Mozzarella refers to fresh soft cheeses quickly maturing. Its production is somewhat similar to the production of feta, brynza and other pickle varieties, but this is a completely different product. For the correct mozzarella, only the freshest buffalo milk is used, which is transferred to the dairies no later than 12 hours after milking. It is thicker and fatter than cow's, so cheese is made from it with a bright, rich and slightly salty taste. First, the rennet enzyme is added to the milk, then the ferment is -90 ° C and mixed until the mixture turns into an elastic mass. After that, cut the pieces and manually mold the cheese of different shapes - balls and pigtails. If you want to buy such mozzarella, look for the inscription "Mozzarella di Bufala" (mozzarella from buffalo milk) on the package. However, some of our mistresses are still confused in varieties of fashionable cheese and, unlike Italian women, do not know how to choose a quality product in the store: instead of gentle juicy mozzarella acquire an unrestricted product, like cotton wool. On how to understand the cheese intricacies, we'll talk. Specifications for mozzarella cheese - read and store.
Store in brine
Whichever mozzarella you choose, see if its expiration date has expired. This cheese is not stored for long, so shops do not always have time to sell it. If mozzarella turns out to be stale, it will be yellowish, will get the smell of sour milk and start to taste bitter. Another sign of good preservation of this product is the integrity of its packaging and the presence of a pickle in a package or a box. In stale mozzarella, a yellowish smell, the smell of stale milk and a bitter taste on the outside, with a slightly noticeable tubercle in the place where the head was torn off from the total mass. When you cut a ball, a little white liquid should flow out of it. Alas, not all mozzarella sold on our shelves is of such quality. Often found cheese with bitterness, hard, excessively dense or dry. Practice shows that real mozzarella is done only in its homeland, in Italy. Numerous domestic producers, as well as manufacturers of cheese from the near abroad, offer cheaper, but less quality products. This is not mozzarella, - say the Italian chefs who tried the local product. The taste and texture of cheese is very different from Italian. Most likely, the reason lies in another leaven and the low quality of cow's milk. However, you have the right to arrange a tasting, compare domestic and European products and choose the one that you like.
If it flows out, mozzarella will very quickly wither and deteriorate. By the way, after opening the bag, do not pour the serum, and pour it, along with the balls not eaten in the jar and try to use them in the next couple of days. Keep the product better in the warmest part of the refrigerator. But the freezer mozzarella does not tolerate - after defrosting you will get an inarticulate curd mass, and not juicy cheese balls.