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
All products available form Dynamiko Food Ingredients
Related Articles
RECIPE GUIDELINES - TRADITIONAL YMER
Ymer is a Danish soured milk product with 6 % protein. Compared to standard yoghurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtle fizzy due to slight carbonation from the ...
RECIPE GUIDELINES - TRADITIONAL FRENCH CAMEMBERT
Traditional French Camembert is probably the most famous of all French cheeses. It is a soft mould-ripened cow's milk cheese. Originally it was only made in France, but is now made throughout the world. It is a small, round cheese. The snowy, white ...
RECIPE GUIDELINES - MOZZARELLA AND PIZZA CHEESE
This type of Mozzarella is mostly used as Pizza Cheese. As it is firmer than Soft Cheese Mozzarella it is easier to grate. There are various types of Mozzarella which have different contents of water and fat in dry matter. Part skim, low-moisture ...
RECIPE GUIDELINES - TALLEGIO
Tallegio is a semi-soft, washed-rind cheese. It is characteristically aromatic yet mild in flavour and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-the-mouth feel. The ...
RECIPE GUIDELINES - CHEDDAR
CHEDDAR is one of the most widely produced cheeses. Cheddar cheese is a hard white, yellow or orange smooth textured cheese with a flavour that ranges from mild to strong as the cheese matures. SACCO LYOFAST MOS range SACCO LYOFAST LH 13 (flavor ...