|
Making Buffalo Mozzarella in Italy |
|
| |
|
|
| |
|
|
|
|
|
|
|
Approposito di questo video |
|
| |
Data :10 gennaio 2009 |
Vedi :7381 |
| Voti :0 |
Valutazione :0 |
|
|
Mozzarella di Bufala Campana (Italian mozzarella cheese made from water buffalo milk) in Naples, Italy at Caseificio, Ponte a Mare. It's a small store that makes fresh cheese in the back, and sell it in the front. It's traditionally kept unrefrigerated and only has a few days shelf life, so it's cooked fresh and bought as needed. 1. Milk storage. 2. Milk heating 3. Curdling (by induction of natural whey). 4. Curd maturation (the curd lies in tubs in order to reduce the acidification processes and reach a pH value of about 4.95). 5. Spinning in hot water. 6. Shaping. 7. Cooling in the salt-water bath. 8. Sold deli-style the next-room over from the cooling trays, wet, in plastic bags. [Altro] [Meno] |
|
|
|
|
|
|
|
|
| |
| | Video in "MOZZARELLA" categoria |  |
|
|
|
|
|
|
