What You Need to Know
Using a combination of rennet and acid to stabilize an emulsion of mozzarella cheese and water, ideal for creating creamy and smooth sauces and cheeses. The mozzarella cheese is first mixed with the rennet and acid, then slowly added to the water while blending.
This emulsion is a key component of traditional Campania dishes, such as the sauce served with pizza margherita.
Steps
- 1.
Pizza alla Margherita (Naples, Italy): Creates the creamy sauce base
- 2.
Mozzarella in Carrozza (Campania, Italy): Forms the dipping sauce
- 3.
Insalata Caprese Moderna (Capri, Italy): Provides emulsion dressing for tomatoes
The Science
Primary Reaction
emulsification