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How can I replace Mozarella cheese for pizza. How to replace exotic cheeses in recipes more affordable

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

The most delicious Italian dishes would not be so delicious if not Mozarella. This gorgeous milk product Perfect perfect classic cuisine. However, its charm is not only in unique taste, but in a rich composition and dietary qualities. Soft cheese - welcome guest on any table. If shopping options do not suit you something, the product is easy to prepare yourself. So the delicacy will become even more useful.

What is Mozarella cheese

Favorite Gourmet Mozzarella - Italian soft mild milk product, which is best to use young. The bloom of taste is coming for the first 12 hours. Initially, he was preparing from buffalo milk. This is a classic that has now become an exclusive. Over time, the cow's milk began to use. The product is income no less tasty, but true experts advise at least once to try real cheese on old recipes.

The soft structure allows Mozarella to give Mozzarella. Allocate the main types of product:

  • bokkonchini - cheese in the form of large balls;
  • childzhini - Mozarella in the form of small round balls, size with a small alley;
  • perlini - small balls of cheese, resembling skids;
  • terccha - Mozarella woven to a delicious pigtail. The proceeding option is found.

Composition, calorie and beneficial properties of the product

Delicious soft raw balls you can be touched even when compliance dietary diet.. The nutritional value Cheese is 240 kcal with the absence of carbohydrates. The share of fat does not exceed 20-25%. The protein part takes 18-20%. The composition of Mozarella is elegantly complements the everyday menu as desserts, snacks that make up the ingredients of the main dishes.

Cheese is different useful properties:

  • improves the work of the heart thanks to Kalia;
  • strengthens the bones and nail plates due to calcium;
  • supports water balance with sodium content;
  • retains eyesight and improves skin due to vitamin A;
  • promotes the regeneration of bones and muscles with phosphorus;
  • normalizes cholesterol levels, because Contains choline.

How to make mozzarella cheese at home

Since Mozarella is recommended to use young, it is useful to master its independent cooking skill. At home this is done without special devices, the process will not cause difficulties even at the beginning of the killed in the kitchen. But dishes will be decorated with elegant taste soft cheese, fresh and most useful. The smaller Mozarella was in the refrigerator, the larger amount of nutrients it is saturated.

Recipe

To prepare Mozarella cheese, you will need:

  • 1.5 l Milk Middle Fatty. If you can get a buffalo - take, without thinking.
  • 250 ml of water distilled. It is categorically impossible to take straight from under the tap.
  • 2 pack. rennet enzyme. Pepsin is suitable, acidine-pepsin. Used to fold milk. Without such an enzyme, the production of cheese is impossible.
  • 1/3 h. L. citric acid.
  • 1 tsp. Kitchen salt.

Step-by-step recipe for making Mozarella cheese at home:

  • Fill milk in a saucepan, let me warm up to 25-28 degrees.
  • Dissolve in half a cup of water lemonic acid And slowly enter the fluid into the milk. Do not forget about the constant stirring of the mixture. Bring it up to 30-35 degrees.
  • In half a cup of water with a renewed enzyme, pour in a saucepan with preparing cheese. Bring a mixture to 40 degrees, cover the lid and remove from the stove.
  • Leave a saucepan with a milk mixture for 15-20 minutes so that the enzyme allow milk to turn.
  • After the desired time expires, the product is divided. It turns out a dense cheese mass and transparent serum with a yellowish tint. Mix the future mozzarelus so that it crashes into small pieces.

  • The resulting mass is burned with a spoon and lay out on fine sieve. Please press all the serum to come out.

  • Observe the accuracy so that the cheese does not succe. The result is a dense cheese mass, not sprinkling.

  • Place the cheese to heat-resistant dishes and put in the microwave for 1 minute. Watch that the future Mozarella does not boil. After half a minute turn it over.

  • After microwave oven Get drum cheese as in the photo. Remember good product, like a plasticine. Remove the leaving serum.

  • Sung wash Mozarella and from up well again. If you wish, add basil. Additional heating and stretching is allowed. So cheese will acquire a signature structure. If you want a more gentle and soft product, eliminate the step of repeated heating.

  • Remove the desired form cooked mozzarella. Keep cheese in the refrigerator in a sealed tray.

What can be prepared with mozzarella

Gentle cheese balls easily fit into any dishes. They are used for salads, snacks, pizza, paste, baked warm dishes. The charm of Mozarella in its dense consistency - it melts, but does not spread. It turns out excellent hot dishes with pulling cheese. Such sandwiches love the children who need a gaming element to absorb food.

We offer several lungs and delicious recipes:

  • Caprese salad - classic genre. It looks exquisitely, it is easily prepared, absorbed instantly. Cut tomatoes and mozzarella with thick circles, lay them alternately. Sprinkle with a basil and pour from above olive oil.

  • Salad with mozzarella and shrimp. Spread on a plate of halves of tomatoes, cheese cubes, sliced green Luc. Refuel at the request of the basil, salt, olive oil. At the top lay out boiled shrimps.
  • Margarita Pizza is preparing without meat. On the dough lay out garlic tomato sauce, A few basil leaves, sprinkle oregano. After 5-7 minutes of the baking, sprinkle finely chopped cheese. Return to the oven for a couple of minutes so that Mozzarella melted.
  • Fried cheese In breading - a delicious hot snack. Cut Mozarella with pieces, 1.5 cm thick. Slide into the egg and cut in breading. Fry on hot frying pan From two sides to a few minutes so that the cheese will manage to melt.

What cheese can be replaced by Mozarella?

Soft Italian mozzarell is not always easy. However, in some recipes it is replaced by other cheeses that will allow to reveal the taste of dishes and give it new notes. If there was no desired packaging on the counter, look nearby adygei cheese Or Suluguni. Some hostesses recommend using cheese or homemade cheese "Health", but they have a more curd structure, so they are not always suitable. If you need to bake - take Suluguni unexplored. He melts perfectly and stretches. Classical solid cheese Also suitable.

Video: How to make Mozzarella cheese at home?

Prepare mozzarella in the kitchen is easy. The main thing is to get a renewed enzyme and take milk that turns out. The first time it is better to do for clear instructions, so as not to miss the most important thing. Follow all instructions and advice, then Mozarella will not be worse than shopping. Strictly withstand all technologically nuances. This is especially true of temperature, the future structure and taste notes of cheese depends on it.

Video instructions below about cooking Mozarella house has text tips. It is easier perceived. We advise the first time to use fewer products to learn all the subtleties. Prepare all the dishes and required ingredients. Do not forget about the kitchen thermometer, since production is based on exactly weathered technology. Check out the video before the start of cooking. So you will have an idea of \u200b\u200ba sequence of actions. You can make yourself small notes so that you don't have to wind the video back.

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Mozarella is an Italian cheese, which is created on the basis of buffalizer milk, but in most cases a product made from cow Milk.. Many famous italian dishes It is impossible to imagine without this cheese. However, it is not always possible to find it in retail outlets. So what to replace Mozarella, if it is not on the counters of the nearest stores?

Cheeses identical to her in composition and manufacturing process is the only one that can be replaced by Mozarella. For these purposes, it will be suitable: unsolved cheese, Adygei cheese, Suluguni cheese, Tilziter cheese.

In the first place in the list of options for a replacement is a cheese. Before use, it must be soaked in milk - it will help stretch the extra salt, and the taste should be more tender.

The next - Adygei cheese made from goat or sheep milk. According to taste, he is close enough to Mozarella.

When you are faced with the task than to replace Mozarella cheese, you can take the Georgian Suluguni. Suluguni cheese refers to solid brine cheeses made from buffalo or goat milk. The technology of creating cheese is similar to the manufacture of Italian wires with wire.

Question than replace this famous cheese It occurs especially often when it comes to cooking "Margarita" pizza at home. In this case, replace Mozarella in Pizza with any low-melting yellow cheese or a "Tilziter" cheese.

In case the replacement method does not suit you, you can try to make your own mozzarella.

To make Mozarella's home yourself, you will need:

  • liter of fatty cow milk,
  • a glass of kefir
  • salt tablespoon,
  • tablespoon of vinegar (25%).

From devices: gauze, pan and colander.

Cooking

  • In addition to the increased fatty milk, it is also required to be fresh. Pour the milk into the pan, heat, but do not bring to a boil.
  • Remove the saucepan from the fire and add 1 tbsp into the milk. l. Salts and a glass of kefir, mix with a wooden spoon.
  • Add vinegar and leave milk to stand half an hour. Milk during this time should curl as cottage cheese. Translucent serum will rise, separated from the crashing mass. If the selection of serum did not occur, it means that milk was not sufficiently fatty or unnatural. Then the mixture must be brought to a boil until the branch of the cottage cheese.
  • Install the colander for another pan, the layers of the gauze are folded on it. Placing a curly mass on the colander so that the glass is completely serum.
  • The curd mass should be squeezed in marl, since the taste and consistency of your Mozarella directly depends on the quality of the press.
  • When all the cheese serum stalks, wrap it in gauze and leave in a colander put on a saucepan, then remove the refrigerator overnight.
  • In the morning, expand the gauze, the resulting ball put into the container, the bay of serum separated during the night and remove the refrigerator again for a day. After that, your Mozarella is ready to use.

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Without this popular product it is impossible to imagine Italian cuisine. Solid grades Might and fit for the preparation of lasagna, pizza
and various casseroles. Small balls are used for salads and cold snacks. What is part of Mozarella?

Structure

The product is rich in vitamins of the group B, especially B12 and folic acid (B9). In addition, it contains vitamin A, K, a large amount of calcium, sodium and phosphorus. It has practically no carbohydrates and a rather low percentage of fats.

Calorie Mozarella

It is considered low-calorie cheese and can easily be used for diet nutrition. In one hundred grams of a product of only 240 calories and a large amount of protein.

How to cook mozzarella at home?

The benefits and harm of the product depends on its composition. If you use high-quality ingredients, then the product will be high-quality and useful. We suggest you try to make Mozarella at home. To do this, you will need:

  • Milk (3.5% fat) - 2 liters
  • Purified water - 1.5 liters
  • Salt - 2 tbsp. l.
  • Lemon juice - 2 tbsp. l.
  • Pepsin - on the tip of the knife

Cooking:

  1. If you managed to find black boiling milk - you are lucky. We did not have such exotic, so we used an ordinary cow's milk. And the greater, the better. In the priority, homemade, which has not passed pasteurization. It is easier to fermentation. We need to heat the milk to seventy degrees.
  2. Squeeze the juice from the lemon, we divor the rennet enzyme in a glass cold water. Pepsin from stomach calves. He is absolutely harmless and add it to quite a little bit.
  3. Mix juice and diluted pepsin with milk. We start stirring the mixture. After some time, the serum will start separating. Milk is not removed from the slab, but also do not bring to a boil. There must be a constant heating.
  4. Then drain the serum and squeeze the protein mass. It is better to work in gloves, and then hot.
  5. Next, in another saucepan, we boil water, add salt there. We reduce gas and throw our cheese there. It begins to change the shape and becomes drumming. We stretch it, mix and again dip in the water.
  6. After that, lay it on the food film, spread with your fingers, fold into the envelope and again omit into the water.
  7. Having done such manipulations several times, roll the mass in the sausage, we wrap in the food film and drag in several places with threads. We give cheese to completely cool. You can not mess with small balls and make one big.

Mozarella cheese has become a "native" dish in Russia. This is one of the most famous dairy products that love in all regions of our country. Even despite the rise in price of Mozarella in recent years, the popularity of the product is not reduced.

What is it - Mozarella?

Cheese has a pleasant soft taste, it looks very aesthetic. The product has a lot of useful properties. The shape of cheese can be different. For example, there are packaged mini-balls with a pea size that are sold in brine. The ball of such cheese must have an outer surface thickness of at least 1 mm. The product has a layered structure if the ball is cut, the serum appears. Also quite often on the shelves of shops there is a solid smoked Mozarella.

In Italy, the product is used everywhere in the most different dishes. For example, you can not cook your favorite Calcone without mozzarella. Salad "Caprese" - a famous dish in Russia. In it, Mozarella is perfectly harmonized with tomatoes and greens. It is noteworthy that the kel of lettuce is very similar to the colors of the state flag of Italy.

Description

The product is unsalted. The technology of its preparation exists no longer one hundred years. Classic option Mozzarella is prepared from the milk of black buffalo with the addition of a special start-up, cooked from the gastric juice of the young (no more than 6 months) calf. The contents are then heated, thereby generating the process of coagulation. The resulting composition is left for 9 hours. After that, the composition is again heated and stirred until a thick dense mass is obtained. From it are formed balls or "pigtails". They are immediately placed in ice water, which is added to the salt. After that, the product is segged and sent to trading platforms.

Real Mozarella can only be found on the Apennine Peninsula. In other parts of the world, the product is made from goat or cow's milk with special additives. In the production of cheese acquires a dense of cottage cheese. Then it is melted, why it becomes very soft. In some cases, low-fat milk is used to produce the product. Usually such cheese is used to prepare pizza.

Structure

The cheese contains a huge amount of riboflavin (B2). This is a powerful antioxidant that stimulates the work of the head and spinal cord, which is a prophylactic means against dementia. Niacinth (B3) is also pretty in large quantities in Mozarella. It transforms fats into energy, is the prevention of diabetes and arthritis, normalizes the number harmful cholesterol in organism. It is impossible to forget about such useful vitaminslike a, e and d.

Mozarella is very nutritious. Product calorie - 245 kcal. At the same time in the cheese:

  • protein - 19 g;
  • fat - 24 g;
  • carbohydrates - 0

Also in the composition there are a variety of microelements useful for the body. Omega 3 acids are available, which are found in fish oil, a huge amount of amino acids. In addition, in Mozarella is a unique beneficial element of biotin (B7), which the human body cannot synthesize. Biotin optimizes metabolism, reduces the level of sugar, strengthens the walls of vessels, as well as hair and nails.

Views

Types of cheese vary in size and shape:

  • Tackcha It is done in the configuration that resembles a female braid;
  • Perlin.- Cheese, which looks like a pea balls;
  • Chiliaginiproduced in the form of balls the size of a cherry;
  • Bokkonchini - This is a mozzarella size with a billiard ball.

Benefit and harm

Mozarella normalizes metabolism, strengthen the bones and joints. The product is saturated with antioxidants, vitamin E also protects the cells of membranes from damage to free radicals.

It is well known that cheese contains a large number of calcium. In the mozzarella of this element, especially a lot. Calcium:

  • helps to keep bones and teeth;
  • serves as a prophylactic agent against cancer;
  • allows you to strengthen the heart muscle and protects from the occurrence of myocardial infarction.

There is a considerable content of phosphorus in Mozarelle. It contributes to good calcium digestibility, stimulates metabolism in the kidneys and intestines. Phosphorus takes direct participation in the vital activity of the brain cells, provides connections between neurons. In large concentrations, it is present in muscle tissues.

In Mozarella, a lot of zinc, which takes part in the generation of blood cells (leukocytes). Zinc helps the work of the prostate gland is an effective assistant in reducing excess weight. Protein compounds make it possible to produce a large amount of energy.

Potassium, which is also a lot in the cheese, allows to normalize the work of the heart and blood vessels. This element prevents the production of excessive amount of sodium to the organism, which also has a positive effect on overall well-being. In addition, potassium can effectively reduce the pressure, which is important if a person suffers from hypertension.

Caloriciness Cheese has a low, while it contains a huge amount of nutrients. If Mozarella is consumed in reasonable quantities, it can contribute to a significant improvement in overall well-being. Also, such nutrition can be a good prevention of diseases such as:

  • rheumatism;
  • immunodeficiency;
  • migraine;
  • dementia;
  • oncology;
  • problems with digestive organs.

Mozarella cheese is good as a prophylactic measure that avoids the concentration of uric acid in the joints. In this cheese, a lot of coenzyme R or biotin. The presence of such substances protects against nail fragility, promotes hair strengthening. It is very useful to use this cheese to pregnant women (in reasonable quantities). Biotin also significantly reduces the percentage of glucose in the bloodstream, which is very important for people suffering from diabetes.

However, despite all its benefits, as any product, Mozarella can cause undesirable effects. There are a large number of fatty compounds in the cheese, which are capable of provoking the blockage of blood vessels, circulatory disruption. Therefore, modern manufacturers have learned to do skimmed versions of Mozarella. This is especially necessary for people who suffer from various ailments.

What is used and what are cheese?

Mozarella quickly matures. In Italian restaurants in the menu next to the name "Mozarella", you can often find the inscription GiornNata. This means that cheese is produced only a few hours ago (no more than a day). The product is actively used for baking in pizza, finds its use in salads.

Mozarella is successfully combined with different snacks and dishes. Often, the cheese is served separately along with dry white wine.

Cooking

Mozarella can be done at home. To get about 1000 mg of the product, it is necessary to prepare the following ingredients:

  • milk bucket (8 liters);
  • pepsin (can be purchased in any pharmacy);
  • lemon acid.

Milk is heated. Limonka is added to it, a little water (half a cup). In this case, the contents of the container is constantly mixed. Pepsin diluted with water is prepared separately. After cooking, it is added to the heated milk. The resulting semi-finished product is placed on water bath And heats up to temperature + 36c.

You need to wait when the mixture thickens. The resulting composition in no case can be mixed. Patience should be gained and wait until the substance becomes quite thick. After preparation, the product remains in the tank and is cut by 2.5 cm cubes.

The residues of the liquid merge through fine colander. The resulting product is placed in the refrigerator and is withstanding for 4-5 hours. Then the sliced \u200b\u200bcubes are placed in deep dishes, poured with water and soften. From the pieces received, you can easily form balls. Keep cheese in brans water in the refrigerator.

Storage

Mozarella is most often produced in the form of balls. Such cheese is often eaten by drinking tea or coffee, add to various dishes. When buying it is recommended to pay attention to the shelf life indicated on the package, Expired cheese is better not to use. If Mozarella is sold in a hermetic package, then such a product is suitable for cooking pizza or pies (this must be specified in product description). Brushing balls, on the contrary, it is raised freeze or heated. If you store them at minus temperature, they are bursting. If you heat this product, then its content will come and will not be affordable.

Mozarella is better not to acquire in large quantities "about the supply", otherwise the product will deteriorate. If the cheese is in the brine, the container should be sealed. Such a product is recommended to use within 48 hours after purchase. Most often it is packaged in a transparent wrap, which makes it possible to visually assess the quality of cheese. The solid version of Mozarella can be stored a little longer.

How can I replace the product?

In recent years, Mozarella has risen in price, manufacturers have reduced supply volumes. You can replace the product with cheese, which is recommended to be pushed in water to remove the extra salt. Adygei cheese can also be used, it is very reminiscent of Mozarella. In terms of its composition, Suluguni is practically not inferior to Mozarella, it is also done from the buffalo or goat milk.

For pizza, the tilziter cheese is suitable, the characteristics of this product are also similar to Mozarella.

In the next video, you will find the original technology of making mozzarella literally for half an hour.

The formulation of many salads includes exotic cheeses. Some of them are problematic to find in the supermarket, others beat off the desire to prepare a dish with their overestimated price tag, and sometimes certain cheese simply does not match our taste preferences.

One way or another, but a clash with an unfamiliar product often raises the question: what cheese it can be replaced, so as not to spoil the taste of salad?

Interesting fact! The first written mention of cheese made Homer more than 3 thousand years ago. In his poem, Odyssey, he described in all details, as cheese was made.

And the first state has become the sale of cheese, the Netherlands became. They produced a product in the form of large round heads.

Since then, until today, the shape of cheese has practically changed, despite the fact that more than 2,000 grades exist.

Replacing exotic cheeses in recipes

Parmesan. This cheese has gained popularity due to the well-known Caesar salad. It has an exquisite taste and an attractive grainy consistency, which is very easily rubbed.

It is made by the famous Italian cheese from a huge amount of milk, about 500 liters per standard head weighing 40 kg, and matures at least 2 years. That is why there is such a delicacy extremely expensive.

Mozzarella. This cheese is sold in two variations: in the form of a small oblong head and small balls in the brine. Is part of many salads, one of which "Caprese" (salad fresh tomatoes and cheese). Ideally combined with fresh basil.

There are 4 full-fledged substitutes for Mozarella, but this does not concern "Caprese". Such a dish is based on this cheese and will lose its highlight if excluded it.

  1. "Brynza". Before adding to the salad, soak it in milk to get rid of surplus salt.
  2. "Adygei" cheese. It does not matter on the site of Mozarella in the brine, but dry cheese will be replaced without consequences.
  3. Suluguni. Rolling cheese from buffalo or goat milk. To taste similar to Mozarella.
  4. "Grain" cheese. According to the structure, an accurate copy of cottage cheese, so can only be used instead of cheese in the brine.

Dor Blue. The youngest of all kinds of cheeses with a blue mold, which is injected inside the delight with a special needle along with the rennet enzyme.

Basically, the Blue is connected with refueling to salad, but often crumble into its contents. The most popular salad with royal cheese - with roast beylf, pear and walnuts.

Replace Dor Blue with any cheese with blue mold. For example, the aristocratic "rocularity", Italian "Gorgonzola", piquant "donabl". But compared to them Dor Blue is much cheaper.

Camembert. In the recipes of some exquisite salads, you can find Camembert - cheese with white mold. Soft as if the oil cheese has a rough surface, a pearl hue and salty, a little pepper taste without a hint of sweetness.

Alternative to piquant Salad. Pick up different noble cheeses, but it is more logical to prefer the product with a similar color of mold: "BRI", "Bush", "Kambatsoll".

True Norman Camembert is made exclusively from cow's milk and implemented in a box of veneer.

Among 500 different species Cheeses distinguish as many as 5,000 thousand peculiar varieties, which means that you can find a replacement to anyone, even the most noble, delicacy!