Traditionally made from water buffalo milk, most Mozzarella cheeses today are based on cow’s milk.
Mozzarella originally heralds from the southern areas of Italy from around the 13th Century. It’s named after the method of tearing and cutting (mozzata) the whey with your fingers to create balls of cheese. It is also described as a Pasta Filata cheese which is the Italian term for plastic-curd cheeses whereby the curd is placed in a hot water bath and worked until it becomes elastic.
Mozzarella is best eaten fresh and should have a sweet, nutty but slightly salty taste. It should be white and have a springy feel with a stringy and supple texture.
Shopping list
Ingredients Traditional Recipe
- Un-homogenised cow or water buffalo’s milk
- Mozzarella starter
- Rennet
- Cheese Salt
- Thermometer
- Syringes
- Cheese Cloth
- Curd Knife & Scoop
Download Mozzarella Recipe here
Ingredients Quick Recipe
- Un-homogenised cow or water buffalo’s milk
- Citric Acid
- Rennet
- Cheese Salt
- Thermometer
- Syringes
- Cheese Cloth
- Curd Knife & Scoop
Download Mozzarella Recipe here
