How to Make the Best Mozzarella

Mozzarella is a soft, fresh cheese well-loved for its gentle flavor, creamy feel, and wonderful melting quality. It comes from southern Italy, mainly the Campania area, and has been made there for many generations using traditional ways. The word “mozzarella” comes from southern Italian words meaning “to cut,” referring to the way the cheese is made-by cutting and stretching the curds during the process known as “pasta filata.” In this method, cheese curds are heated, stretched, and shaped until they are smooth and elastic.

While the original mozzarella was made from water buffalo milk, today most mozzarella, especially outside of Italy, is produced with cow’s milk. Mozzarella is central to Italian cooking, and it appears in dishes like pizza, Caprese salad, and baked pasta. Its milky, soft taste and its ability to stretch when melted help make it one of the world’s favorite cheeses.

What Is Mozzarella Cheese?

Mozzarella is a fresh, soft cheese known for its gentle taste and stringy, bendy texture. It isn’t aged like many other cheeses and is best eaten soon after it’s made to keep its mild flavor. It is usually stored in water or brine to keep it moist and fresh. The way mozzarella stretches and melts so well comes from the special “pasta filata” method, where the curds are heated and stretched.

Cheesemakers shape mozzarella into balls, and whether it’s made from cow’s or buffalo’s milk, it adds a creamy, gooey element to many dishes.

Mozzarella’s Origins and Name

Mozzarella comes from southern Italy, especially Campania, and has a long tradition. The methods of making it have been passed down for generations. According to some stories, mozzarella may have been discovered by accident when curds dropped into hot water, leading to its famous stretch. The name “mozzarella” was first used in a cookbook in 1570, and even earlier records mention “mozza” being served to travelers at a monastery. The word relates to the process of cutting the curd during cheesemaking, a key part of its creation.

Role in Italian Cooking

For Italians, mozzarella is more than just a cheese-it’s an important food in their kitchen. Its mild taste and smooth melt make it a must-have for classics like pizza, lasagna, and Caprese salad (with mozzarella, tomatoes, and basil). Traditionally, fresh mozzarella, especially from buffalo’s milk, was eaten the day after being made to enjoy its fresh taste. Thanks to refrigeration, people worldwide can now enjoy mozzarella, keeping its close link to Italian food traditions alive.

Types of Mozzarella Cheese

Mozzarella is more than just one type of cheese. There are many kinds, each with different textures, moisture levels, and flavors-mainly depending on the milk used and the way it’s made. The table below summarizes the main types:

Fresh Mozzarella

This version is soft, white, and most flavorful when eaten within a day of making. It usually comes packed in brine or whey to stay moist. It’s perfect for salads or eaten simply with a splash of olive oil.

Low-Moisture Mozzarella

This type has had much of its water removed, making it firmer and longer-lasting. It’s the cheese most often found on pizza because it melts smoothly and doesn’t make the crust soggy. It’s also easy to shred or slice.

Buffalo Mozzarella

The original and often the most prized kind, buffalo mozzarella is made from the milk of the Italian water buffalo. It is richer, creamier, and has a special, mild taste. Only cheese labeled “Mozzarella di Bufala Campana PDO” follows specific traditional rules and comes from certain Italian regions.

Other Special Types: Bocconcini, Burrata, and More

• Bocconcini: Small, bite-sized mozzarella balls, great as snacks or for skewers with tomatoes.
• Ciliegine & Perline: Even smaller shapes, often added to salads or soups.
• Treccia: Mozzarella twisted into a braid, good for presentations.
• Burrata: A mozzarella pouch filled with creamy stracciatella, making it even softer and richer.
• Affumicata: Smoked mozzarella, offering a unique smoky flavor.
• Variants made from sheep’s or goat’s milk also exist for different flavors.

Mozzarella Sizes and Shapes

• Regular balls (about 90g, 6cm)
• Large balls (up to 1kg, 12cm)
• Ovolini: Egg-sized
• Ciliegine: Cherry-sized
• Perline: Tiny, pearl-sized
• Braided and other shapes are also common

How Is Mozzarella Made?

Mozzarella is made using the “pasta filata” (stretched-curd) process, which helps give it its stretchy quality. There are some differences in how each type is made, but the main steps stay the same:

Main Ingredients

• Milk (water buffalo for traditional mozzarella, but mostly cow’s milk worldwide)
• Rennet (helps the milk solidify into curds)
• Salt (for taste and preservation, in the brine)
• Sometimes, citric acid (helps curdle the milk)

Choosing Milk

• The best mozzarella comes from fresh, high-quality milk (not ultra-pasteurized or homogenized if possible).
• Pasteurization temperatures should be low (170°F/77°C or less) for home cheesemaking.
• If only skim or non-homogenized milk is available, adding a small amount of cream helps.

Making Mozzarella: Step by Step

1. Warm the milk and add a starter (if used).
2. Add rennet (and citric acid if needed) to create curds.
3. Cut the curds, heat, and stir to separate from the whey.
4. Drain out the whey, then press the curds into a solid mass.
5. Let the curd acidify until it stretches easily (pH 5.2-5.5).
6. Immerse the curds in hot water or whey and stretch and fold until shiny and stretchy.
7. Shape into balls or braids, then put in brine for flavor and preservation.

Regional and Cultural Practices

Mozzarella is still made in different ways across Italy, with each region having slight differences-sometimes due to the breed of animal, the land, or the way the curds are treated. Campania is famous for buffalo mozzarella made according to strict rules, while other areas have their own special versions recognized by Italian food authorities.

Regulations and Protection

Italy and the European Union set up rules to protect special foods like mozzarella, ensuring the real thing is made by traditional methods with proper ingredients and in the right regions. This helps shoppers know what they’re buying is genuine.

Protected Labels: PDO and TSG

• PDO (Protected Designation of Origin): Only mozzarella from water buffalo milk, made in select Italian regions, using traditional methods, can carry this label (example: “Mozzarella di Bufala Campana PDO”).
• TSG (Traditional Speciality Guaranteed): This label means the cheese is made in a traditional way, but doesn’t tie it to a place or a milk type. Cow’s milk mozzarella often falls under this.

Authenticity and Labels

• “DOP” (Denominazione di Origine Protetta) or “PDO” means strict standards were followed from animal to finished cheese.
• “TSG” or “STG” means a traditional recipe, but not necessarily Italian or with a specific milk source.
• Without these labels, mozzarella could come from anywhere, using any milk type or method.

Nutritional Value of Mozzarella

Mozzarella is not only tasty-it also has protein, calcium, and other nutrients, though it’s not the lowest-fat cheese. Here is a summary of its nutritional value based on milk type and serving size:

It provides potassium, iron, and a special fat called CLA, which is linked to some health benefits.

Is Mozzarella a Healthy Choice?

• Fresh mozzarella is usually lower in fat and sodium than most aged cheeses.
• Buffalo mozzarella, in particular, has more calcium, protein, and iron-and less cholesterol-than many other cheeses.
• It is high in sodium, so people watching their salt need to be careful.
• Like many foods, it’s best enjoyed in moderation as part of a varied diet.

How to Store Mozzarella

How you store mozzarella makes a big difference, especially for fresh types, which spoil faster. Here are storage tips:

Fresh Mozzarella Storage

• Keep it in its water, brine, or whey in the fridge until ready to use.
• If it dries out, a light salted water solution helps keep it soft.
• Don’t use ice water; it makes the cheese hard and less tasty.
• For best taste, eat within a day or two.

Shelf Life & Spoilage

• Fresh mozzarella lasts about a week in brine, and less time after opening-ideally eat it within a day.
• Low-moisture mozzarella can last up to a month in the fridge; shredded kinds can last up to six months.
• Signs it’s spoiled: bad smell, mold, or a slimy feel. If you notice any, throw it out.

Can You Freeze Mozzarella?

• Fresh mozzarella can be frozen, but it may become crumbly or less stretchy after thawing-good for cooked dishes, not for salads.
• Wrap tightly before freezing. Thawed mozzarella is best used in hot dishes.
• Low-moisture mozzarella freezes better, especially when shredded.

How to Use Mozzarella in Cooking

Mozzarella is used in all sorts of recipes due to its ability to melt smoothly, stretch, and mix with many flavors.

Popular Italian Dishes

• Pizza: The classic cheese for pizza, valued for its melt and stretch.
• Pasta: Used in baked pasta dishes like lasagna and ziti for creaminess.
• Caprese Salad: Sliced fresh mozzarella with tomatoes and basil-simple and tasty.

Creative Ways to Use Mozzarella

• Stuff it inside meats, vegetables, or pastries.
• Add to sandwiches and paninis for melty goodness.
• Top bruschetta, salads, or even use as a snack with fruit or vegetables.
• Try marinated mozzarella balls as a quick appetizer.

Melting and Cooking Tips

• Low-moisture mozzarella is best for baking and pizza-melts evenly and doesn’t make the food watery.
• Fresh mozzarella has more water-slice, pat dry, or add it late during baking to avoid soggy results.

Substitutes and Similar Cheeses

Sometimes mozzarella isn’t available or a different texture or taste is desired. Here are options:

• Burrata: Creamier inside, can replace fresh mozzarella in some dishes.
• Provolone or Monterey Jack: Sharper or milder, good for melting in baked dishes.
• String Cheese: Made the same way as mozzarella but processed to be stringy and easy to peel apart.
• Ricotta: Not a direct swap but can be used in some fresh dishes; it is softer.
• Pasta filata family (Provolone, Caciocavallo): Other Italian cheeses using the same stretching technique, often firmer or older than mozzarella.

Frequently Asked Questions

What’s the difference between fresh and low-moisture mozzarella?

• Fresh mozzarella is soft, wet, and best in salads or eaten fresh-needs to be used quickly.
• Low-moisture mozzarella is firmer, lasts longer, and melts better-best for pizza, baking, and cooking.

Can you use mozzarella for pizza?

Yes! Mozzarella is the main pizza cheese everywhere. Low-moisture mozzarella works especially well because it melts without making the crust soggy. Fresh mozzarella can also be used, but slice and dry it first to avoid too much moisture on the pizza.

How does mozzarella compare to other Italian cheeses?

• Mozzarella is softer and meant to be eaten fresh or just melted, unlike aged, hard cheeses like Parmesan or Pecorino Romano which are salty and tangy.
• Ricotta is softer and grainier, used for fillings, while mozzarella stretches and is firmer.
• Burrata is a cream-filled mozzarella, richer and softer.

Is mozzarella vegetarian?

This depends on how it’s made. Traditional mozzarella often uses animal rennet (from calves), which means it’s not vegetarian. Some brands use vegetable or microbial rennet-always check the label for “vegetarian rennet” or ask the maker if unsure.