Mozzarella cheese is usually made from water buffalo milk. It’s the most popular kind of cheese normally eaten in the US although the cheese production originated from Italy. It has also continued to be very popular in various nooks and crannies of the Italian nation.
In the US, Mozzarella cheese is highly priced. This is because the water buffalo milk used in its production is costlier than the normal cow milk. In most cases, cheese makers have to import the buffalo milk from other countries where the buffalo animal is reared. The buffalo animal is a very rare species that is not found in many countries. The water buffalo milk is known to be very high in casein and fat. Hence, it’s always very good in producing quality Mozzarella cheese. You can’t use the milk as beverage since it’s very high in fat and casein.
In most cases, Mozzarella cheese is not allowed to age. It’s usually eaten the same day it’s made. Hence, it takes only one day to produce Mozzarella cheese. The production process is basically known as Pasta Filata. It’s all about heating the curds in water or whey until they begin to form strings and also become elastic. After that, the curds are stretched and then kneaded. This makes them to be smooth. They will then form balls and also look very fresh.
The production process of Mozzarella cheese is very simple and easy. It takes few hours in a day. All you need is to have the ingredients and equipments required. You need the following ingredients: buffalo milk, citric acid, vegetable rennet and water. You need each of these ingredients in specified quantities. The quantities depend on the amount of Mozzarella cheese you want to produce. You can easily locate a simple recipe on how to produce a specific amount of Mozzarella cheese in order to go about the process.
Again, you need to have the necessary equipments on ground. You need the following: large stock pot, long stainless knife, strainer, food thermometer and tea towels. You’ll need each of the equipments at certain intervals during the production of Mozzarella cheese.
Basically, it takes up to 12 to 20 hours to produce Mozzarella cheese. It may also take a maximum of 24 hours. In most cases, you have to allow the curds to ferment for 3 hours or more before you continue. You simply have to be patient in the process.
Once produced, Mozzarella cheese is usually eaten the same day. It can use with a variety of dishes including meats, seafood, vegetable and salads.
Monday, August 6, 2012
Saturday, August 4, 2012
Why is Bleu Cheese Blue?
Bleu cheese is an interesting cheese that has a distinct flavor, distinct texture, and distinct color. If you love bleu cheese for its flavor, have you ever wondered where its color is going to come from? There of course are all the Old Wives’ Tales as to where the blue comes from, but actually knowing can be helpful. Let’s visit the reason why bleu cheese is blue so that the facts are out there and we can explain scientifically where it comes from instead of making up those fun tales.
How Bleu Cheese is Made
Part of the way Bleu cheese is made blue is through the process of making it, so to properly understand how it works, you need to first understand how it is made. To make bleu cheese, you have to start with cheese curds which are made with warm milk, rennet which causes it to coagulate, and some sort of bacterial starter which is something like buttermilk. This will sit generally for about 24 hours until the curds that you need to have been created. Then, the curds are strained with cheesecloth and stored somewhere for about 24 hours while all moisture drains. The curds are the first step to getting the bleu cheese created.
The Amazing Penicillium
To get bleu cheese to the color that is expected of it, the curds are crumbled and they are salted. From here, they add the peniciullium. Yes, this is the same thing that is used to fight off infections in people and given in either a shot, liquid, or pill form. For bleu cheese, this is the blue-green mold that actually creates the flavor and the color that we expect with bleu cheese.
Continuing the Process
Once the penicillium is in inoculated into the cheese, it now needs to be pressed and aerated. When they press the cheese, they do it to keep it dense, but to keep it open enough that there are air pockets throughout the cheese that the mold will be able to spread about. From there, holes are poked with a stainless steel rod so that the mold gets all the age it needs. When that is completed, it is time for the blue cheese to age, where it will get the blue-green color that people expect from it. That is also what makes it taste so great and makes it really enjoyable for people that truly enjoy that sort of thing.
-Written by Viktoria Carella
How Bleu Cheese is Made
Part of the way Bleu cheese is made blue is through the process of making it, so to properly understand how it works, you need to first understand how it is made. To make bleu cheese, you have to start with cheese curds which are made with warm milk, rennet which causes it to coagulate, and some sort of bacterial starter which is something like buttermilk. This will sit generally for about 24 hours until the curds that you need to have been created. Then, the curds are strained with cheesecloth and stored somewhere for about 24 hours while all moisture drains. The curds are the first step to getting the bleu cheese created.
The Amazing Penicillium
To get bleu cheese to the color that is expected of it, the curds are crumbled and they are salted. From here, they add the peniciullium. Yes, this is the same thing that is used to fight off infections in people and given in either a shot, liquid, or pill form. For bleu cheese, this is the blue-green mold that actually creates the flavor and the color that we expect with bleu cheese.
Continuing the Process
Once the penicillium is in inoculated into the cheese, it now needs to be pressed and aerated. When they press the cheese, they do it to keep it dense, but to keep it open enough that there are air pockets throughout the cheese that the mold will be able to spread about. From there, holes are poked with a stainless steel rod so that the mold gets all the age it needs. When that is completed, it is time for the blue cheese to age, where it will get the blue-green color that people expect from it. That is also what makes it taste so great and makes it really enjoyable for people that truly enjoy that sort of thing.
-Written by Viktoria Carella
Friday, August 3, 2012
How is Mozzarella Made?
Mozzarella refers to an Italian cheese usually produced through spinning and cutting processes. The name is derived from the Italian verb, “mozzare” which means “to cut”. In the US, Mozzarella is the most popular kind of cheese widely eaten.
Basically, Mozzarella showcases in a variety of kinds. They include:
• Buffalo Mozzarella
• Mozzarella fior di latte
• Low Moisture Mozzarella and
• Smoked Mozzarella
In most cases, water buffalo milk is used in making Buffalo Mozzarella while Fresh pasteurized cow milk or raw cow milk is used in producing Mozzarella fior di latte. Low moisture Mozzarella is made from skimmed or whole milk. It is mainly used in the food service industry. Smoked Mozzarella is also made from milk but it’s usually smoked in a very unique way.
Meanwhile Mozzarella can be produced fresh. Basically, fresh Mozzarella is normally white in color although it can as well be yellow depending on the kind of animal diet used in the production process. Fresh Mozzarella is normally soft and it also has high moisture. It’s usually served on the very day it’s produced. However, it can still be kept in brine for a week or more especially when it’s to be sold in sealed packages. However, Low moisture Mozzarella can be properly refrigerated for a month when produced.
Meanwhile, several kinds of Mozzarella as discussed above can be used for various kinds of pizza. They can be served as pasta dishes. They can equally be served with fresh tomatoes.
Apart from the fresh type, Mozzarella can also be dried partly. The dried type is usually more compact and it’s mainly used in preparing oven-cooked dishes such as pizza and lasagna.
Generally, the production process of Mozzarella depends on the type needed. The Buffalo Mozzarella is usually made from Buffalo milk only. In most cases, the milk is left to ripen in order to allow the bacteria to increase. Rennet is then added to make the milk coagulate. This forms curd which will be cut into pieces after the coagulation. The curd will then be left to sit and heal. After this, it’s also cut into larger pieces. The sliced curds will then be stirred and heated in order to separate them from the whey. The whey will then be separated from the curds. A hoop is then used to place the curds where they will form a mass of solid. The PH of the curds will then lower in the process. After this, it’s then stretched and kneaded with hands. This makes the curd to be smooth and shinny. It will then form nice ball shape which can be eaten.
In all, every other type of Mozzarella undergoes almost a similar process although there are variations according to several approaches used in various countries.
Basically, Mozzarella showcases in a variety of kinds. They include:
• Buffalo Mozzarella
• Mozzarella fior di latte
• Low Moisture Mozzarella and
• Smoked Mozzarella
In most cases, water buffalo milk is used in making Buffalo Mozzarella while Fresh pasteurized cow milk or raw cow milk is used in producing Mozzarella fior di latte. Low moisture Mozzarella is made from skimmed or whole milk. It is mainly used in the food service industry. Smoked Mozzarella is also made from milk but it’s usually smoked in a very unique way.
Meanwhile Mozzarella can be produced fresh. Basically, fresh Mozzarella is normally white in color although it can as well be yellow depending on the kind of animal diet used in the production process. Fresh Mozzarella is normally soft and it also has high moisture. It’s usually served on the very day it’s produced. However, it can still be kept in brine for a week or more especially when it’s to be sold in sealed packages. However, Low moisture Mozzarella can be properly refrigerated for a month when produced.
Meanwhile, several kinds of Mozzarella as discussed above can be used for various kinds of pizza. They can be served as pasta dishes. They can equally be served with fresh tomatoes.
Apart from the fresh type, Mozzarella can also be dried partly. The dried type is usually more compact and it’s mainly used in preparing oven-cooked dishes such as pizza and lasagna.
Generally, the production process of Mozzarella depends on the type needed. The Buffalo Mozzarella is usually made from Buffalo milk only. In most cases, the milk is left to ripen in order to allow the bacteria to increase. Rennet is then added to make the milk coagulate. This forms curd which will be cut into pieces after the coagulation. The curd will then be left to sit and heal. After this, it’s also cut into larger pieces. The sliced curds will then be stirred and heated in order to separate them from the whey. The whey will then be separated from the curds. A hoop is then used to place the curds where they will form a mass of solid. The PH of the curds will then lower in the process. After this, it’s then stretched and kneaded with hands. This makes the curd to be smooth and shinny. It will then form nice ball shape which can be eaten.
In all, every other type of Mozzarella undergoes almost a similar process although there are variations according to several approaches used in various countries.
Thursday, August 2, 2012
What Is The Best Cheese To Use In Pasta Sauces?
What Is The Best Cheese To Use In Pasta Sauces?
Italian food simply isn't Italian food without some cheese added to it. Whether you're choosing to sprinkle it over the top of something that's already been prepared or you're choosing to make your very own homemade Alfredo sauce, here are some pointers to bear in mind.
When dealing with tomato based sauces, it's best to not add a lot of cheese to the sauce. It tends to override the flavor and dull the color down. A good tomato sauce starts with a wine base, fresh or stewed tomatoes, olive oil and garlic, lots of garlic. When I start tossing the ingredients through the oil and sautéing them to get the complex flavor is when I like to add some freshly grated Parmesan. I want the complexity of the wine, garlic, tomatoes and basil to come through first. But make sure to have plenty of Parmesan to sprinkle over the top of your finished pasta and sauce.
One of the simplest pasta recipes uses nothing more than spaghetti, Romano, and pepper. Basically here you boil your pasta and transfer it to a heated bowl. Make sure to not drain all the water out. Mix shredded Romano cheese and as much pepper as you like throughout. Stir till you have a creamy texture and you have a quick, tasty meal. This can also be served with chicken or tuna and broccoli to make a more filling meal. Just get those prepared to toss through at the very end of recipe.
You may be in the mood for a thick, rich and very cheesy sauce. If you are I suggest using fresh Parmesan, Romano, Provolone and Mozzarella in equal parts. In a saucepan, simmer two cups heavy whipping cream and half cup butter, stirring frequently. Add around a half cup of each of the cheeses and stir till they're melted. Serve immediately over gnocchi, your choice of pasta or risotto. Add some steamed vegetables or chicken for a well-rounded meal.
For a traditional but super creamy Alfredo sauce start with your stock ingredients. These are heavy whipping cream, butter, Parmesan, Romano or Provolone and clam sauce. Use light garlic and get these ingredients going but before you add the Parmesan or other cheeses, and some cubes of cream cheese. Salt and pepper to taste and serve over your favorite pasta.
When serving any kind of pasta or Italian food, remember Parmesan is your friend!
Italian food simply isn't Italian food without some cheese added to it. Whether you're choosing to sprinkle it over the top of something that's already been prepared or you're choosing to make your very own homemade Alfredo sauce, here are some pointers to bear in mind.
When dealing with tomato based sauces, it's best to not add a lot of cheese to the sauce. It tends to override the flavor and dull the color down. A good tomato sauce starts with a wine base, fresh or stewed tomatoes, olive oil and garlic, lots of garlic. When I start tossing the ingredients through the oil and sautéing them to get the complex flavor is when I like to add some freshly grated Parmesan. I want the complexity of the wine, garlic, tomatoes and basil to come through first. But make sure to have plenty of Parmesan to sprinkle over the top of your finished pasta and sauce.
One of the simplest pasta recipes uses nothing more than spaghetti, Romano, and pepper. Basically here you boil your pasta and transfer it to a heated bowl. Make sure to not drain all the water out. Mix shredded Romano cheese and as much pepper as you like throughout. Stir till you have a creamy texture and you have a quick, tasty meal. This can also be served with chicken or tuna and broccoli to make a more filling meal. Just get those prepared to toss through at the very end of recipe.
You may be in the mood for a thick, rich and very cheesy sauce. If you are I suggest using fresh Parmesan, Romano, Provolone and Mozzarella in equal parts. In a saucepan, simmer two cups heavy whipping cream and half cup butter, stirring frequently. Add around a half cup of each of the cheeses and stir till they're melted. Serve immediately over gnocchi, your choice of pasta or risotto. Add some steamed vegetables or chicken for a well-rounded meal.
For a traditional but super creamy Alfredo sauce start with your stock ingredients. These are heavy whipping cream, butter, Parmesan, Romano or Provolone and clam sauce. Use light garlic and get these ingredients going but before you add the Parmesan or other cheeses, and some cubes of cream cheese. Salt and pepper to taste and serve over your favorite pasta.
When serving any kind of pasta or Italian food, remember Parmesan is your friend!
Wednesday, August 1, 2012
Are There Any Cheeses I Should Avoid While Pregnant?
You and the hubby have been planning for some time and now you're excited to tell everyone the news. Or maybe the little one coming is a surprise and you're frantically scheduling doctor visits in between morning sickness, work and studying all the best things you should do now that you're pregnant. Either way, congratulations! It's sure to be a fantastic journey. I bet you've already started worrying about every little morsel you put in your mouth. You get contradicting advice from different people and it can all be confusing. Here are a few things about cheese to help make things a little clearer.
By all means it is good for you to eat right now. You and the little one growing in your womb need all the calcium and protein you can get. This is the only time in a woman's life that she can build calcium back into her bones. Choose cheese by the bricks, or get the lighter versions that come in tubs, like Cottage. Eat it for meals, or snack on it. And a bonus is it goes well with the saltines that may have become your best friend.
You may like to stay away from some of the smelly kinds simply because they can turn the stomach. That's okay, there are enough choices out there that if it doesn't appeal, don't eat it. But did you know that there are some cheeses you need to avoid entirely during this special time of your life?
The cheeses you need to stay away from right now are the ones that don't clearly state 'made from pasteurized milk.' Generally speaking this includes most of the soft cheeses. In America you can often find cheese that would normally be made from raw milk, made with pasteurized. And the only reason you would need to avoid a certain variety or style is if it comes from raw sources. The problem with raw milk is it can carry disease causing organisms, and right now you're particularly vulnerable and your growing baby is even more so.
When in the store take the time to read the label on your favorite Feta or Brie and you may be surprised to see its sources are pasteurized. If it's not clearly stated it's best to avoid this, at least for a few months. But by all means don't keep this valuable source of calcium, protein, and tastiness off the menu!
By all means it is good for you to eat right now. You and the little one growing in your womb need all the calcium and protein you can get. This is the only time in a woman's life that she can build calcium back into her bones. Choose cheese by the bricks, or get the lighter versions that come in tubs, like Cottage. Eat it for meals, or snack on it. And a bonus is it goes well with the saltines that may have become your best friend.
You may like to stay away from some of the smelly kinds simply because they can turn the stomach. That's okay, there are enough choices out there that if it doesn't appeal, don't eat it. But did you know that there are some cheeses you need to avoid entirely during this special time of your life?
The cheeses you need to stay away from right now are the ones that don't clearly state 'made from pasteurized milk.' Generally speaking this includes most of the soft cheeses. In America you can often find cheese that would normally be made from raw milk, made with pasteurized. And the only reason you would need to avoid a certain variety or style is if it comes from raw sources. The problem with raw milk is it can carry disease causing organisms, and right now you're particularly vulnerable and your growing baby is even more so.
When in the store take the time to read the label on your favorite Feta or Brie and you may be surprised to see its sources are pasteurized. If it's not clearly stated it's best to avoid this, at least for a few months. But by all means don't keep this valuable source of calcium, protein, and tastiness off the menu!
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