Nowadays, a variety of "food control" is the most huge "cheese control", seemingly pulling and pulling greasy and crooked cheese has been favored by many people, that kind of mellow, that feeling of drawing, that kind of incense spraying experience is every "cheese control" inner carnival, even if the weight will soar, I can not quit the cheese.
As a big flower that is also "cheese control", today I will talk to you about a cheese that you often eat but may not know the true face of Lushan. In the video shared by Dahua in the past, there will often be a cheese that looks white and fat, cut down like a steamed bun, everyone enthusiastically leaves a message below, all think it is a steamed bun, but in fact, it is really a cheese, or the cheese we eat most often, below we will fully understand this cheese you must have heard of - mozzarella.
Mozzarella
Mozzarella cheese, aliases: Mazurlera, Mossorila, Mozarella, Mozrera, etc., is a mild cheese produced in Campania and Naples in southern Italy. This type of cheese is made by repeated pulling and then cutting and shaping. Mozzare means "cut off" in Italian, and the name mozzarella mozzarella comes from this.
Mozzarella cheese comes in two forms, one is made with water milk and the other is made from regular milk. Mozzarella cheese made of buffalo milk has a more delicate texture, usually appears in dishes as a fresh form, and its nutrition and flavor are much better than that of mozzarella cheese made of ordinary milk.
Mozzarella cheese made with "buffalo milk"
This is also what we are introducing today, that is, the cheese that you see in the video like a steamed bun.
Fine mozzarella cheese is made with water milk and is usually made fresh mozzarella cheese for people to enjoy. It also has two names, one is because it is made of buffalo milk, so it is called "buffalo cheese". The other is known as the "Flower of Cheese" due to its superior texture and quality.
Morphology and preservation
Authentic buffalo cheese products are very white in color, the shape is spherical, many people call it a big snowball or a small snowball, there is a very thin layer of bright shell, immature texture is very soft, very elastic, easy to slice, ripening period of about 1 to 3 days, after maturity, it becomes quite soft, flavor enhanced, but then quickly deteriorated, shelf life of no more than 1 week, usually stored in a sealed bag, preserved in whey.
palate
Authentic buffalo cheese has an elasticity and flavor that ordinary milk products cannot match, the texture is softer, and the mellow smell of the entrance is bursting.
Production process
The production process of mozzarella cheese is very complicated, and one of the processes is a very test of "hand strength" and "endurance" - hot stretching. During the production process, hot water of about 80 degrees Celsius is used to blanch the mozzarella cheese in hot water. The craftsmen who make mozzarella must have the belief that they are not afraid of hot, and the blanched mozzarella cheese is repeatedly pulled and plasticized in hot water to activate the elasticity of the cheese.
Buffalo milk
Why is mozzarella cheese made from buffalo milk more precious and of high quality than that made of ordinary milk? We must have a certain understanding of buffalo milk.
Buffalo milk, as the name suggests, is the milk produced by buffalo, which is different from the milk produced by the well-known milk cow. Buffalo milk yield is low and has a high nutritional value. According to the relevant national scientific research departments, the nutritional value of 1 kg of buffalo milk is equivalent to 1.85 kg of black and white flower milk, which can be called the best in milk.
Directions
The best flavor period of mozzarella cheese made from buffalo milk is his "fresh ripening time", which we also introduced earlier is very short, so it should be cherished more. Usually sliced with tomato slices and chopped vanilla, with red wine as an appetizer, this is the most authentic mozzarella cheese can be eaten, in Italian restaurants is also the most common appetizer, of course, can also be used as a dessert ingredient.
Mozzarella cheese made with "regular milk"
Our more common mozzarella cheese is made from ordinary milk, with a yellowish color and about 50% cream. Fresh mozzarella cheese is pressed to make low-moisture mozzarella cheese, usually in broken strips.
At this point, you should know where you've seen it, and that's a pizza that can pull out very long silk, and today's major pizzerias and pizza-making cheeses for pizza are mozzarella cheese made of ordinary milk. But it is very peculiar that the best mozzarella cheese in the world is currently produced in Australia rather than Italy. You must see these two brands of mozzarella cheeses frequently: MG and Anchor.
After reading the mozzarella cheese introduced by Dahua today, do you want to taste the elasticity and taste of the fresh buffalo cheese?