I have to confess that making fresh Mozzarella Cheese may seem intimitating, but I assure you it is a rewarding task!
How to make Mozzarella Cheese is a question that many have searched for on Cook-Italian.com!
Flashback: I remember opening a large walk in refrigerator door, I could barely reach the handle. The door was made of wood and cork.
The inside of the refrigerator smelled sweet, of citrus and yeast doughs waiting for the next days creations. In this dimly lit refrigerator there was a wooden barrel which my father told me not to go into.
I moved over the lid and there they were these white round mounds of what I now know as fresh Mozzarella Cheese , Dad called it, "Scamotz" they were floating in this milky salty liquid.
I reached into the cold whey and grabbed one! I've seen this practiced before by my father and like him, I took a bite into the chilled salty and creamy ball of Mozzarella Cheese. The brine running down my cheek, wiping it quickly with my sleeve.
This is my first me memory of eating Fresh Mozzarella Cheese!
We take for granted these days the time and effort it takes to make cheese. Everything is done for us!
In our instant society no one has the time to prepare food, because of this our food is made for us, especially cheese.
I have personally tasted many a Fresh Mozzarella, especially true Mozzarella di Bufala with its salt brine flavor and distinctive taste it is indeed the true Mozzarella cheese.
Cows milk Fresh Mozzarella has a slightly sweeter taste and soft texture, but when I made my own Fresh Mozzarella I was excited and proud!
After all, I was now able to boast that the cheese my family and friends were enjoying was made by me! (it's a Chef thing)
This by far is one of the most rewarding culinary tasks that you may do akin to bread baking!
Many restaurants and Chefs are conducting cooking classes on how to make Mozzarella Cheese as well.
I feel it's exciting that people have gained an appreciation of artisan cheese making!