I-Mozzarella ibhekisela ezinseveni ezithambile ezintsha ezikhula ngokushesha. Ukukhiqizwa kwalo kufana nokukhiqizwa kwe-feta, i-brynza nezinye izinhlobo ze-pickle, kodwa lokhu kuwumkhiqizo ohlukile ngokuphelele. Ukuze i-mozzarella elungile, kusetshenziselwa ubisi lwe-buffalo kuphela, oludluliselwa kuma-dairies kungakapheli amahora angu-12 ngemva kokukhishwa. Liqhamuka futhi likhulu kunezinkomo, ngakho-ke ushizi lwenziwa kulo ngokugqama okukhanyayo, okucebile nokuncane okusawoti. Okokuqala, i-enzyme ye-rennet yengezwa ubisi, khona-ke ukuvuthwa ku--90 ° C futhi kuxubaniswe kuze kube yilapho ingxube iphendukela ebukhulu besisindo. Ngemuva kwaloko, uthathe izingcezu bese ubumba ngesandla ushizi wezimo ezahlukene - amabhola kanye nama-pigtails. Uma ufuna ukuthenga i-mozzarella enjalo, bheka umbhalo oqoshiwe othi "Mozzarella di Bufala" (i-mozzarella kusuka ebisini le-buffalo) ephaketheni. Kodwa-ke, ezinye zezinsikazi zethu zisadideka ezinhlobonhlobo zashizi ezifashini futhi, ngokungafani nabesifazane base-Italy, abazi ukuthi bangakhetha kanjani umkhiqizo ongcono esitolo; i-mozzarella enomuthi ithola umkhiqizo ongenakuvinjelwa, njengoboya bekotini. Indlela yokuqonda ubunzima be-cheese, sizokhuluma. Imininingwane ye mozzarella ushizi - funda futhi ugcine.
Gcina ku-brine
Noma ngabe iyiphi i-mozzarella oyikhethayo, bona ukuthi usuku lokuphela kwalo luphelelwe yisikhathi. Le shizi ayilondolozwe isikhathi eside, ngakho izitolo azihlali ziso sonke isikhathi sokuzithengisa. Uma i-mozzarella iphenduke ibe yindalo, iyoba yiphuzi, izothola iphunga lobisi olumuncu bese iqala ukunambitha okubabayo. Esinye isibonakaliso sokulondolozwa kahle kwalesi mkhiqizo ukuthembeka kwamaphakheji ayo kanye nokuba khona kwe-pickle ephaketheni noma ebhokisini. Esikhathini se-mozzarella esisezingeni eliphansi, iphunga eliphuzi, iphunga lebisi elimhlophe kanye nokunambitheka okubabayo ngaphandle, nge-tubercle ephawulekayo endaweni lapho ikhanda laqothulwa khona. Uma usika ibhola, uketshezi oluncane olumhlophe kufanele lugeleke kulo. Maye, akuwona wonke ama-mozzarella athengiswa emashalofini ethu anemfanelo enjalo. Ngokuvamile ushizi olutholakala ngokufutheka, kanzima, lukhulu kakhulu noma lumile. Ukuzivocavoca kubonisa ukuthi i-mozzarella yangempela yenziwa kuphela ezweni lakubo, e-Italy. Abakhiqizi abaningi basekhaya, kanye nabakhiqizi beshizi abasuka phesheya phesheya phesheya, banikeze imikhiqizo engabizi kodwa engaphansi. Lokhu akuyona i-mozzarella, - kusho abapheki base-Italy abazama umkhiqizo wendawo. Ukunambitheka nokuthungwa ushizi kuhluke kakhulu ku-Italian. Kungenzeka ukuthi isizathu silele kwenye imvubelo kanye nobunikazi obuncane bebenkomo. Noma kunjalo, unelungelo lokuhlela ukunambitheka, qhathanisa imikhiqizo yasekhaya naseYurophu bese ukhetha okuthandayo.
Uma iphuma, i-mozzarella izosheshe ifinye futhi ihlasele. Ngendlela, ngemuva kokuvula isikhwama, ungadlili i-serum, uphulule, kanye namabhola angadliwe embizeni bese uzama ukuyisebenzisa ezinsukwini ezimbalwa ezilandelayo. Gcina umkhiqizo ube ngcono engxenyeni efudumele kakhulu yesiqandisini. Kodwa i-friji mozzarella ayibekezelelisi - emva kokuphazamiseka uzothola i-curd mass inarticulate, hhayi amabhola ashizi ashizi.