What is mozzarella?
Mozzarella is an Italian-style cheese traditionally made from the milk of water buffalo, though today it is most often made with cow's milk (you don't find a lot of Italian Mediterranean Buffalo roaming the Wisconsin dairy land.) Creamy white, delicate and smooth, mozzarella is a fresh cheese best eaten soon after it is made.
How is mozzarella made?
Mozzarella is made by taking the curds that form after rennet is added to milk and heating them in water until they form strings and develop an elastic texture. The cheese is stretched and kneaded until it's smooth, and then formed into round balls.
Why is mozzarella stringy?
So, why is mozzarella stringy and stretchy? In a word (okay, six words): low acidity and long protein chains. Low-acidity cheeses stretch and melt well, while high acidity produces cheeses that crumble. The low acidity levels in mozzarella allow the milk proteins to bind together into chains. When put in hot, salty water, these proteins uncoil and group into long strands. Kneading and stretching the curd helps to increase the stretchiness and stringiness.
Why does mozzarella come in water?
As a high moisture cheese, mozzarella should be stored in water, whey, or brine to help keep its texture soft and moist.