Mozzarella is a constant ingredient in 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 Mozzarella you need for a salad and you don’t have the goal of melting it, that is, there are four replacement 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. By palatability 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 do mozzarella himself.

How to cook your own mozzarella

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

You will need: a liter of 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 ready.

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.

Composition

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. Of the Russian ones, the Adyghe one is very similar in taste. 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- a constant component of many popular dishes, for example, Caprese salad, Margherita pizza. However, find mozzarella stores are getting more and more 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 Mozzarella you need for a salad and you don’t have the goal of melting it, that is, there are four replacement 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 most successful choice in this case is Tilsiter.
If this option does not suit you, there is only one thing left - to do mozzarella himself.

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 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. Drain the 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 ready.

Now you know what to replace mozzarella. By the way, in the articles and you will find a few more recipes for homemade cheeses.

About food 04.01.2015

How to combine incongruous

Gastronomic couples are successful, there are unsuccessful, and there are impossible. We all understand that “white is for fish”, and “red is for meat” is too simple, and there are many nuances. But now we are being convinced that “the impossible is possible”: the right wine has already been selected for both hot dogs and hamburgers, which means it’s time to take a swing at asparagus. Let's try to match the wine to the dishes, ...

About food 02.12.2014

What to substitute for feta cheese

In 2002, after many years of litigation in the court of the European Union, the Greeks proved that only cheese produced in Greece can be considered real feta cheese. Moreover, it is made from sheep's milk or from a mixture of sheep and goat. In addition, the milk of goats and sheep must have a specific aroma and taste, which can only be obtained in the pastures of certain regions of Greece - Macedonia, Thrace, Epirus, Thessaly, ...

Mozzarella cheese has already become a "native" dish in Russia. This is one of the most famous dairy products, which is loved in all regions of our country. Even despite the rise in price of Mozzarella in recent years, the popularity of the product is not declining.

What is Mozzarella?

Cheese has a pleasant mild taste, looks very aesthetically pleasing. The product has a mass useful properties. The shape of the cheese may vary. For example, there are pea-sized prepackaged mini balls that are sold in brine. A ball of such cheese must have an outer surface thickness of at least 1 mm. The product has a layered structure, if the ball is cut, then the serum appears. Hard smoked Mozzarella is also quite often found on store shelves.

In Italy, the product is used everywhere in the most different dishes. For example, everyone's favorite calzone cannot be cooked without Mozzarella. Salad "Caprese" - famous dish in Russia. In it, Mozzarella is in perfect harmony with tomatoes and herbs. It is noteworthy that the color of the salad is very similar to the colors of the national flag of Italy.

Description

The product is unsalted. The technology of its preparation has existed for more than one hundred years. Classic variant Mozzarella is prepared from black buffalo milk with the addition of a special starter made from the gastric juice of a young (no more than 6 months old) calf. The contents are then heated, thereby generating the coagulation process. The resulting composition is left for 9 hours. After that, the composition is heated again and mixed until a thick, dense mass is obtained. Balls or "pigtails" are formed from it. They are immediately placed in ice water, where salt is added. After that, the product is packed and sent to the trading floors.

Real Mozzarella can only be found on the Apennine Peninsula. In other parts of the world, the product is made from goat's or cow's milk with special additives. During production, the cheese acquires the density of cottage cheese. Then it is melted, which makes it very soft. In some cases, for the production of the product is used skimmed milk. Typically, this cheese is used to make pizza.

Composition

Cheese contains a huge amount of riboflavin (B2). It is a powerful antioxidant that stimulates the work of the brain and spinal cord, which is a prophylactic against dementia. Niacinth (B3) is also quite large quantities present in mozzarella. It transforms fats into energy, prevents diabetes and arthritis, and normalizes the amount of bad cholesterol in the body. We should also not forget about such useful vitamins as A, E and D.

Mozzarella is highly nutritious. The calorie content of the product is 245 kcal. However, in cheese:

• protein - 19 g;
• fat - 24 g;
• carbohydrates - 0 g.

Also in the composition there are a variety of useful microelements for the body. There are Omega 3 acids that are found in fish oil, a huge amount of amino acids. In addition, Mozzarella contains a unique beneficial element, biotin (B7), which the human body cannot synthesize. Biotin optimizes metabolism, lowers sugar levels, strengthens the walls of blood vessels, as well as hair and nails.

Kinds

Types of cheese vary in size and shape:

• Teccha done in a configuration that resembles a female braid;
• perlin- cheese that looks like pea balls;
• Chilegini produced in the form of balls the size of a cherry;
• bocconcini It's a mozzarella the size of a billiard ball.

Benefit and harm

Mozzarella normalizes metabolism, strengthens bones and joints. The product is saturated with antioxidants, vitamin E also protects membrane cells from damage by free radicals.

It is well known that cheese contains a large number of calcium. There is a lot of this element in Mozzarella. Calcium:

• helps preserve bones and teeth;
• serves as a prophylactic against oncological diseases;
• helps to strengthen the heart muscle and protects against the occurrence of myocardial infarction.

Mozzarella contains a considerable amount of phosphorus. It promotes good absorption of calcium, stimulates metabolism in the kidneys and intestines. Phosphorus is directly involved in the life of brain cells, provides connections between neurons. It is present in high concentrations in muscle tissue.

Mozzarella contains a lot of zinc, which is involved in the generation of blood cells (leukocytes). Zinc helps the work of the prostate gland, is an effective assistant in reducing excess weight. Protein compounds enable the body to produce a large amount of energy.

Potassium, which is also abundant in cheese, allows you to normalize the work of the heart and blood vessels. This element prevents the body from producing excess sodium, which also has a positive effect on overall well-being. In addition, potassium can effectively lower blood pressure, which is important if a person suffers from hypertension.

Cheese has a low calorie content, while it contains a huge amount of nutrients. If Mozzarella is consumed in reasonable amounts, it can contribute to a significant improvement in overall well-being. Also, such nutrition can be a good prevention of diseases such as:

• rheumatism;
• immunodeficiency;
• migraine;
• dementia;
• oncology;
• problems with the digestive system.

Mozzarella cheese is good as a preventative measure to avoid the concentration of uric acid in the joints. This cheese is rich in coenzyme R or biotin. The presence of such substances protects against brittle nails, helps strengthen hair. It is very useful for pregnant women to use this cheese (in reasonable quantities). Biotin also significantly reduces the percentage of glucose in the bloodstream, which is very important for people with diabetes.

However, despite all its benefits, like any product, Mozzarella can cause unwanted effects. Cheese contains a large amount of fatty compounds that can provoke blockage of blood vessels, circulatory disorders. Therefore, modern manufacturers have learned to make fat-free versions of Mozzarella. This is especially necessary for people who suffer from various ailments.

What is cheese used for and with what?

Mozzarella ripens quickly. IN Italian restaurants on the menu next to the name "Mozzarella" you can often find the inscription giornnata. This means that the cheese was produced only a few hours ago (no more than a day). The product is actively used for baking in pizza, finds its application in salads.

Mozzarella pairs well with different snacks and meals. Quite often the cheese is served separately along with dry white wine.

Cooking

You can also make mozzarella at home. To get about 1000 mg of the product, you need to prepare the following ingredients:

• a bucket of milk (8 liters);
• pepsin (available at any pharmacy);
• lemon acid.

The milk is warmed up. “Lemon” is added to it, a little water (half a glass). In this case, the contents of the container are constantly mixed. Pepsin diluted with water is prepared separately. After cooking, it is added to heated milk. The resulting semi-finished product is placed on water bath and heats up to a temperature of +36C.

You need to wait until the mixture thickens. In no case should the resulting composition be mixed. You should be patient and wait until the substance becomes thick enough. After cooking, the product remains in the container and cut into 2.5 cm cubes.

The remaining liquid is drained through a small colander. The resulting product is placed in the refrigerator and aged for 4-5 hours. Then the cut cubes are placed in a deep bowl, filled with water and softened. From the resulting pieces, you can easily form balls. Keep the cheese in brackish water in the refrigerator.

Storage

Mozzarella is most often produced in the form of balls. Such cheese is often eaten with tea or coffee, added to various dishes. When buying, it is recommended to pay attention to the expiration date indicated on the package, expired cheese is better not to use. If Mozzarella is sold in a sealed bag, then such a product is suitable for making pizza or pies (this should be indicated in the product description). Brine balls, on the contrary, are forbidden to freeze or heat. If you store them at sub-zero temperatures, they burst. If such a product is heated, then its contents will curl up and will not be usable.

It is better not to buy mozzarella in large quantities "in reserve", otherwise the product will deteriorate. If the cheese is in brine, then the container must be hermetically sealed. This product is recommended to be used within 48 hours of purchase. Most often, it is packaged in a transparent wrapper, which makes it possible to visually assess the quality of the cheese. The firm version of Mozzarella can be stored a little longer.

What can replace the product?

In recent years, Mozzarella has risen in price, manufacturers have reduced supplies. You can replace the product with cheese, which is recommended to be soaked in water to remove excess salt. You can also use Adyghe cheese, it is very similar to Mozzarella. In terms of its composition, Suluguni is practically not inferior to Mozzarella, it is also made from buffalo or goat milk.

Tilsiter cheese is suitable for pizza, the characteristics of this product are also similar to Mozzarella.

In the next video, you will find the original technology for preparing Mozzarella in just half an hour.

The recipe of many salads includes exotic cheeses. Some of them are difficult to find in the supermarket, others discourage the desire to cook a dish with their overpriced price tag, and sometimes a certain cheese simply does not meet our taste preferences.

One way or another, but a collision with an unfamiliar product often raises the question: what kind of cheese can it be replaced so as not to spoil the taste of the salad?

Interesting fact! The first written mention of cheese was made by Homer more than 3 thousand years ago. In his poem The Odyssey, he described in detail how cheese was made.

And the first state to establish the sale of cheese was the Netherlands. They produced the product in the form of large round heads.

Since then and until today, the shape of the cheese has not changed much, despite the fact that there are already more than 2000 varieties of cheeses.

Replacing exotic cheeses in recipes

Parmesan. This cheese gained popularity thanks to the well-known Caesar salad. Possesses exquisite taste and an attractive grainy texture that rubs very easily.

The famous Italian cheese is made from a huge amount of milk, about 500 liters per standard head weighing 40 kg, and it matures for at least 2 years. That is why such a delicacy is extremely expensive.

Mozzarella. This cheese is sold in two variations: in the form of a small oblong head and small balls in brine. Included in many salads, one of which is "Caprese" (a salad of fresh tomatoes and cheese). Pairs perfectly with fresh basil.

There are 4 complete mozzarella substitutes, but this does not apply to Caprese. Such a dish is based on this particular cheese and will lose its zest if it is excluded.

1. "Brynza". Before adding to the salad, soak it in milk to get rid of excess salt.
2. "Adyghe" cheese. It doesn’t matter if it looks like mozzarella in brine, but dry cheese will replace it without consequences.
3. Suluguni. pickled cheese buffalo or goat milk. The taste is similar to mozzarella.
4. "Grained" cheese. The structure is an exact copy of cottage cheese, therefore it can only be used instead of cheese in brine.

Dor blue. The youngest of all types of cheese with blue mold, which is injected into the cheese with a special needle along with rennet.

Basically, dor blue is combined with salad dressing, but often crumbled into its contents. The most popular royal cheese salad is with roast beef, pears and walnuts.

You can replace dor blue with any blue cheese. For example, the aristocratic Roquefort, the Italian Gorgonzola, the spicy Donablu. But compared to them, dor blue is much cheaper.

Camembert. In the recipes of some gourmet salads, you can find camembert - cheese with white mold. Soft like butter, the cheese has a rough surface, a pearly hue and a salty, slightly peppery taste without a hint of sweetness.

As an alternative for savory salad they pick up different noble cheeses, but it is more logical to prefer a product with a similar mold color: Brie, Buch, Cambatsolla.

True Normandy Camembert is made exclusively from cow's milk and sold in a veneer box.

Among 500 different types There are as many as 5,000 thousand peculiar varieties of cheeses, which means that you can find a replacement for any, even the most noble, delicacy!