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Fresh Mozzarella Cheese Curd

Fresh Mozzarella Cheese Curd

Description

Making mozzarella is a two step process. Turning the milk into curd, then turning the curd into mozzarella. Mozzarella curd is the result of the first step in making fresh mozzarella.

Pack size: 20# case (4/5# vaccuum sealed bags) - can be broken down to single 5# bags.

Applications/Techniques

Use on pizzas, pastas, sandwiches, salads, appetizers, and gratins.

History

Traditional mozzarella curd is made from cold milk. First, the rennet, an enzyme found in the stomachs of mammals, or an edible acid such as citric acid or vinegar is added to the milk. This mixture is stirred and slowly heated in a pan or vat. As the heat spreads through the milk, it slowly coagulates and curdles into lumps of solid cheese. Once solid, the mozzarella is separated from the liquid whey and kneaded into shape like bread dough.

Fresh mozzarella curd is edible as soon as it has been made. When mozzarella was first invented, it would be eaten on the day of making. It could be kept for up to a week if it was preserved in brine, but it was not until the 20th century that it could be kept for longer. The invention of vacuum-sealed plastic bags meant the mozzarella curd could be kept in a water solution. This meant it could be exported across the world.

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