Mozzarella di Bufala
Pranzo • Italia
Informazioni su Mozzarella di Bufala
Fresh buffalo mozzarella from Campania — creamy and delicate
How to Make Mozzarella di Bufala (Traditional & Healthy Version)
Mozzarella di Bufala is a prized cheese from the Campania region of Italy, celebrated for its creamy texture, delicate taste, and rich heritage. Made from the milk of water buffalo, this cheese is a cornerstone of Italian cuisine, featured in salads, appetizers, and classic dishes like Caprese. Its subtle tang and silky texture make it an elegant addition to any lunch table. This traditional recipe is tailored for health-conscious cooks who want to enjoy the authentic flavors of Italy while tracking their calories and macros. Mozzarella di Bufala is naturally high in protein and calcium, making it an excellent choice for vegetarians and anyone seeking a wholesome, satisfying meal. Perfect for lunch, this cheese pairs beautifully with ripe tomatoes, fresh basil, and a drizzle of extra virgin olive oil, capturing the essence of Mediterranean eating. Its preparation process, though requiring care and patience, is a rewarding culinary experience that connects you to the rich gastronomic traditions of southern Italy.
Ingredients(for 1 medium ball (about 100g) with accompaniments)
- 2 liters Fresh water buffalo milk (Latte di bufala)
- 1/4 teaspoon Liquid rennet (Caglio)
- 1/2 teaspoon Citric acid (Acido citrico)
- 1 tablespoon Non-iodized salt (Sale)
- as needed Filtered water (For curdling and brining)
- a few Fresh basil leaves (Basilico) - optional
- 1 large Ripe tomatoes (Pomodoro) - optional
- 1 tablespoon Extra virgin olive oil (Olio d'oliva) - optional
Instructions
- 1
Dissolve citric acid in 1/4 cup of filtered water and add to the buffalo milk in a large pot. Gently heat to 32°C (90°F), stirring slowly.
5 minutes
Use a thermometer for precise temperature control.
- 2
Add the liquid rennet and stir gently for 30 seconds. Let the milk sit undisturbed for 5-10 minutes until it sets into a soft curd.
10 minutes
Do not disturb the milk while it is setting.
- 3
Cut the curd into 2 cm cubes using a long knife. Let the curds rest for 5 minutes to firm up.
5 minutes
Cut evenly for consistent cheese texture.
- 4
Slowly heat the curds to 41°C (106°F), gently stirring. Once the curds reach the temperature, ladle them into a colander and drain off the whey.
5 minutes
Do not over-stir to avoid breaking the curds.
Why This Dish is Healthy
This dish is made with simple, natural ingredients and is free from additives and preservatives. The cheese is high in protein, which promotes satiety, and calcium for bone strength. Serving it with fresh tomatoes and basil adds fiber, vitamins, and minerals, while a touch of olive oil contributes healthy monounsaturated fats, supporting heart health and overall wellness.
Mozzarella di Bufala is an excellent source of high-quality protein, calcium, and phosphorus, supporting bone health and muscle maintenance. It provides essential vitamins such as B12 and A, and is lower in fat than many aged cheeses. When paired with vegetables and olive oil, this dish offers a balanced intake of macronutrients and antioxidants, making it a smart option for a healthy diet.
Pro Tips
- 💡Tip 1: Use the freshest buffalo milk available for authentic flavor and texture.
- 💡Tip 2: Handle the curds gently to maintain a smooth, elastic cheese.
- 💡Tip 3: Always serve mozzarella at room temperature to maximize its creamy texture and delicate flavor.
Storage & Serving
Store Mozzarella di Bufala submerged in its brine in the refrigerator for up to 2 days. For best taste, bring to room temperature before serving. Do not freeze, as texture may degrade.
Best served: Breakfast or Lunch
Fatti Nutrizionali
| Nutriente | Per 100g |
|---|---|
| Energia | 280.0 kcal |
| Proteine | 17.0 g |
| Carboidrati | 1.0 g |
| Grassi Totali | 23.0 g |
| Fibre | 0.0 g |
