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mozzarella cheesemaking
Mozzarella can be made with either cow's milk or buffalo milk. However, this does have a significant influence on both the taste and texture. Cow's milk mozzarella is mild, milky flavoured and has an elastic texture. Buffalo milk mozzarella tends to be of a heavier consistency, has a strong lactic flavour and is not as firm. Regardless, true mozzarella cheese is made from water buffalo milk and its flavour is highly prized.
The fundamental process for making mozzarella involves heating the curds in water or whey until they form strings (hence the term 'string cheese') and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.
The conventional method of preparation for both variants involves the milk being drawn, moulded and smoked. However, where cow's milk mozzarella is left to float on brine the production of buffalo milk mozzarella incorporates additional processes.
Buffalo milk mozzarella involves the milk being curdled and drained to get rid of the whey. The curd is then ground in order to reduce it to a crumbly texture before being collected, transferred to a mould and placed into hot water. It is then stirred until it gets its tough. This is then kneaded like dough, after which strands are pulled out and cut to make an individual mozzarella. These pieces are first soaked in cold water and then left to float on brine enabling them to absorb salt. The end product should be elastic and tight on the surface.
Mozzarella cheese is not aged like most cheese and is best eaten fresh within hours of its making.
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