Mozzarella is a typical product from southern Italy, traditionally produced with buffalo milk. Today the traditional "Mozzarella di Bufala" represents a very small part of the Mozzarella market which is dominated by cheese made with cow's milk. Today there are two main varieties of Mozzarella: Soft Cheese Mozzarella used for salads and Mozzarella Pizza Cheese used on top of pizzas. There are some minor differences between the two varieties, and this recipe describes the Soft Cheese Mozzarella type. The finished product is typically characterised by a thin, waxy, white "skin" outside and by a folded texture on the inside, leaking a milky juice when cut or squeezed.
Culture:
SACCO LYOFAST ST range
SACCO LYOFAST LR 4 PD (Protective culture)
Available in 5 UC | 10 UC | 50 UC sachets
Dosage:
5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
50 UC enough for 5 000 L of milk
SACCO cultures are direct inoculation, no need to dissolve cultures, add directly to milk mixture at the correct temperature
Equal parts of ST and LR 4 PD added to the milk mixture
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