Buffalo Mozzarella Recipe: Crafting the Finest Italian Cheese at Home

Buffalo Mozzarella, or “Mozzarella di Bufala,” is a premium Italian cheese known for its rich, creamy texture and distinct flavor. Made from the milk of water buffalo, this cheese has a long-standing tradition and is a staple in various Italian dishes. In this comprehensive guide, we will explore the history of Buffalo Mozzarella, discuss essential ingredients, provide a step-by-step recipe for making it at home, and share tips to ensure your Buffalo Mozzarella is perfect every time. Additionally, we will include variations and nutritional information to cater to different dietary needs and preferences.

History of Buffalo Mozzarella

Buffalo Mozzarella has its origins in the Campania region of southern Italy, particularly in the provinces of Caserta and Salerno. The history of water buffalo in Italy dates back to the 6th century, when they were introduced by the Normans. The production of Mozzarella di Bufala began in the 12th century, and the cheese quickly became a prized delicacy due to its unique texture and flavor.

The traditional method of making Buffalo Mozzarella involves using fresh buffalo milk, which has higher fat content than cow’s milk, giving the cheese its rich, creamy consistency. Mozzarella di Bufala Campana, a version of the cheese produced in specific areas of Campania, has received Protected Designation of Origin (PDO) status, ensuring its quality and authenticity.

Essential Ingredients for Buffalo Mozzarella

To make Buffalo Mozzarella, you will need the following ingredients:

• 1 gallon fresh buffalo milk (or whole cow’s milk if buffalo milk is unavailable)
• 1/4 teaspoon liquid rennet or 1/2 tablet of rennet
• 1/4 teaspoon calcium chloride (optional, if using pasteurized milk)
• 1 1/2 teaspoons citric acid
• 1/4 cup non-chlorinated water
• 1 tablespoon kosher salt

Step-by-Step Recipe for Buffalo Mozzarella

Prepare the Ingredients

1. Dissolve Citric Acid: In a small bowl, dissolve the citric acid in 1/4 cup of non-chlorinated water. Set aside.
2. Dissolve Rennet: In another small bowl, dissolve the liquid rennet or rennet tablet in 1/4 cup of non-chlorinated water. Set aside.

Heat the Milk

1. Pour the fresh buffalo milk into a large stainless steel pot.
2. Stir in the dissolved citric acid solution. This will help acidify the milk, which is crucial for forming curds.
3. Slowly heat the milk to 90°F (32°C) over low heat, stirring gently to ensure even heating.

Add the Rennet

1. Once the milk reaches 90°F (32°C), remove the pot from the heat.
2. Stir in the dissolved rennet solution using an up-and-down motion for about 30 seconds.
3. Cover the pot and let it sit undisturbed for 5-10 minutes, or until the milk has set into a firm curd. The curd should have a consistency similar to soft tofu.

Cut the Curds

1. Using a long knife, cut the curd into 1/2-inch cubes. Make vertical cuts followed by horizontal cuts to create a grid pattern.
2. Let the curds rest for 5 minutes to firm up.

Cook the Curds

1. Place the pot back on low heat and slowly heat the curds to 105°F (40°C), stirring gently to prevent the curds from sticking together.
2. Once the curds reach 105°F (40°C), remove the pot from the heat and let the curds rest for 5 minutes.

Drain the Whey

1. Using a slotted spoon, transfer the curds to a colander lined with cheesecloth. Allow the whey to drain off for about 5-10 minutes.

Stretch the Cheese

1. Heat a pot of water to 185°F (85°C). Add 1 tablespoon of kosher salt to the water.
2. Wearing rubber gloves to protect your hands from the heat, place a small portion of curds into the hot water. Let the curds heat for a few minutes until they become pliable.
3. Using your hands, stretch and fold the curds repeatedly until they become smooth and shiny. If the curds break, reheat them in the hot water and continue stretching.
4. Shape the stretched curds into balls or logs and place them in a bowl of ice water to cool and set. Repeat with the remaining curds.

Store and Serve

1. Once the cheese has cooled, store the Buffalo Mozzarella in a brine solution (1 cup of water mixed with 1 tablespoon of salt) in the refrigerator.
2. Enjoy your homemade Buffalo Mozzarella within a few days for the best flavor and texture.

Tips for Making the Perfect Buffalo Mozzarella

• Use Fresh Milk: For the best results, use fresh buffalo milk. If buffalo milk is unavailable, use high-quality whole cow’s milk.
• Maintain Temperature: Accurate temperature control is crucial during the cheese-making process. Use a reliable thermometer to ensure precise temperatures.
• Stretching Technique: Properly stretching the curds is key to achieving the characteristic texture of Buffalo Mozzarella. Be patient and reheat the curds if necessary to achieve the desired consistency.
• Store Properly: Store the cheese in a brine solution to keep it moist and flavorful. Consume within a few days for optimal taste.

Variations of Buffalo Mozzarella

Smoked Buffalo Mozzarella

For a smoky flavor, lightly smoke the formed mozzarella balls over wood chips for about 15-20 minutes. This adds a unique depth of flavor to the cheese.

Marinated Buffalo Mozzarella

Marinate the mozzarella balls in olive oil, fresh herbs (such as basil and oregano), and garlic for a flavorful twist. This is perfect for adding to salads or serving as an appetizer.

Burrata

Burrata is a variation of mozzarella with a creamy center. To make burrata, fill the mozzarella balls with a mixture of cream and stracciatella (shredded mozzarella) before sealing and shaping.

Mozzarella Sticks

Coat sliced mozzarella sticks in breadcrumbs and fry them for a delicious snack or appetizer. Serve with marinara sauce for dipping.

Nutritional Information

Buffalo Mozzarella is a rich and creamy cheese with the following approximate nutritional breakdown per 1-ounce (28-gram) serving:

• Calories: 85
• Protein: 6g
• Fat: 6g
• Carbohydrates: 1g
• Fiber: 0g
• Sodium: 150mg

Conclusion

Buffalo Mozzarella is a classic Italian cheese known for its rich flavor and creamy texture. With roots in the Campania region, this cheese has become a favorite in various dishes around the world. By following this step-by-step recipe and using high-quality ingredients, you can master the art of making Buffalo Mozzarella at home.
Whether you stick to the traditional recipe or experiment with variations, the key to great Buffalo Mozzarella lies in the preparation and attention to detail. Enjoy making and savoring this timeless Italian cheese, and don’t forget to explore more international recipes and cooking tips on our website. Happy cooking!