Description
Emulsification of mozzarella cheese and water to create a stable and creamy cheese.
Technical
The technique involves heating the mozzarella cheese and water to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of mozzarella cheese to water.
Culinary Significance
This technique is unique to Italian cheese-making and is used to create a variety of cheeses, including mozzarella and burrata.
Science
Primary Reaction
emulsification
Parameters
Temperature
70°C optimal
20°C to 90°C range
Temperature range for emulsification of mozzarella cheese and water
Time
1 minute
30 seconds – 2 minutes
Equipment
Double boilerCheeseclothThermometer