Mozzarella, mozzarella (it. Mozzarella) – young cheese of Italian origin, originally from the Campania region. Classic mozzarella (Mozzarella di bufala campana) is made from the milk of black buffaloes, but cow’s milk mozzarella is almost always on sale. This cheese is sold in the form of white balls soaked in brine, as it does not last long. Also, mozzarella can be hard, like regular cheese, this is used for hot dishes. Smoked mozzarella (Mozzarella affumicata) is also produced.
The production of cheese begins with the fact that milk is fermented with a thermophilic lactic acid culture and coagulated with rennet (sometimes with the addition of calcium chloride and lipase; also with the accelerated method, it is allowed to use a solution of citric acid instead of lactic acid cultures). Then the curd is heated, the whey is separated, mixed until a homogeneous elastic cheese mass is obtained, which is kneaded by hand like a hard dough, heated several times by placing it in hot water for easier manipulation, and then cut into pieces, forming cheese of various shapes (balls, pigtails) and placed in a cold saturated solution of sodium chloride. This mass is called mozzatura (trimmings) – hence the name of the cheese. The remaining whey after this process can be used to make ricotta.