Botanical Name: Mozzarella Cheese
Mozzarella cheese is a mild flavored and unripened variety of cheese. The origin of the mozzarella cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of mozzarella cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.
The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.
Mozzarella Cheese Recipe.
Mozzarella cheese is popularly known as pizza cheese. It melts easily and is used not only as a pizza-topping but also in many other western dishes such as shepherd’s pie, mushroom, chicken pie and many more. Mozzarella cheese of finest quality is usually made from either buffalo milk or cow milk. Try making mozzarella cheese at home using the following recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
button 1/2 rennet tablet
button 1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
button 1 gallon milk (2%, 1%, or skim)
button 2 teaspoons citric acid
button Salt, optional
Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.
At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it’s still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees
When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
Citric acid and rennet are available through mail order, some pharmacies or health food stores.
about 3/4 pound mozzarella cheese (12 ounces)
Health Benefits Of Mozzarella Cheese
Cheese contains calcium, protein, and phosphorus in large quantities because of the cheese is concentrated milk.
button Protein content in 100 grams of cottage cheese can provide the daily needs of 25%. Amino acid profile is also complete the sort of BCAAs (Isoleucine, leucine, and Valine) that play a role in the synthesis of protein for building muscle tissue, metabolism of body cells, and bone.
button Rich useful riboflavin helps metabolize carbohydrates and maintain healthy mucous membranes.
button Rich in vitamin B12 and folic acid are beneficial in the cheese helps DNA synthesis, cell maturation of red blood cells and maintain nerve function.
button Rich in vitamin B6 which helps the metabolism of amino acids and fats, maintain the nervous system and skin health.
button Rich in vitamin A are important for the sense of sight, skin, surface tissue, and protection against infection.
button Selenium-rich essential for synthesis of an antioxidant enzyme
button Useful phosphorus-rich as the formation of ATP for energy production, bone and teeth formation, and acid base balance.
button Rich in calcium is important for the formation of bones and teeth, blood clotting in the wound, maintaining nerve function, muscle, and heart rhythm
button Some studies also show if the consumption of cheese can prevent tooth decay.
button Cheese also contain tryptophan, a type of amino acids that can relieve stress and help you sleep.
button Calories and carbohydrates are also very low making it suitable as a diet food.
But cheese is also rich in saturated fats are not healthy for the body. Was this cheese in saturated fat increase the risk of heart disease is still not proven, even at the highest consumers of cheese in France and even Greece. Believed to be drinking red wine by French citizens who had become a factor neutralizing excess calories and reducing the risk of cardiovascular disease. Advised to limit consumption of 57 grams of cheese a week. Choose a type of cheese or a low / fat-free or soy or almond cheese.
According to legend, mozzarella was first made near Naples when cheese curds accidentally fell into a pail of hot water. There may be some truth to this tale, as mozzarella is indeed made using a special hot whey bath technique called pasta filata (Italian for “spun paste”). With the pasta filata process, cheese curds are dipped in hot whey and kneaded and stretched until they become smooth, shiny and pliable. Just like a baker making bread dough, the cheese maker then pulls and lops off strands of cheese, forming individual mozzarellas. This stretched-curd technique is also used to make other stringy Italian varieties such as provolone and caciocavallo.
Though today’s mozzarella is most often made with partially skimmed or whole cow’s milk, the original cheese was made only from the milk of water buffalos. It’s not certain when or how water buffalos were first introduced to Italy, but one story says Marc Antony brought them from Egypt – complete with mozzarella cheese making instructions – as a gift for Caesar.
Whatever the correct explanation, water buffalos became a familiar sight in the southern Italian countryside where they were used for plowing. By the sixteenth century, farmers began using water buffalo milk to make cheese, but with no pasteurization, refrigeration, or transport, the small quantities they produced seldom left the south. By the second half of the eighteenth century, mozzarella became more widespread, eventually reaching northern Italy where inferior versions were being made with cow’s milk.
We are a recognized name engaged in producing and supplying of a hygienically processed range of Cheese, Ghee and Butter which are manufactured in our sophisticated processing unit Owing to their high nutritional value and purity, these are widely demanded inHotels, Restaurants, Bakeries, Domestic Spaces and Food & Beverages Industry.
Our pure and nutritious range of Cheese, Ghee and Butter is processed with quality milk and other items, procured from reliable and trusted vendors. These items are used in our manufacturing process, only after these are checked for quality thoroughly by our quality control unit.
Our product range encompasses:
Cheddar Cheese Slice Cheese
Mozzarella cheese Butter
Pizza Cheese Ghee
Use Of Cheese
Cheese is widely used in:
button Pizza making
button Patties manufacturing in bakery(puff, croquettes, dizzydog, sandwich)
button Italian foods
button Mexican dishes
Being a quality conscious organization, we offer our range of different varieties of Cheese, Ghee and Butter after conducting rigorous quality tests on well defined quality parameters. We procure the raw milk from various reliable and trusted vendors after checking these for quality to maintain high nutritional value and purity in the end products. Owing to our client centric approach and quality processing techniques.
Further, our quality controllers also regulate every stage of processing to eliminate every possible chance of an unfit product range and provide a pure and healthy range of different varieties of Cheese, Ghee and Butter. In addition, these are also packed in quality packing material to prevent these from all kinds of contaminating agent.
Salient Features of our product range are:
button Chemical free
button HygienicHigh nutritional value
Warehouse & Packaging
We own a well developed warehouse, divided in various sections, in a sprawling area to store our range of different varieties of Cheese, Ghee and Butter in bulk. Owing to our proficient warehouse and packaging staff, we are able to maintain hygiene level in our products and also provide effective packaging solutions to our clients.
Our warehouse has following characteristics:
button Well lit and ventilated
button Clean & hygienic conditions
button Free from insects and rodents
button Proper fire safety arrangements
button Well connected to roads, ports & stations
Further, we also provide our products in 200 gm to 1 kg pack along with 15 kg pack for bulk requirements.
Our commitment towards quality and client centric approach has garnered us a spread out clientele. The reasons which make us a preferred choice of our clients in the domain of Cheese, Ghee and Butter processing are:
button Advanced manufacturing process
button Our rich industry experience
button Quality range of different varieties Cheese, Ghee and Butter products
button Hygienic operations
button Competitive prices
button On time delivery
button Client centric approach
So, Taj Agro International has a motto to look forward, which can be beneficial to common human race, as we all need to Eat, and there our purpose begins: