Discover the rich and creamy flavors of Mozzarella di Bufala, an authentic buffalo mozzarella cheese made from the milk of water buffaloes. This local Italian specialty offers a deliciously tangy taste and smooth texture that's perfect for a variety of dishes. Follow our easy recipe to make your own Mozzarella di Bufala at home and enjoy the traditional taste of Italy.

Ingredients:

- 1 gallon water buffalo milk (fresh, unpasteurized preferred)

- 1/4 teaspoon rennet (diluted in 1/4 cup cool, non-chlorinated water)

- 1/4 cup white vinegar

- 1 tablespoon kosher salt

- Ice water (for chilling)

Instructions:

Prepare the Milk:

  - Pour the water buffalo milk into a large, heavy-bottomed pot. Heat gently over medium heat until it reaches 90°F (32°C). Stir occasionally to ensure even heating.

Add the Acid and Rennet:

  - Remove the pot from heat. Stir in the white vinegar and mix well. Let the milk sit for 5 minutes to acidify.

  - Gently stir in the rennet mixture. Allow the milk to sit undisturbed for 15-20 minutes until it sets and forms a firm curd.

Cut and Cook the Curd:

  - Cut the curd into small cubes using a knife. Let it rest for 5 minutes.

  - Heat the curds slowly to 105°F (40°C), stirring gently. Maintain this temperature for 5-10 minutes, ensuring the curds are firm but not overcooked.

Drain the Curds:

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

Knead the Cheese:

  - Transfer the curds to a bowl. Sprinkle with kosher salt and knead gently until the cheese becomes smooth and elastic. This should take about 5 minutes.

Shape the Mozzarella:

  - Divide the cheese into small balls or shape it as desired. Place the shaped mozzarella into a bowl of ice water to cool and firm up.

Store and Serve:

  - Store the Mozzarella di Bufala in the refrigerator, immersed in a brine solution or whey for best preservation. Serve chilled and enjoy its rich, creamy texture and flavor.

Enjoy your homemade Mozzarella di Bufala in salads, sandwiches, or simply on its own for an authentic taste of Italian cuisine!

Nutritional values

1 gallon water buffalo milk (fresh, unpasteurized preferred)

 - Calories: About 150 kcal

 - Protein: 8g

 - Fat: 10g

 - Carbohydrates: 11g

 - Calcium: 20% of the Daily Value (DV)

Benefits:

 - Rich in protein, fat, and calcium.

 - Provides essential nutrients such as vitamin D and B vitamins.

 - Water buffalo milk is often richer and creamier than cow's milk, making it ideal for cheese-making.

1/4 teaspoon rennet (diluted in 1/4 cup cool, non-chlorinated water)

 - Negligible calories and nutrients

Benefits:

 - Rennet is an enzyme that helps coagulate milk, separating it into curds and whey.

 - Essential for making cheese.

1/4 cup white vinegar

 - Calories: About 3 kcal

 - Carbohydrates: 0g

 - Protein: 0g

 - Fat: 0g

Benefits:

 - Acts as an acid to help curdle the milk along with the rennet.

 - Adds acidity that helps with the cheese texture and flavor.

1 tablespoon kosher salt

 - Sodium: About 2,300 mg (100% DV)

Benefits:

 - Adds flavor and helps in the preservation of cheese.

 - Salt plays a crucial role in cheese texture and taste.

Ice water (for chilling)

- Nutritional Value: 0 kcal

Benefits:

 - Used to cool down the cheese curds after cooking to halt the cooking process and help in shaping the cheese.

This cheese-making recipe utilizes water buffalo milk, which provides a rich and creamy base for cheese due to its high fat content. The rennet and vinegar are critical for curdling the milk, while the salt enhances flavor and preservation. Ice water helps in cooling the curds post-cooking. Together, these ingredients create a delicious cheese with a smooth texture and rich taste.