What You Need to Know
Combining mozzarella curd and water through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the mozzarella curd is crucial in this process, and the stretching and folding creates a smooth and creamy cheese.
Unique to Campanian cuisine, this technique is essential for creating a variety of cheeses and dairy products with a smooth and creamy fat emulsification.
Steps
- 1.
Caprese Salad (Campania, Italy): Provides the creamy texture contrast to tomatoes
- 2.
Mozzarella in Carrozza (Naples, Italy): Melting quality depends on proper stretching
- 3.
Burrata (Puglia, Italy): Uses stretched curd as outer shell
The Science
Primary Reaction
emulsification