Buffalo mozzarella

 

The cagliata production

First the cagliata is prepared using the buffalo milk and the cizza, a whey with a bacterial culture saved from the day before, and natural coagulant produced by the calf’s bowels.

 

Acidification

This part of the work is the most important for the solidity of  the product and the outcome of the product itself. The dairy checks the maturity through two steps:  though the control of acidity that must arrive to a ph 9.5, and a test of elasticity of the product by adding 96° water and aided with a rod. When the product is ready, the process continues to the next stage.

 

Filatura

The curd, once it becomes a solid block, is left in the cizza (a part of the latter will be saved and used in the next stage of the process), crumbled and left in a tank with 96° water. The temperature of the water changes the state of the curd making it more stretchable.

The dairy master stretches the mass with a rod and a small shovel, while freeing it from the cizza.

Shaping

The shaping of the mozzarella is made by a hand-breaking, or with the help of machines. Then the product is left in a tank full of cold water.

Some forms are made only by hand, like the traditional plait that is made by plaiting three strands of the mixture.

 

Salting

The mozzarella is usually immersed in salty solutions with different salt concentrations.

 

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