Mozzarella: what is it, what is the composition of pickled cheese and how can it be replaced, what is the harm and benefit of the product? Mozzarella di Bufala is the best cheese in the world.

Mozzarella is considered to be the birthplace of Naples in Italy. They also prepare the most delicious pizza (according to the book "Eat, Pray, Love"). Once upon a time, this young cheese was made from the milk of an Asian (or water) buffalo.

Modern interpretations of mozzarella are based on regular cow's milk. They can be found in almost every country in the world, and each has its own unique recipes. For example, in the USA, such cheese is characterized by low humidity (less than 50%).

If mozzarella is made from quality milk, it can be included in a healthy diet menu. One ball of this soft cheese (approximately 28 grams, or 1 ounce) contains 72 kcal. In such a fairly modest portion, there are: 4.5 g of fat, 7 g of animal protein and less than 1 g of carbohydrates.

The main nutritional value of mozzarella is hidden in its vitamins and minerals. One cheese ball provides the body with niacin, riboflavin, thiamine, biotin, and vitamins B5 and B6. Since all of the listed substances can be attributed to water-soluble vitamins, they quickly penetrate into the bloodstream and start metabolic processes. Needed for the health of the organs of vision and skin, as well as for the formation of the required number of red blood cells per unit of time.

Mozzarella also contains many useful fat-soluble substances that affect the health of the musculoskeletal system, promote the absorption of calcium and protect cell membranes from oxidative stress. These are vitamins A, D, E.

In terms of micronutrients, one salad ball of this Italian cheese contains 183 mg of calcium (more than 18% of the daily recommended intake). Keep in mind that calcium is especially important for the structural integrity of bones and the protection of tooth enamel.

The same amount of mozzarella can give a person up to 13% of the daily dose of phosphorus. This microelement is valuable for human health both by itself and in conjunction with calcium.

Iodine (10 mcg per 28 g of product) is needed for healthy skin, hair and teeth. Along with selenium, it is present in quality mozzarella cheese. Selenium (4 mcg per 28 g of product), in turn, provides tremendous support to the body in the fight against inflammation and the destructive effects of oxidizing agents.

Other nutrients found in Italian cheese: amino acids, molybdenum, potassium, magnesium, iron and sodium chlorides, omega-3 and omega-6 fatty acids.

Benefit

Mozzarella is an excellent source of healthy protein, which is important for muscle function and energy production. Its use (in reasonable amounts) may protect against rheumatism caused by the accumulation of uric acid crystals in the joints.

The calcium found in mozzarella promotes weight loss and provides protection against breast cancer.

Another useful benefit of this cheese is protection against metabolic syndrome, which increases the risk of developing severe heart disease and can lead to a heart attack over time. "Cheese" vitamins B6 (1% of the daily dose) and B12 (12%) cleanse the blood of homocysteine, a by-product of amino acid metabolism, which cardiologists blame for damage to the blood arteries.

For zinc in the composition of mozzarella, there was also a warm place. This trace element is needed by our body for protein synthesis, for normal growth and development of cells, to strengthen immunity. By the way, 1 mozzarella salad ball contains 9% of the recommended average daily dose of zinc.

Experts are sure that a diet with a small inclusion of mozzarella:

• prevents the development of osteoporosis;
• strengthens bones;
• treats hypertension;
• delays the formation of cholesterol plaques;
• reduces pressure;
• prevents gout (a type of arthritis);
• promotes the speedy healing of fractures;
• strengthens the immune system;
• ensures the health of the nervous system;
• restores and preserves vision;
• resists breast cancer and colon cancer;
• reduces the manifestation of PMS;
• fights migraine;
• prevents excessive blood clotting.

calories

Mozzarella can be used as a dietary product. But you should know that the calorie content of such cheese directly depends on the fat content of the milk base. A product made from whole milk contains at least 45% fat.

Lighter varieties of mozzarella are made from a mixture of whole and skim milk. In this case, the fat content of the finished product should be in the range of 30-45%.

Mozzarella cheese has already become a "native" dish in Russia. This is one of the most famous dairy products, which is loved in all regions of our country. Even despite the rise in price of Mozzarella in recent years, the popularity of the product is not declining.

What is Mozzarella?

Cheese has a pleasant mild taste, looks very aesthetically pleasing. The product has a lot of useful properties. The shape of the cheese may vary. For example, there are pea-sized prepackaged mini balls that are sold in brine. A ball of such cheese must have an outer surface thickness of at least 1 mm. The product has a layered structure, if the ball is cut, then the serum appears. Hard smoked Mozzarella is also quite often found on store shelves.

In Italy, the product is used everywhere in a variety of dishes. For example, everyone's favorite calzone cannot be cooked without Mozzarella. Salad "Caprese" is a famous dish in Russia. In it, Mozzarella is in perfect harmony with tomatoes and herbs. It is noteworthy that the color of the salad is very similar to the colors of the national flag of Italy.

Description

The product is unsalted. The technology of its preparation has existed for more than one hundred years. The classic version of Mozzarella is prepared from black buffalo milk with the addition of a special starter prepared from the gastric juice of a young (no more than 6 months old) calf. The contents are then heated, thereby generating the coagulation process. The resulting composition is left for 9 hours. After that, the composition is heated again and mixed until a thick, dense mass is obtained. Balls or "pigtails" are formed from it. They are immediately placed in ice water, where salt is added. After that, the product is packed and sent to the trading floors.

Real Mozzarella can only be found on the Apennine Peninsula. In other parts of the world, the product is made from goat's or cow's milk with special additives. During production, the cheese acquires the density of cottage cheese. Then it is melted, which makes it very soft. In some cases, skimmed milk is used for the production of the product. Typically, this cheese is used to make pizza.

Composition

Cheese contains a huge amount of riboflavin (B2). It is a powerful antioxidant that stimulates the work of the brain and spinal cord, which is a prophylactic against dementia. Niacinth (B3) is also quite abundant in Mozzarella. It transforms fats into energy, prevents diabetes and arthritis, and normalizes the amount of bad cholesterol in the body. We should also not forget about such useful vitamins as A, E and D.

Mozzarella is highly nutritious. The calorie content of the product is 245 kcal. However, in cheese:

• protein - 19 g;
• fat - 24 g;
• carbohydrates - 0 g.

Also in the composition there are a variety of useful microelements for the body. There are Omega 3 acids that are found in fish oil, a huge amount of amino acids. In addition, Mozzarella contains a unique beneficial element, biotin (B7), which the human body cannot synthesize. Biotin optimizes metabolism, lowers sugar levels, strengthens the walls of blood vessels, as well as hair and nails.

Kinds

Types of cheese vary in size and shape:

• Teccha done in a configuration that resembles a female braid;
• perlin- cheese that looks like pea balls;
• Chilegini produced in the form of balls the size of a cherry;
• bocconcini It's a mozzarella the size of a billiard ball.

Benefit and harm

Mozzarella normalizes metabolism, strengthens bones and joints. The product is saturated with antioxidants, vitamin E also protects membrane cells from damage by free radicals.

It is well known that cheese contains a large amount of calcium. There is a lot of this element in Mozzarella. Calcium:

• helps preserve bones and teeth;
• serves as a prophylactic against oncological diseases;
• helps to strengthen the heart muscle and protects against the occurrence of myocardial infarction.

Mozzarella contains a considerable amount of phosphorus. It promotes good absorption of calcium, stimulates metabolism in the kidneys and intestines. Phosphorus is directly involved in the life of brain cells, provides connections between neurons. It is present in high concentrations in muscle tissue.

Mozzarella contains a lot of zinc, which is involved in the generation of blood cells (leukocytes). Zinc helps the work of the prostate gland, is an effective assistant in reducing excess weight. Protein compounds enable the body to produce a large amount of energy.

Potassium, which is also abundant in cheese, allows you to normalize the work of the heart and blood vessels. This element prevents the body from producing excess sodium, which also has a positive effect on overall well-being. In addition, potassium can effectively lower blood pressure, which is important if a person suffers from hypertension.

Cheese has a low calorie content, while it contains a huge amount of nutrients. If Mozzarella is consumed in reasonable amounts, it can contribute to a significant improvement in overall well-being. Also, such nutrition can be a good prevention of diseases such as:

• rheumatism;
• immunodeficiency;
• migraine;
• dementia;
• oncology;
• problems with the digestive system.

Mozzarella cheese is good as a preventative measure to avoid the concentration of uric acid in the joints. This cheese is rich in coenzyme R or biotin. The presence of such substances protects against brittle nails, helps strengthen hair. It is very useful for pregnant women to use this cheese (in reasonable quantities). Biotin also significantly reduces the percentage of glucose in the bloodstream, which is very important for people with diabetes.

However, despite all its benefits, like any product, Mozzarella can cause unwanted effects. Cheese contains a large amount of fatty compounds that can provoke blockage of blood vessels, circulatory disorders. Therefore, modern manufacturers have learned to make fat-free versions of Mozzarella. This is especially necessary for people who suffer from various ailments.

What is cheese used for and with what?

Mozzarella ripens quickly. In Italian restaurants, you can often find the inscription giornnata on the menu next to the name "Mozzarella". This means that the cheese was produced only a few hours ago (no more than a day). The product is actively used for baking in pizza, finds its application in salads.

Mozzarella is successfully combined with various snacks and dishes. Quite often the cheese is served separately along with dry white wine.

Cooking

You can also make mozzarella at home. To get about 1000 mg of the product, you need to prepare the following ingredients:

• a bucket of milk (8 liters);
• pepsin (available at any pharmacy);
• lemon acid.

The milk is warmed up. “Lemon” is added to it, a little water (half a glass). In this case, the contents of the container are constantly mixed. Pepsin diluted with water is prepared separately. After cooking, it is added to heated milk. The resulting semi-finished product is placed in a water bath and heated to a temperature of + 36C.

You need to wait until the mixture thickens. In no case should the resulting composition be mixed. You should be patient and wait until the substance becomes thick enough. After cooking, the product remains in the container and cut into 2.5 cm cubes.

Storage

Mozzarella is most often produced in the form of balls. Such cheese is often eaten with tea or coffee, added to various dishes. When buying, it is recommended to pay attention to the expiration date indicated on the package, expired cheese is better not to use. If Mozzarella is sold in a sealed bag, then such a product is suitable for making pizza or pies (this should be indicated in the product description). Brine balls, on the contrary, are forbidden to freeze or heat. If you store them at sub-zero temperatures, they burst. If such a product is heated, then its contents will curl up and will not be usable.

It is better not to buy mozzarella in large quantities "in reserve", otherwise the product will deteriorate. If the cheese is in brine, then the container must be hermetically sealed. This product is recommended to be used within 48 hours of purchase. Most often, it is packaged in a transparent wrapper, which makes it possible to visually assess the quality of the cheese. The firm version of Mozzarella can be stored a little longer.

What can replace the product?

In recent years, Mozzarella has risen in price, manufacturers have reduced supplies. You can replace the product with cheese, which is recommended to be soaked in water to remove excess salt. You can also use Adyghe cheese, it is very similar to Mozzarella. In terms of its composition, Suluguni is practically not inferior to Mozzarella, it is also made from buffalo or goat milk.

Tilsiter cheese is suitable for pizza, the characteristics of this product are also similar to Mozzarella.

In the next video, you will find the original technology for preparing Mozzarella in just half an hour.

Any product corresponds to a certain culture of its consumption. We want to talk about Mozzarella cheese. Evgeny Kusraev, head of the sales department of the Foodland Company, which is one of the largest distributors of various types of cheeses and butter in Russia, shared with us some of the subtleties of using this cheese.

There are several types of mozzarella. In Russia, now in almost any large supermarket you can see at least two varieties of this cheese: fresh Mozzarella in balls, which is sold in brine, and mature. The latter is often called by professionals “pizza cheese”, literally “pizza cheese”. It turns out, we say "pizza", we mean "mozzarella". Another popular dish where this particular cheese is used is lasagna. Fresh Mozzarella is used mainly for salads. For example, lettuce "Capreza": tomatoes, fresh mozzarella, salt and ground black pepper. Fast and tasty. Many housewives use any, as they say, cheese that comes to hand to make pizza or hot sandwiches. Most often what is in the refrigerator. But, it is Mozzarella (mature) that is ideal for making pizza, hot sandwiches, lasagna. With what?

Firstly, Mozzarella melts perfectly, does not release fat, does not “dry out” and retains its characteristic viscosity even after the dish has cooled. Remember the mouth-watering advertising pictures, where the cheese on the pizza stretches beautifully - it is Mozzarella that is used in them. Everyone knows perfectly well what happens when using ordinary cheeses: the dish is covered with a crust, which, moreover, can burn when reheated.

Secondly, Mozzarella has a very delicate milky taste, without any harsh notes. That is, it does not clog the taste of the main ingredients that were used to prepare the dish itself. For example, pepperoni sausage will retain its flavor on any pizza if we ditch Gouda or Russian cheese in favor of Mozzarella. Thus, the taste of the ingredients will only be emphasized.

By itself, this cheese is specific. He is young, i.e. ripens only a few days, unlike most cheeses, which ripen from a month to a month and a half, or, say, parmesan, which can ripen up to six months or more. Mozzarella has a characteristic fibrous structure. Mozzarella becomes soft very quickly at room temperature. Therefore, before cooking, it is better to cool it slightly, then it will be much easier to grate the cheese. Another feature of Mozzarella is that, unlike most cheeses, it is not afraid of low temperatures. If frozen Mozzarella is placed in the main section of the refrigerator, then after defrosting it will not lose its properties at all.

Mozzarella (Mozzarella) - very tasty, tender young cheese. Its homeland is considered southern Italy. Local chefs use it to make fresh herb salads, caprese appetizers and pasta. Cheese is added to casseroles, lasagna is made. Without it, the preparation of traditional Italian pizza is unthinkable.

Snow-white mozzarella has a very delicate, tender texture due to a special pork manufacturing technology. To do this, use fresh milk, which is fermented and whey is removed. The curd mass is kept in warm water until it acquires elasticity and disintegrates into fibers. The fibers are then dipped into hot water, where they roll up into characteristic balls. Usually this freshly made, perishable cheese is sold in brine.

Is it possible to cook mozzarella cheese at home recipe calorie benefits and harms of this product, what are they? Let's talk about it today:

What is mozzarella cheese valued for, what is its use to us?

The benefits of this product are due to the rich composition of useful substances - vitamins, minerals. For example, cheese is rich in choline. This substance helps to reduce bad cholesterol, enhances the protective functions of cell membranes.

There is potassium there, which is necessary for the normal functioning of the cardiovascular system. And calcium, which is also rich in mozzarella, is needed for the strength of bones, teeth, nails. Sodium normalizes water balance, prevents dehydration.

Cheese contains a lot of phosphorus, an essential element for restoring bones and muscle tissue. Vitamin A is necessary to improve vision, restore skin elasticity. Iodine is needed for the health of the whole body, and selenium reduces the risk of developing inflammatory diseases.

According to nutritionists, daily consumption of a small amount of this product reduces the risk of developing osteoporosis, normalizes blood pressure, improves visual acuity, and helps get rid of migraines.

Due to its delicate texture, mozzarella is well absorbed, so cheese is recommended for dietary and baby food (after three years). The presence of important useful elements makes the product indispensable for the diet of pregnant women, as well as lactating women.

How nutritious is mozzarella cheese, what is its calorie content?

Of course, cheese is not empty calorie water. Therefore, one should take into account the rather high calorie content of the product, which is 240-300 kcal per 100 grams.

Mozzarella cheese is dangerous for someone, is there any harm from it?

Experts believe that there are no special contraindications for its use. However, it should not be consumed if the body is intolerant to milk protein. It should not be included in the diet of people with certain neurological diseases, kidney failure.

This product will not harm everyone else, unless of course they are abused, taking into account the high calorie content. In particular, its use should be limited to people who are overweight.

For lovers of a healthy diet, I will tell you how to cook mozzarella cheese (a simple homemade cheese recipe) for ladies.

Homemade mozzarella cheese

Fans of this delicious product know that its cost is quite high. Therefore, many try to cook it themselves, at home. There is a simple cooking recipe that I want to introduce you to:

So, to prepare one kilogram of cheese, we need: 8 liters of fresh homemade cow's milk, rennet pepsin (you can buy it at a pharmacy or on the market), citric acid (10 g).

Cooking:

Warm the milk slightly, add citric acid, pour in 100 ml of cold bottled water. Stir everything constantly with a wooden spoon. Now separately mix pepsin (1/10 g) with 100 ml. cold water. Pour the resulting solution into milk, then stir continuously for about 3 minutes.

Place the resulting mass in a water bath, heat to 35 degrees.
Keep in a water bath at this temperature until a curd clot appears. Remember that now you can not mix the liquid. Take your time, wait until the clot is fully formed. Without removing it from the pan, cut it with a sharp knife into cubes (3-4 cm). Now very gently mix the liquid with the cheese pieces, making sure that the cubes do not stick together.

Wait a little more until the cheese cubes acquire the desired density. Drain the liquid through a colander lined with gauze. Leave the cheese cubes in a colander for 4 hours.

Now cut them into strips, put them in a clean pan. Pour in hot water, start vigorously kneading the cheese with a wooden spoon, forming a homogeneous, viscous mass. Tear off small pieces from it, form mozzarella balls.

Be sure to put them in cold, moderately salted water. Be sure to store homemade cheese in brine, on the shelf of the refrigerator.

delicious recipe

With this soft, tender cheese, you can cook a lot of delicious, healthy snacks: all kinds of casseroles, meat dishes, vegetables, mushrooms, pies and pasta. I want to offer you a recipe for a light vegetable appetizer from Italian cuisine. It is prepared very simply, served with dry grape wine.

Light snack "Caprese"

For cooking, we need: small, ripe, but not very soft tomatoes (the “cream” variety is ideal), mozzarella balls, fresh basil leaves. Still need olive oil, salt and ground black pepper.

Cooking:

Cut the tomatoes into slices, arrange on a large dish. Salt lightly, pepper. Place half a cheese ball on each circle, cover with a basil leaf on top. Drizzle with a little quality olive oil. Bon appetit and stay healthy!

What is mozzarella cheese, what is included in it, how it is prepared, recipes with mozzarella, how to make it at home, read on

Mozzarella cheese - cooking secrets and methods of application

Many people remember the times when there was one, maximum two types of cheese on the shelves of shops, and it was considered a great success to have time to buy at least a small piece.

Today, the variety of these products is no longer surprising, but still some questions from buyers remain.

Today we will talk about mozzarella cheese.

You will learn what it is, how and where it is produced, how it is used, what to look for when choosing, and how to cook it yourself and at home.

The article will be useful for those who have never tried this kind of cheese, and for those who have repeatedly bought it, but did not understand the meaning.

What is mozzarella cheese and how is it made?

This type of cheese originates from Italy, the Campania region.

There is a very interesting theory of its origin.

Previously, there were no refrigerators and special chambers for storing food.

Therefore, the family's milk was stored in the cellar, and the stomachs of slaughtered animals were adapted for this.

And then one day the most ordinary family forgot about buffalo milk, and when they remembered, instead of liquid, they found pieces of cheese that floated in whey.

If you follow the original recipe, it should be prepared from black buffalo milk, and eaten within two hours after preparation and preferably warm.

Recipes that have undergone some adaptation make it possible to use cow's as well as goat's milk and eat the resulting cheese after a longer time, although its shelf life is in any case much shorter than that of other similar products.

Mozzarella cheese is also called "young". This is because it does not go through the aging process, but is cooked very quickly. Calorie content is 280 kcal per 10 g of product.

How mozzarella cheese is made:

• Production takes place by fermenting milk with special enzymes.
• Their secret is kept in the strictest confidence, but let's go a little ahead and say that at home they can be replaced with ordinary citric acid.
• Then, when the cheese grain is separated, the mass is filtered from the whey and kneaded by hand. During this process, there should be a container with hot water nearby, where the “dough” is regularly dipped to make it more elastic.
• After that, pieces are pinched off from the total mass with their hands, balls of the same size are formed from them and placed in a salt brine.

Features and types of mozzarella

Despite the similar cooking method, there are a lot of types of mozzarella.

So that you, dear readers, do not get confused in the store and make the right choice, consider the main ones:

• Mozzarella di Bufala

This is the most "correct" variety. It is produced according to the classic recipe and exclusively on buffalo milk.

It is Buffalo that is used in the best restaurants in the world to prepare various dishes, other options are contemptuously rejected there.

Finding real mozzarella cheese is not so easy, so it is often made to order and delivered by plane to enable the client to enjoy the unique taste immediately after production.

Sometimes in our stores you can find cheese with “Mozzarella di Bufala” on the packaging, but if it is an original product, then its cost will simply amaze the imagination, especially considering the minimum shelf life.

• Mozzarella fior di latte

This variety is in second place after the one produced from buffalo milk, as it is made according to the most accurate original recipe, only using cheaper cow milk.

It is easier to find it, and the taste, which is not a gourmet, cannot be distinguished from the original in real life.

It is also not cheap, because it comes directly from Italy.

• mozzarella solido

This type of cheese is pressed and packed in a special thermal package. Designed for worldwide shipping.

• Mozzarella trecce and Mozzarella nodini

The cheese got its name for its original appearance.

Unlike balls of various shapes, in which cheese of this variety is usually presented to the buyer, this type looks like pigtails or braided knots.

• Mozzarella affumicata

Smoked mozzarella is most often used fresh.

It has a delicate taste and a characteristic aroma obtained during a special treatment, due to which, by the way, its shelf life is significantly increased.

• Mozzarella Galbani

This kind of cheese was created specifically for cooking, loved by all Italians and appreciated by the inhabitants of the whole world.

Mozzarella Galbani has a dense structure and lower fat content.

When heated, the cheese becomes elastic and acquires the same stretchy texture.

• Mozzarella Unagrande

This type of cheese is the domestic version of Italian cheese.

As undoubted advantages, a more affordable price, a longer shelf life can be noted.

Those who have tried real mozzarella, of course, will be able to find differences, but in principle this is the only variety that can replace the real classic version with dignity.

How to choose mozzarella cheese?

There are no clear requirements regarding the shape and size, so you can meet mozzarella in the form of balls of various sizes (from resembling a grape to the size of a child's fist), as well as braids.

Remember that cheese is made by hand, so it cannot have an absolutely even shape, and there should be a tubercle in the place where it was torn off from the total mass.

The surface of the cheese should be smooth and shiny, and when cut, some white liquid flows out of it.

Its taste is very delicate, slightly elastic, often bland, but sometimes, depending on the variety, there may be exceptions (for example, if it is smoked).

What is cooked with mozzarella?

We can say that mozzarella is one of the main products of Italian cuisine.

It is used in the preparation of pizza (primarily!), salads, and the like.

Those who are just starting to learn recipes for dishes with this type of cheese should remember that being part of the filling, it is laid simultaneously with the rest of the ingredients, and if it serves only for the top, it should be added no earlier than 5-7 minutes before the end of cooking .

Otherwise, the top will not get that characteristic viscosity, it will become dry and tasteless.

• Caprese with mozzarella

One of the recognized national dishes is caprese.

Mozzarella with tomatoes are cut into slices of the same size and laid out on a dish alternately with basil leaves.

The resulting salad imitates the flag of Italy. Caprese should be seasoned with salt and spices to taste, served with white wine.

• Pizza with mozzarella

There are a lot of pizza recipes in which you can use mozzarella, but the most popular is Margherita.

This pizza also symbolizes the colors of the national flag and was first made in honor of the Queen of Italy in 1889. This was the reason for the dramatic elevation of the dish from the status of the poor to the pride of the country.

To achieve the necessary coloring is obtained by alternating tomatoes, cheese and basil on a thinly rolled sheet of yeast dough.

• Meat with mozzarella cheese

It turns out very tasty meat cooked in the oven with this kind of cheese.

Ideally, you should use young veal, but in principle, pork, beef, and even chicken fillet will do.

The meat should be cut into portioned pieces, lightly beaten, pepper, salt and fry on both sides in a hot frying pan until golden brown on both sides.

After laying the pieces in an even layer in the form. Place tomato slices, basil (or any other fresh herbs) and cheese on top.

Cook in an oven preheated to 180 degrees for 15 minutes. Baked mozzarella will give the finished dish a unique aroma and taste, as well as make it more refined.

There are a lot of recipes and in order not to replace the original cheese with its likeness, you can cook it yourself at home, especially since it is very simple to do.

How to Cook Mozzarella - Recipes

Almost every housewife can cook almost real Italian cheese.

In just half an hour, it will turn out to cook a whole pound of the most beautiful cheese, the main thing is not to be distracted by other things.

For this you will need the following ingredients:

• milk - 4.5 l;
• water - 300 ml;
• citric acid - 1.5 teaspoons;
• a spoonful of enzyme (can be bought at a pharmacy);
• salt - teaspoon.

Cooking:

1. So, in 200 ml of cold purified water, you need to dissolve the lemon, and in the remaining 10 ml - the enzyme.
2. Pour milk into an enameled pan (you can’t use another one, because it can burn or oxidize) (it must be homemade and not pasteurized), heat up to 35 degrees.
3. Turn off the fire and, stirring constantly, slowly pour in the enzyme.
4. Close the lid and leave for five minutes.
5. Then you need to see what the contents of the pan have turned into, if it resembles a cream and particles of cottage cheese are clearly visible, then you can proceed to the next step, if not, then you need to wait a few more minutes.
6. Now you need to use a sharp knife to divide, cutting to the bottom, the mass into 6-8 identical pieces and again put the pan on a very slow fire and bring it to 41 degrees, carefully watching so that the pieces do not burn.
7. Remove from heat and stir for 5-7 minutes without stopping.
8. Strain.
9. Wrap the resulting cheese clot in gauze and dip in boiling water or put in a microwave oven and heat at maximum power for 30 seconds.
10. Now you need to form a ball, and tearing off pieces from it, place them in brine (a tablespoon of salt per liter of water or the remaining whey).
11. Keep refrigerated.

And remember - the most delicious cheese is within 2 hours after preparation.

Mozzarella cheese deserves to be constantly present in the diet of your family.

Be sure to try. You'll like it.