Description of the farm:
We went to visit a farm near Verona, in northern Italy (fattorialeso.com).
They milk their cows every morning and directly use it to make their cheese. Super fresh!
The cows are grass fed, which means they eat different kind of food throughout the year, so their milk will have a different taste and color depending on the season. The cheese will not be the same year-round too, in contrast with industrial cheese where additives are used to even out the flavor and prolong shelf life.
How much cheese we can get from a liter of milk depends on the type of cheese. Fresh cheeses that contain more water will have a higher yield compared to more aged and hard cheeses.
For example, stracchino has a 25% yield, mozzarella a 14% yield (up to 20% for industrial mozzarella where the whey is less drained, but in the end the taste will be less intense), a hard cheese like caciotta 10%
Mozzarella making process:
PH is the key to good mozzarella. Milk on average has a PH of 6.8, and to make mozzarella it must be lowered to 5.8, otherwise the mozzarella will not melt and stretch easily.
To lower the PH we can use a thermophilic culture or citric acid.
Add the thermophilic culture (or citric acid) when the milk is cold (about 8℃), mix and heat the milk to 35℃.
If you add the culture when the milk is already warm it will form lumps that will ruin the end result. We want a smooth mozzarella.
Add the rennet and leave at 35℃ for 30-40-min. to coagulate.
Rennet can be liquid, powder or paste. Natural rennet is obtained from the veal’s stomach
Cut the curd into strips and then cubes, mix for 20-30min. to make the separated bits even, to prevent them to stick to each other and to let the whey ooze out (always at 35℃). Then let it rest for 60-90min.
Transfer into a strainer and let the whey drain.
Transfer back into a large container and break the clumps again to release more whey but don’t squeeze.
Add salt (salt can be added directly in the cheese or in the water bath where the mozzarella will rest)
Add HOT water (85-90℃). Water to cheese ratio is 3:1. We want the cheese to cool down slowly. If the hot water is too little the cheese will cool down too fast, if too much it will not cool down enough.
Press and fold the cheese checking inside to achieve an even mozzarella that is stretchy, shiny and soft throughout.
Using a wooden spatula is better because the cheese does not slip off easily. Check with your hands.
Stop the process at just the right time and temperature so the mozzarella will have the right consistency.
Form the balls with the “mozzatura” technique and transfer them in cool water.
The name “mozzarella” comes from the Italian verb “mozzare” which means “to cut off”, because each ball is cut off from the rest of the cheese mass.
Caciotta:
Warm the milk to 40℃ (For a harder cheese like Grana Padano up to 45℃), add cheese starter culture, mix and and leave at 40℃ for 30-40min mixing.
The starter culture will help separate the milk’s fat from the whey.
Add rennet. It will help coagulate the milk and isolate the milk’s fat.
Mix well and leave without mixing at 40℃ for 30-40min. The milk will transform into a jelly like consistency.
Cut the curd into strips and then cubes, then mix for 20-30min. to make the separated bits even, to prevent them to stick to each other and to let the whey ooze out (always at 40℃)
They will firm up and form a thin film on the exterior.
Scoop up the curd and transfer it in the cheese baskets where the whey will drain out.
Turn each caciotta upside down at set intervals during the following days to let it dry out evenly until you reach the right consistency.
0:00 Intro. Start with 35℃ milk+starter
0:25 add rennet
0:44 slice the curd
1:50 drain the whey
2:14 transfer back and mix
2:29 mix in salt and add HOT water
2:40 press and fold the curd
4:21 form the mozzarella balls
#mozzarella #cheese #italy
28 июн 2024
