What You Need to Know
The emulsion is formed by heating milk, salt, and rennet, which creates a stable mixture of fat and water. The rennet helps to coagulate the milk, while the salt provides a source of flavor.
This cheese is typically served with pasta or used as a topping and is a staple of Campanian cuisine.
Steps
- 1.
Caprese salad (Campania, Italy): Provides the creamy base that contrasts with tomato acidity
- 2.
Mozzarella in carrozza (Naples, Italy): Melting core in fried bread sandwiches
- 3.
Insalata tricolore (Lombardy, Italy): Forms one-third of the color/flavor trifecta with avocado and tomato
The Science
Primary Reaction
coagulation