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What can replace Mozarella cheese. How to replace Mozarella Cheese in Pizza? Famous cheeses of Italy

Temperature This is the main factor affecting the fermentation rate.

The temperature is energy than it is more the faster flows the metabolism in yeast, the sugar molecule, glucose and the yeast themselves in Brage are moving faster, and then the yeast find their food faster, and vice versa, the less the temperature is all the slower.

The optimal fermentation temperature is 30 - 35 degrees.

The dependence of the fermentation rate from temperature can be viewed on the graph.

Effect of marriage temperature on fermentation speed.

The schedule is really working, tested by me more than once.

At temperatures, more than 50 degrees, yeast dying.

If you take the usual yeast rate for braga with hydrogen 1: 5, it is 100 grams of extruded or 30 grams of dry bakery yeast, then Braga at the peak of graphics 34 degrees matures for 3 days.

If you add more yeast, then at this temperature, Braga matures even faster.

At the red border of the graph, about 30 degrees, Braga matures in 4 days.

In the area of \u200b\u200b25 degrees Braga will be ready for 5 days.

At temperatures below 25 degrees there is a sharp drop of fermentation.

We think of something yeast do not work, and in fact the temperature of Braga fell, yeast eating sugar but slowly.

To increase the temperature of Braga, aquarium heaters are used, insulate the containers for fermentation.

What power aquarium heater to choose, for its fermentation container?

On aquarium sites, they advise the minimum power heater, if the fermentation container is in the apartment, 1 watt, 1 liter of braghi.

If the braga stands in a cold room, where the temperature drops to 0ะก, then the heater takes 4 watts per 1 liter.

A 200 watt heater will already need 50 liters.

Heaters have a larger capacity there is a disadvantage, yeast can be burned to the surface, since the temperature is all focused at one point.

Exit, use multiple heaters of less power or make a radiator to the heater.

If we have a barrel of 50 liters, then the heater is needed 50 watts. In the days of 24 hours, it means 24 multiply by 50 watts, we will get 1200 watts per day.

Suppose that Braga will wander at 30 degrees, which means it will ripen in 4 days with a normal dose of yeast. So we will spend on the heating, 1200 multiply on 4, we get 4800 watts, rounded to 5 kvat.

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 sprinkle with 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.

Found in the text error? Highlight it, press Ctrl + Enter and we will fix everything!

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 light, the product is made from goat or cow 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.

Pizza sanctions are not a hindrance. To change the foreign components of traditional under the embargo italian dish Russian counterparts can come. How to prepare a pizza from domestic products, AiF.Ru asked Vladislav Mevelvie, Executive Director of the National Association of Event Organizers (NOM) and culinary with huge experience.

Maria Tikhmeneva, AIF.Ru: What is the available cheese can be replaced by mozzarella and how to cook "Margarita" - a pizza with mozzarella, tomatoes and a basil?

Vladislav Mezhevyli: When cooking the Pizza "Margarita" Italian mozzarella can be safely replaced by Adygei cheese or Georgian cheese Suluguni. According to taste, they do not fall behind Italian cheese.

But keep in mind that frozen mozzarella, which did not hit under sanctions, it is quite possible to use both pizza and for any other baking.

- Mozzarella of Russian production is found in stores. Can she replace the cheeses for pizza?

- I think - no, any Mozzarella of Russian production will not compare with Italian.

- How to be with pizza "4 cheese"? There are an emmal, Gorgonhdzole, parmesan and mozzarella - and all imported.

- Emmental can be replaced with Gaud (Russian production) cheese, almost no difference.

Gorgonhdzole - Cheese with blue mold. This species can be perfectly replaced by other cheese with mold, not under the sanctions, or the melted cheese "Viola".

We have already talked about Mozzarella, try unsolonged Suluguni or Adygei cheese.

Parmesan can be replaced by ordinary solid cheese, Swiss, for example. True, the taste will still change a little.

- By the way, about blue cheese - what are the alternatives they have, because most came to us from Europe?

- Blue cheeses, or cheeses with noble mold, gentle and spicy. They are very good in soups, sauces and salads. It is important that they need to put quite a little bit.

For example, the most famous french cheese With blue mold - Roquefort - can be replaced with Adyghe cheese. Blue Cheese Danable (Denmark) was created as an alternative to Rokfort Cheese.

Try replacing the French Rocfort and Danish dance on Adygei cheese. It can be added to the salad, serve it with fruit (strawberry, peaches) or, as they do in Denmark, with bread or biscuits. It is very tasty to open it over the greenery and sprinkle with a balsamic vinegar. You can submit Adygei cheese as snacks: Cut into slices or cubes and put on crackers. It is good in salads and as part of a cheese plate, well combined with nuts.

Blue cheese Dorblu is produced in Germany. Dorble is one of the youngest cheeses, and therefore he will also have a specific taste of him and is less pronounced. According to the rules, Dorble should be replaced by Gorgonhdzol or Rocofor, only with these species it is similar. In principle, any cheese with a blue mold will go, for example, you can choose from Swiss, they do not fall under the embargo.

- What can you say about tomatoes? What better to choose?

- For pizza, it is best to take Cherry tomatoes, they taste well and juicy conventional tomatoes. Belarusian, and our southern cherry tomatoes are well suited. It is quite suitable for pizza and our tomato pastes.

- What can be invented to replace artichokes and capers in pizza "4 seasons"?

- Artichokes are quite difficult to replace, if we are talking about artichoke under the sauce, for example, that is independent dish. If you are preparing sauce, salad or, like us, pizza - you can try pickled sweet peppers.

Cappers are used to prepare many dishes, sometimes after reading them in a bowl with water or scraper to remove excess salt. The taste of piquant, islant, slightly tart, sour, slightly mustard. You can replace them on pickled fine cucures-rootes.

- Many are still worried about olives, seafood, anchovies ...

N. olive oilnor canned olives fall under the ban on import into Russia. But before buying, you need to give preference to olques with a bone and in a tin can.

Seafood from the Primorsky Territory and the Crimea have already been on sale, and they can be used to prepare pizza.

Sprots, Anchovies and Sardines will not disappear from store shelves, as they did not fall under sanctions.

- Do you have a branded pizza recipe from our products?

So, ready ready puff pastry From the gastronoma or was done on his own when there was time. The simplest dough: flour and water with a small addition vegetable oil. On a frying pan with low sidelights, it was rolled out with a thin layer, entering these very sides, and then in the following order these actions were made with products from the Soviet gastronoma:

  • dough stood tomato paste;
  • in checkelling order, slices cut into small cubes were laid out of sausages and sausages (or everything that was powered in the refrigerator at the time of preparation);
  • thin slices cut out bulgarian pepper (You could add tomato pieces);
  • from above pounced by a chicken rings onion;
  • all this is abundantly poured on a coarse grain with cheese (anyone that was in stock).