It’s that time of the year where we seek comfort in foods that warm our souls. Time for some melt-in-your-mouth mozzarella to go with your soup and bread preparations.
Fresh mozzarella is a silky, soft, mild curd cheese that came from Italy. By tradition, prepared from the milk of water buffalo, the delicate, milky cheese is greatly prized. Fresh mozzarella is believed to be categorized among the healthier cheeses, owing to its low fat and sodium content. Water buffalo's milk mozzarella has better nutritional benefits than cow's milk mozzarella, with higher calcium, iron, and protein levels, and lower in cholesterol.
Mozzarella is a fresh, semisoft cheese. It isn’t matured like several other kinds of cheese. Instead, it is consumed right away after it is made. For fresh mozzarella, the earliest source of milk is the Italian Mediterranean buffalo breed, which is considered to have been brought to Italy in Roman times or later in the course of Barbarian attacks of Italy. If you are looking to buy authentic fresh mozzarella, check for the label "mozzarella di bufala." It should be consumed at room temperature to relish its subtle and farm-fresh flavor thoroughly.
How Is Fresh Mozzarella Made?
Mozzarella cheese is not matured like various other cheeses and is recommended to have it within hours of its making. The method of preparing mozzarella is known as pasta filata. The milk is nurtured with a whey starter comprising thermophilic bacteria and then supplemented with rennet in order to form the curds. The curds are warmed in water or whey until they form strings and has elasticity in texture. The curds are expanded, pressed until smooth, and then moulded into round balls to prepare fresh mozzarella cheese.
Kinds of Mozzarella
Distinct animal milk can be incorporated to prepare fresh mozzarella. Water buffalo's milk is high in fat and casein, making it hard to digest in its raw form. In Italy, if you are looking for cow's milk mozzarella, ask for mozzarella fior di latte, which can be formed with pasteurized or unpasteurized cow's milk. Sheep's milk mozzarella can be obtained in a few parts of Italy, comprising Abruzzo, Sardinia, and Lazio. Some minor producers prepare goat's milk mozzarella.
Uses of Mozzarella
Everyone is familiar with shredded mozzarella topped on pizza and baked Italian dishes. Likewise, fresh mozzarella can be used in the same manner.
It can be used in an array of fresh and cooked recipes.
It can be incorporated into salads, such as Caprese salad, sandwiches, and panini, or even a topping for bruschetta and crostini.
It can be relished simply with a drop of olive oil, or perhaps as a supplement to melon or tomato.
Fresh mozzarella adds a delightfully creamy and melty element to stuffing for meat and meatballs, chicken, and even vegetarian dishes.
If you obtain or prepare fresh mozzarella, keep it soaked in liquid till you are ready to consume it. Store-bought mozzarella generally has some liquid. Keep this cheese refrigerated. Due to its high moisture content, it does not stay fresh as long as harder cheeses. Low-moisture mozzarella will remain edible for longer. The mozzarella should be consumed immediately after it is opened, most preferably within one day. Owing to its delicate features, freezing is not useful for fresh mozzarella.
Courtesy: Spruceeats, thecheesemaker