Mozzarella - a young Italian cheese that is appreciated worldwide.He was born in the region of Campania, quickly gained popularity among many cooks.Classical mozzarella made from buffalo milk black.Cheese sold as pellets soaked in brine.This product is used to prepare a variety of dishes.If you do not want to buy a mozzarella in a store, you perfect recipe for a home of this type of cheese.
Mozzarella What is this?
mozzarella first mentioned in 1570 in one of the cookbooks.Classical mozzarella is a young and fresh cheese made by special technology from the milk of black buffalo.Milk cheese should be sufficiently fresh (not later than 12 hours after the milking and the content in special containers).When the raw materials will be curtailed to him rennet is added and the resulting mixture is heated to 90 degrees.
curd kneaded his hands, using a wooden spatula.To obtain a uniform plastic mass and, separated from the mixture of small pieces of cheese, and molded.Interestingly, many chefs in the pre
The shape resembles mozzarella round balls of different sizes - small ("bocconcini"), small ("chiledzhini") and very small («Pearl").You can find mozzarella and a pigtail, which is called "trechchya."
syranemnogo deflating taste, but very gentle.The consistency he's pretty resilient.We all should be fine mozzarella smooth and shiny skin.The internal structure of layered cheese has a sour taste.When you cut cheese out of it spilled a little white liquid (do not worry - this is evidence of its freshness).Tasters and chefs find the most delicious mozzarella a day, but try it in Russian (if you do not cook it yourself), alas, did not happen.
Naturalnayamotsarella can not be stored for a long time, so it is placed in a special brine.This cheese is not like anything, it is rich in protein and calcium, but it will give dishes a unique taste.Italians are especially appreciated in the mozzarella pizza, salads, pasta, casseroles and meat dishes.
Mozzarella cheese: recipes at home
Tender mozzarella at home
- Milk - 5 l
- Water - 200 ml
- Citric acid - 2 hours.l.
- Salt - to taste
- Dilute with cold boiled water (150 ml), citric acid.The remaining 50 ml of water was rennet (required amount of enzyme which must be diluted in water to be written in the instructions).
- In a deep pan pour the milk, gradually pour in the lemon milk solution, stirring constantly.Place the pot on the stove and heat the milk to 38 degrees (maximum).
- pour into warm milk enzyme and mix everything carefully.
- Stir the mixture for about 2 - 3 minutes, then turn off the heat under the pan.
- Cover the pan with a lid and wait for half an hour.During this time the milk should clot, forming a clot.
- Ready clot remove from the pan and shake off the excess liquid.
- liquid remaining in the water, heat up to 90 degrees.Part of the serum (about 1 tablespoon). Mould and salt to taste.This will keep you gotovuyumotsarellu.
- in serum lower cheese, wear gloves, and after 20 seconds, remove the clot back.Stretch and remember cheese.Then place it in a serum remember and drag.Repeat the procedure until, until the mixture is smooth, stretchy and soft.
- Gotovuyumotsarellu balls can be formed and stored in the brine in the refrigerator for several days.
- as needed, from her cook a variety of dishes, or serve as an appetizer.
simple recipe mozzarella at home
- Milk - 2 liters
- Kefir - 2 tbsp.
- Vinegar 25% - 2 tbsp
- Salt - to taste
- Pour the milk into a pan, put it on the fire and heat it (but do not boil).
- milk Remove from heat, add salt and yogurt.
- Mix weight wooden spoon until smooth.
- Add the vinegar and leave for half an hour.During this time the milk should curdle.If not, then you have used enough fat milk or unnatural.In this case, put the pan with the mixture on the stove and bring to a boil (cottage cheese should begin to separate from the whey).
- Take a new pot, a colander and set top lay a cheesecloth, folded in several layers (can use the waffle towel).
- Curd fold in a colander and let the whey drain out.A lot of good press right in gauze.
- When whey is drained completely, wrap the cheese in cheesecloth and store in the refrigerator directly to the pan and colander.
- the morning, expand the mozzarella, to shift into a separate container and fill with serum.
- Remove cheese another day in the refrigerator.
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What to cook with mozzarella?
salad with salmon and mozzarella
- Mozzarella - 150 g
- Cherry tomatoes - 10 pcs.
- salted salmon - 100 g
- Onions - 1 pc.
- Smetana - Refills
- Greens - to taste
- Salt - to taste
- Tomatoes cut into quarters, the salmon into small cubes or strips.
- arbitrary slice cheese slices, green chop.
- Onions cut into half rings.
- Mix all the ingredients in a salad bowl, season with salt and season with sour cream.
- salad turns light and unusual tastes.
Baked pasta and mozzarella
- Spiral pasta - 500 grams
- onions 1 piece.
- Bulgarian red pepper - 2 pcs.
- Zucchini - 1 pc.
- Stuffing - 500 g
- Mozzarella - 300 g
- olive oil - 3 tbsp
- oregano and salt - to taste
- oil or fat
- Macaroni boil in salted water until soft.
- Vegetables clean.Onions, peppers and zucchini cut into cubes.
- In a frying pan with high sides, heat the olive oil and brown the beef, add the vegetables.Add a little water, spices and salt.Beef stew with vegetables until tender.
- Heat the oven to 200 degrees.
- Macaroni Mix with minced meat and vegetables.
- baking dish grease or vegetable oil.
- mozzarella slice.
- Put pasta with meat in the form of, top with cheese.
- dish Bake 20 - 30 minutes.
- casserole Serve hot as a main dish.
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Mozzarella - a traditional Italian cheese, which has incredible taste and fabulous flavor.You can easily cook this product at home, with a little effort and having acquired the necessary ingredients.With mozzarella can cook anything, from light salads, casseroles to complex.