The desire to use only high -quality and natural products stimulates people to make cheeses at home. After reading the article, you will learn how to cook Mozarella at home.

Content

Among the variety of varieties of Mozarella cheese, it has the most soft elastic structure. The recipe for this product came to us from Italy. In the initial recipe for cooking, it is customary to use buffalo milk, which adds cheese more fatty and salty. In Russia, Mozarella is traditionally prepared from cow's milk.

Mozarella perfectly complements dishes such as pizza, climbing or casserole. Such a product is not cheap and tends to deteriorate quickly. Therefore, if you need Mozarella as an ingredient for one of the holiday dishes, then the best solution will be the preparation of exquisite cheese at home.

Home mozzarella: features, advice on cooking

Mozarella has a brackish creamy taste. From other cheeses, it is primarily distinguished by the original form. According to the cooking technology, this type of cheese slides into balls, which are stored in brine or serum.

Important: only fresh milk is required for the preparation of mozzarella.

The shelf life of this product is very small, so the cheese is purchased or prepared immediately before use.

Depending on the size of Mozarrele, they are divided into several secondary names. The small granular form in its whiteness resembles pearls, and was called “Perlin”. Cheese balls the size of cherries are called "Chiledzhini." Large pieces, the size of a tennis ball or more, are called "Bokconchini".

Smoked mozzarella, unlike the classic, has a longer shelf life. Such a variety is most often sold in the form of pigtails and is an excellent independent snack.

Before starting to cook home mozzarella, get acquainted with the main features of this product.

Storage of cheese at room temperature affects its density. It is more convenient and easier to cut mozzarella from the refrigerator.
The low temperature does not worsen the beneficial properties of this product.
Homemade mozzarella melts perfectly under the influence of high temperatures and, unlike ordinary types of cheeses, does not tumble when cooling.
The neutral taste of Mozarella perfectly complements many different dishes and does not interrupt the taste of other products.
The taste of home mozzarella directly depends on the quality of the water used, the freshness and fat content of the dairy product. In extreme cases, whole milk can be replaced with dry. The use of chlorinated water during cooking is absolutely inappropriate.
The low calorie content of Mozarella makes it an ideal product for dietary nutrition. The use of mozzarella by children and pregnant women provides the necessary norm of calcium and other beneficial substances.

Mozarella at home: recipe

The correct sequence of actions and observance of the temperature regime will help to get the perfect product.

In addition to the main products, it is necessary to prepare kitchen inventory. In the process of cooking you will need:

A deep bowl or a pan for heating milk.
Gauze, a colander and a noise to eliminate excess fluid.
Food thermometer.
Bank with water or other device that plays the role of cargo.

To extend the shelf life home mozzarella, it is advisable to sterilize all the dishes.

List of ingredients:

25 Sychuzhny tablets
4 l of cow's milk
300 ml of filtered water
20 g of citric acid
1-2 tbsp. l. olive oil
salt and spices to taste

Phased technique of preparing home mozzarella:

Pour 50 ml of drinking water into a deep bowl and add the rational enzyme.
Separately connect 250 ml of water and citric acid, mix until completely dissolved.
We pour the dairy product into a pan and heat it over low heat. The heating temperature is controlled using a thermometer. For uniform heating, it is best to use a water bath.
Upon reaching the 30 ° C mark, add citric acid and stir constantly.
When heated at 38 ° C, the senile component is added.
Mix and bring to a temperature of 40 ° C.
Remove the pan from the heat, cover with a lid and leave for 10-15 minutes at rest. During this time, cottage cheese mass should become thicker. The serum will have a yellowish tint.
Using a slotted spoon, transfer cottage cheese into a colander. In this case, it is more convenient to use a colander with large holes, not mesh. All excess moisture should drain. Walk on the surface with light pressing of your hands.
Divide cottage cheese into small uniform portions.
Put a bowl of water on the fire and, not bringing to a boil, stop at a comfortable temperature for your hands. Superior a little.
In small portions, lower (do not throw) cottage cheese into the water.
As soon as the cottage cheese acquires a soft volumetric structure, with the help of a noise, squeeze the required amount and begin to knead with our hands.
To form a smooth cheese texture, stretch and open a cheese product several times. If the cheese mass does not stretch, but falls apart, then the cooking technology is broken.
Gradually we come to a spherical form. The warm -up process takes about 15 minutes.
If the cheese becomes hard, then it can be placed for a while in hot water.

Cooking time takes more than an hour. Of the 4 liters of milk, 300-400 g of high-quality cheese is obtained. Homemade mozzarella Ready for use immediately after cooking. It is enough to add it and pour it with olive oil.

For storage, Mozarella balls must be placed in a cold brine, which is prepared from serum and salt. As it is in the brine, the cheese will acquire an even more brackish taste. The permissible shelf life is 2-3 days. Before serving the cheese from it, it is necessary to remove excess fluid.

Slices home mozzarella You can alternate with tomato slices. When adding a basil and olive oil, we get a salad of Capureze. The taste of Mozarrell cheese perfectly complements sauces with a lot of spices.

Cooking mozarella at home pleasantly surprise you with the final result. Homemade mozzarella much tastier than store. Experiment and enjoy a quality product.