How is mozzarella made?

A freshly made mozzarella is eaten at room temperature and doesn’t require any seasoning. Do you want to know all the curiosities about how mozzarella is made? Follow me in this article and find out everything about this cheese!

Mozzarella, the most consumed fresh cheese in Italy, is a typical Italian product loved by young and old, known all over the world for its exquisiteness. It is a fresh stretched curd cheese. This means that it is prepared through a special process that makes its texture tender and stringy. Its characteristic is that it has a delicate flavor: a beloved food in Italian and international cuisine.

It has a fascinating history, its name refers to the verb "mozzare", which is the cut that the dairy artisan makes by cutting the spun curd pasta by hand to form mozzarella. It has ancient origins: some say that this cheese could date back to the time of the Roman Empire. It is thought that the Romans began making a primitive form of mozzarella cheese using cow's milk.

Others believe it was invented by monks of the monastery of San Lorenzo, in Capua, southern Italy during the 12th century. In 1570, this cheese was mentioned for the first time in the cooking manual of Bartolomeo Scappi, the cook of the papal court. This delicacy quickly spread to the surrounding region, thanks to its unique qualities. Today, mozzarella is produced throughout the country, but in southern regions such as Campania, Puglia and Calabria, you will find the excellence of "Made in Italy" cuisine.

 Interesting facts about mozzarella

This cheese is a key ingredient in many Italian recipes. Some examples include "mozzarella in carrozza," a fried dish with mozzarella between two slices of bread; the famous "caprese salad", consisting of mozzarella, tomatoes and basil; pizza, in which mozzarella is the undisputed star; and the "supplì", tasty breaded and fried rice balls stuffed with mozzarella typical of Rome. These are just a few examples of how mozzarella enriches Italian cuisine. The versatility of mozzarella has also created unusual combinations that have been very successful. Try it with fruit, especially with grapefruit and strawberries, or with anchovies and raw prawns.

Mozzarella is featured in several films, which have celebrated this Italian culinary excellence. In "Mozzarella Stories (2011)" the screenplay makes mozzarella the real protagonist of the comedy. In a scene from the film "Bicycle Thieves (1948)", the protagonist and his son eat a stringy mozzarella in a carriage. In the film "Benvenuti al Sud (2010)", the Zizzona of Battipaglia is exalted which, during its appearance on the big screen, increased its sales. These films helped spread the love for mozzarella around the world. In the field of fashion, mozzarella di Bufala Campana PDO was chosen as a symbol of Italian excellence for the fashion show of an important brand and also appeared as a course in the menu proposed to the guests of the evening.

Internationally renowned chefs, such as Gordon Ramsay, have made mozzarella known around the world thanks to their passion for Italian cuisine. Their gourmet creations and appearances on television shows have made this cheese a globally famous ingredient. In fact, there is no shortage of foreign imitations. In China, you can find "Fresh Buffalo Mozzarella", in Japan "Mumu Mozzarella" with the DOC Tokyo brand, in Hungary "Mozzarella Italia" and in Thailand "Mozzarella di Murrah".

There are several types of mozzarella in Italy, each with its own distinctive characteristics. Here are some of the main ones:

Mozzarella di Gioia del Colle DOP: stretched curd mozzarella produced in the city of Gioia del Colle, in Puglia. It is recognized as a Protected Designation of Origin (PDO) product and is produced using cow's milk. The transformation process follows the traditional whey-graft technique, with coagulation obtained by the addition of calf rennet. Its flavor is sweeter and more delicate.

Traditional Mozzarella TSG (Traditional Specialty Guaranteed): this is the traditional mozzarella, made from cow's milk, produced in different Italian regions. In its production, milk coagulation can be achieved through several methods, including the addition of animal rennet or vegetable rennet. It also follows strict quality standards and is highly regarded for its freshness and softness.

Ingredients

1 liter of milk (preferably not ultra-pasteurized)

2.5 ml rennet (vegetable or animal)

5 g salt

250 ml water

Procedure

Heat the milk to 32-35°C in a large saucepan. Add the rennet and let it sit for 30-40 minutes until you have a solid curd. Cut the curd into pieces like walnuts and let it sit for 2-3 hours. Heat the curd and whey to 54-57°C, stirring constantly until the curd becomes stringy. Shape the mozzarella into balls or other desired shapes. Add salt to the mozzarella and let it cool in cold water. Store the mozzarella in its liquid or in an airtight container in the fridge for 2-3 days.

As for storage, homemade mozzarella can be eaten fresh in the first few days. To regenerate it before consumption, soak it in warm water to soften it slightly. Keep in mind that mozzarella does not store well in the freezer.

Finally, for vegetarians, vegetable rennet or citric acid can be used for the preparation of mozzarella at home. For vegans, there are vegan variants of mozzarella that use plant-based ingredients and do not contain milk or animal rennet such as: cashew, almond, soy or coconut milk.