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Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cows milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese. It is also served alone. Cheese is a solid food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. ...
Binomial name Bubalus arnee (Kerr, 1792) The Water Buffalo is a very large ungulate. ...
Look up Cow in Wiktionary, the free dictionary Cow may refer to: Female dairy cattle, other bovines, or other large mammals including elephants and whales. ...
A supreme pizza such as this one includes many different toppings, such as pepperoni (one of the most popular toppings on American pizzas), green peppers, olives, and mushrooms. ...
Binomial name Ocimum basilicum L. Basil (Ocimum basilicum, Lamiaceae) is also known as Albahaca, St. ...
Insalata caprese is an Italian dish from Campania region made from tomatoes, mozzarella, and basil. ...
Mozzarella is available in fresh (also called fior di latte), smoked (also called provola), and reduced-moisture packaged varieties. To preserve natural consistency (for no more than a couple of days), fresh mozzarella is delivered in its own liquid (whey). Image File history File links Fresh mozzarella. ...
Image File history File links Fresh mozzarella. ...
Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of cheese or casein making with several commercial uses. ...
The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." Mozzarella di Bufala Campana trade organization (Retrieved May 8, 2005) It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer. Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...
A plait is a knot usually tied from multiple lines and exhibiting a repeating pattern, often a braid and often referring to hair. ...
It has been said that the name "mozzarella", which is clearly derived from southern Italian dialects, was the diminuitive form of mozza (cut), or mozzare (to cut off). Other theories describe its origins as a minor preparation of "scamozza" (Scamorza cheese), which in its turn probably derives from "scamozzata" ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese.
It is alternatively argued that the cheese originated in a 12th century monastery, whose members gave out homemade "mozza" or "provatura" on bread to visitors. These handouts were probably buffalo-milk "ricotta", from which modern mozzarella probably developed as a by-product. The term "mozzarella" is mentioned in cookbooks dating from the 16th century. (11th century - 12th century - 13th century - other centuries) As a means of recording the passage of time, the 12th century was that century which lasted from 1101 to 1200. ...
Buddhist monastery near Tibet A monastery is the habitation of monks. ...
Ricotta (Ricotta being pronounced in Italian as re-cott-ah) is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ...
(15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ...
A popular brand of mozzarella cheese is Santa Lucia, which has been produced by Galbani since 1957. 1957 was a common year starting on Tuesday of the Gregorian calendar. ...
Nutritional data
Amount of nutrient in 100g of edible portion
Food: Cheese, mozzarella, whole milk
Protein: 22.17 g Fats: 22.35 g Carbohydrates: 2.19 g Energy: 300 kcal Sugars, total: 1.03 g Calcium, Ca: 505 mg Phosphorus, P: 354 mg Potassium, K: 76 mg Sodium, Na: 627 mg
See Also Mozzarella sticks are breaded mozzarella cheese that are placed in a deep fryer and served as an appetizer or snack. ...
Mozzarella di Bufala Campana is Italian mozzarella cheese made from buffalo milk in the following regions of Italy. ...
External Links Mozzarella di Bufala Campana trade organization |
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