How Buffalo Mozzarella is Made
Mozzarella di Bufala Campana is a DOP mozzarella made from water buffalo's milk, delicious and healthy, still produced with traditional techniques.
Mozzarella di Bufala Campana is a DOP mozzarela made from water buffalo's milk, and in particular with the milk of the Mediterranean Italian buffalo.
It is traditionally made in the provinces of Caserta and Salerno. Mozzarella di Bufala is delicious and healthy, in fact although it contais ore fat than traditional cow's milk, buffalo milk is rich in important compouns like protein, calcium, iron, phosphorous, vitamin. It contains less cholesterol which makes it a very good alternative for those worried for their cardiovascular health. If you want to know more details about the buffalo milk benfits, you can read our focus.
And now let's see how buffalo mozzarela is made.
History of Buffalo Mozzarella
- After milk has been collected from selected farms, it is delivered to the dairy within 12 hours and filtered.
- Coagulation: the rennet is added to the milk when this has a temperature between 93°F and 100°F, turning it into curds (solids) and whey (liquid).
- The curd is broken and then left to acidify under its own whey for 3-4 hours. Next, it is immersed in hot water until it becomes elastic.
- Artisanal Buffalo mozzarella from Campania is made by two persons, one holds the curd mass, and the other chops and shapes by hands the mozzarella balls.
- The balls are left to soak in salt water, then are returned to their whey.
- Now Buffalo mozzarella can be used in many mouth-watering recipes.