What is the most famous Italian cuisine? Of course, cheeses and dishes, the basis or an important component of which is pasta, ravioli, risotto, minestrone, caprese and many, many other dishes - all of them, even if they do not contain cheese, are most often served with it. Because, to paraphrase a well-known Russian proverb, every Italian or fan of Italian cuisine will tell you that you can’t spoil a dish with cheese.

Famous Italian cheeses

All names and do not list - in Italy they produce at least four hundred types of product.

Perhaps the most famous cheeses that are difficult to replace with anything are mozzarella and parmesan. They quietly became frequent guests and even regulars of our menu, becoming part of the already familiar dishes.

Parmesan is most popular due to its versatility. Its excellent taste and consistency make it truly indispensable both as an independent dish and as a decoration. That is why many manufacturers make it, it is more affordable than mozzarella.

And how can you replace mozzarella if you can’t always find it in a store near the house?

About mozzarella

Mozzarella is not only one of the most famous varieties of Italian cheese, but also one of the oldest. Cheese, which was called "Mozza" (Mozza), was made in the XII century.

The main features of mozzarella are the consistency, taste and shape of a small ball.

Compound

To find out what kind of cheese can replace mozzarella, you need to figure out what its composition is. Cheese with similar composition, appearance and taste will become its counterpart in some dishes.

Initially, mozzarella (like the aforementioned mozza) was made from the milk of a free-grazing buffalo. And not simple, namely black. Over the years, the recipe has been eliminated, and cheese made in this way has become a rarity. More affordable and popular types of mozzarella are made from a mixture of cow and buffalo milk, or even from cow's milk.

Classic buffalo mozzarella is rich in protein and calcium, contains a huge amount of vitamins, amino acids and minerals. Due to the very low salt content (less than 1 g per 100 g of product), the taste is lean, sweetish.

Appearance

Mozzarella is a small ball or several small balls, about 200 g, that are stored in cheese brine. Otherwise, the shelf life is reduced to one or two days.

The color of the cheese is pure white, not transparent. Consistency - elastic, not dense, watery, slightly creamy, with noticeable layers. When cutting the cheese ball, you can see the secreted milky liquid. The top layer is like a thin skin, a little denser.

What kind of cheese can replace mozzarella?

Now, having dealt with the qualities that are characteristic of this cheese, you can pick up similar varieties.

1. From Russian very similar in palatability is Adyghe. It also contains little salt, yes, and it looks very similar to mozzarella.
2. Another popular type of cheese is feta cheese. It is slightly more salty than mozzarella, but you can get rid of excess salt by pre-soaking the cheese in milk. After that, it will acquire a milder taste.
3. What else can you substitute for mozzarella? Perhaps the most suitable variety - Georgian cheese suluguni. It is also made from buffalo milk, which is often substituted for goat milk.

DIY mozzarella

In search of an answer to the question of how to replace mozzarella, there is another answer - cook it yourself. What will be needed for this? Of course, it is more difficult to find than mozzarella, so consider a recipe using available ingredients:

• Cow's milk, fat and as fresh as possible - 1 liter.
• Ready kefir - a glass.
• Salt - a tablespoon.
• Vinegar 25% - tablespoon

1. Heat the milk (do not bring to a boil!), turn off the heat.
2. Add salt and kefir to milk, mix. Add vinegar, cover, leave to infuse for half an hour
3. After this time, the whey should separate from the curd mass that has settled to the bottom. If it happens that this does not happen, then you need to heat the milk mass until the whey separates.
4. We put the colander in the pan and cover it with cheesecloth. We spread the future cheese there so that the whey is glass. We will still need it.
5. Squeeze out the thickened milk mass, make sure that the liquid has separated completely, wrap the cottage cheese in cheesecloth, leave it in a colander and put it in the refrigerator until morning.
6. In the morning, take out the mozzarella, put it in a bowl, fill it with whey and put it in the refrigerator for another day. The cheese is ready.

That's all. Now you know how to replace mozzarella and how to cook this cheese if you do not want to replace it with anything.

Mozzarella is an Italian cheese that is made from buffalo milk, but in most cases the product is made from cow's milk. Many famous Italian dishes cannot be imagined without this cheese. However, it is not always possible to find it in retail outlets. So how to replace mozzarella if it is not on the shelves of the nearest stores?

Cheeses that are identical to it in composition and manufacturing process are the only thing that can replace mozzarella. Suitable for these purposes: unsalted cheese, Adyghe cheese, suluguni cheese, tilsiter cheese.

In the first place in the list of replacement options is cheese. Before use, it must be soaked in milk - this will help draw out excess salt, and make the taste more tender.

The next one is Adyghe cheese, made from goat or sheep milk. In terms of taste, it is quite close to mozzarella.

When you are faced with the task of replacing mozzarella cheese, you can take Georgian suluguni. Suluguni cheese refers to hard pickled cheeses made from buffalo or goat milk. The technology for making cheese is similar to the production of Italian Provolone cheeses.

The question of how to replace this famous cheese arises especially often when it comes to cooking Margherita pizza at home. In this case, you can replace mozzarella in pizza with any low-melting yellow cheese or Tilsiter cheese.

In case the substitution method doesn't suit you, you can try making your own mozzarella.

To make your own mozzarella at home, you will need:

• liter of full-fat cow's milk,
• a glass of kefir
• a tablespoon of salt
• a tablespoon of vinegar (25%).

From devices: gauze, a saucepan and a colander.

Cooking

• In addition to the increased fat content of milk, it is also required that it be fresh. Pour milk into a saucepan, heat, but do not bring to a boil.
• Remove the pan from the heat and add 1 tbsp milk to the milk. l. salt and a glass of kefir, mix with a wooden spoon.
• Add vinegar and let the milk stand for half an hour. During this time, the milk should curdle like cottage cheese. The translucent whey will rise, separated from the settled curd mass. If no whey is released, then the milk was not fat enough or not natural. Then the mixture must be brought to a boil until the separation of the curd begins.
• Place a colander on another pan, lay gauze folded in layers on it. Put the curd mass in a colander to completely glass the whey.
• The curd mass needs to be squeezed properly in gauze, since the taste and texture of your mozzarella directly depends on the quality of the extraction.
• When all the whey from the cheese drains, wrap it in cheesecloth and leave it in a colander placed on a saucepan, then put it in the refrigerator overnight.
• In the morning, unfold the gauze, put the resulting ball into a container, fill it with the serum that separated overnight and put it back in the refrigerator for a day. After that, your mozzarella is ready to eat.

Mozzarella cheese is an invariable component of many popular dishes, for example, Caprese salad or Margherita pizza. But every day it becomes more and more difficult to find real Italian mozzarella in standard stores. And the current economic situation in the country has led to the fact that some suppliers completely refused to cooperate with domestic manufacturers or increased the price of the product.

High-quality mozzarella for pizza in modern times has become a truly scarce and elite product. And if in the kitchens in expensive restaurants, cheeses are in any case purchased in the required quantity from suppliers, then finding them in the public domain has become a real problem. What to do in such a situation? In case of emergency, mozzarella on pizza can be easily replaced.

What kind of cheese can replace mozzarella on pizza?

If you need mozzarella to make pizza, then you need to replace it with a melting cheese variety. The best choice in such a situation, there will be the use of suluguni, feta cheese, tilsiter or Adyghe cheese.

If you are using cheese, then soak it in milk first. The level of saltiness will decrease, and the taste will become much more tender. To create the perfect melting point, use Adyghe cheese.

If you prefer using mozzarella, you can cook it yourself. The secret to the tenderness of this strain is the milk of young black buffaloes, however, you can replace it with cow's milk.

Where can I order pizza with mozzarella in Moscow with delivery?

Restaurant "Niyama" offers delivery of pizza and rolls in Moscow around the clock, cooked in accordance with the traditions of Italian and Japanese cuisine. Quality and fast service, friendly communication and fresh food- this is what you get by contacting us!

Mozzarella is a constant component of many popular dishes, for example, Caprese salad, Margherita pizza. However, finding mozzarella in stores is becoming increasingly difficult. Recent events in the economy have led to the fact that suppliers have reduced the supply of mozzarella and significantly increased its cost. What can replace your favorite cheese in such a situation? We will try to answer this question.

So, if you need mozzarella for a salad and your goal is not to melt it, then there are four substitution options.

In the first place is the bryndza. Before use, it must be soaked in milk - this will help draw out excess salt, and make the taste more tender.

In second place- Adyghe cheese. In terms of taste, it is quite close to mozzarella.

On the third- Suluguni. Suluguni cheese refers to hard pickled cheeses made from buffalo or goat milk.

On the fourth- grain cheese.

If mozzarella is needed to make pizza, then a melting cheese variety is needed to replace it. The best choice in this case is Tilsiter.
If this option does not suit you, there is only one thing left - to make mozzarella yourself.

How to cook your own mozzarella

For a beginner, the process will not be quick, but strict adherence to the recommendations will give the desired result - you will have your own mozzarella.

You will need: a liter of full-fat cow's milk, a glass of kefir, a tablespoon of salt, a tablespoon of vinegar (25%), gauze, a saucepan and a colander.

1) Pour milk into a saucepan and put on fire, heat until hot, but do not boil.
2) Remove the pan of milk from the heat and add 1 tablespoon of salt and a glass of kefir, mix thoroughly with a wooden spoon.
3) Add 1 tablespoon of vinegar and leave to stand for 30 minutes. After half an hour, the milk should curdle. It will turn out that the translucent whey will begin to separate from the lumps of the curd mass. If this does not happen, then you used unnatural milk or not enough fat. In this case, bring this mixture to a boil, the curd will begin to separate from the whey.
4) Take another pan, place a colander on top, on which lay a waffle towel or gauze folded in several layers. recline curd mass in a colander, let the whey drain completely.
5) Squeeze the curd mass well directly into the towel, as the quality of the extraction significantly affects the taste and structure of the mozzarella.
6) When the whey is no longer squeezed out of the cheese, wrap the mozzarella in cheesecloth (so that it does not dry out), leave it in a colander with a saucepan and put it in the refrigerator overnight so that the remaining whey finally drains into the saucepan.
7) In the morning, unfold the mozzarella ball, place in a bowl and pour over the separated whey. Put the cheese in the refrigerator for another day. Your homemade mozzarella is ready.

Now you know what you can replace mozzarella with

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Without this popular product, it is impossible to imagine Italian cuisine. hard varieties melts well and is suitable for cooking lasagna, pizza
and various casseroles. Small balls are used for salads and cold appetizers. What is in mozzarella?

Compound

The product is rich in B vitamins, especially B12 and folic acid (B9). In addition, it contains vitamin A, K, a large number of calcium, sodium and phosphorus. It has practically no carbohydrates and a fairly low percentage of fats.

Mozzarella calories

It is considered a low-calorie cheese and can be easily used for diet food. One hundred grams of the product has only 240 calories and a large amount of protein.

How to cook mozzarella at home?

The benefits and harms of a product depend on its composition. If you use quality ingredients, then the product will turn out to be of high quality and useful. We suggest you try to make mozzarella at home. For this you will need:

• Milk (3.5% fat) - 2 liters
• Purified water - 1.5 liters
• Salt - 2 tbsp. l.
• Lemon juice - 2 tbsp. l.
• Pepsin - on the tip of a knife

Cooking:

1. If you manage to find black buffalo milk, you are lucky. We didn’t find such exotic, so we used the usual cow's milk. And the fatter the better. The priority is homemade, which has not been pasteurized. It is easier to ferment. We need to heat the milk to seventy degrees.
2. Squeeze juice from lemon, dilute rennet in a glass cold water. Pepsin is obtained from the stomachs of calves. It is absolutely harmless and you need to add it just a little bit.
3. Mix juice and diluted pepsin with milk. We start stirring the mixture. After a while, the serum will begin to separate. We do not remove the milk from the stove, but do not bring it to a boil. There must be constant heating.
4. Then drain the whey and squeeze protein mass. It is better to work with gloves, otherwise it is hot.
5. Next, boil water in another saucepan, add salt there. We turn off the gas and throw our cheese there. It begins to change shape and becomes viscous. We stretch it, mix it and dip it into the water again.
6. After that we put it on cling film, smooth with your fingers, put in an envelope and lower it into the water again.
7. After doing such manipulations several times, we roll the mass into a sausage, wrap it in cling film and pull it in several places with threads. Let the cheese cool completely. You can skip the small balls and make one big one.