Mozzarella cheese is one of the most famous Italians in the world. The peculiarity of this cheese is to have a fresh taste and light, perfect in summer, and combined with fresh foods and vegetables of the earth.
The origin of mozzarella dates back to medieval times, in the plain of Naples, where the buffaloes that produce milk, because the means of transport very slow, arrived to sour milk, resulting in a curd that it lends itself very well to be spun.
Mozzarella takes its name at the time of docking, which occurs when the cheesemaker shearing a piece of dough from the long-spun ribbon forming a mozzarella.
Mozzarella cheese is not a thin, as many mistakenly believe consumers like all cheeses made from whole milk has a fat dry very high (55% and above), also the very delicate flavor brings to consume large quantities .
Preparation of mozzarella
Mozzarella exploits the properties of the curd of cow's milk to sour spin if done properly and immersed in water at 85-95 degrees.
The milk is fortified with milk enzymes and then curdle with calf rennet, the curd is then made to stand so that the acidity increases further.
At this point the curd is immersed in boiling water and mixed vigorously, so that they begin to "spin", that will turn into long strips very elastic: to form a mozzarella must literally rolling on themselves strips of dough spun and cut off when you reach the desired size, to finally throw in cold water, to retain the shape imposed by the cheesemaker.
For this reason, the mozzarella pie is cut: it is composed of strips of dough rolled.
