There are some simple rules to follow to make a perfect buffalo mozzarella.
Rules followed to the letter by the La Vecchia family that, for this reason, stands out for years in the production of this precious stringy pasta product
When milk is transported to the dairy it is necessary to proceed with the coagulation: brought to a temperature between 33 and 39 ° C, the serum from the processing of the day before is added so that it is ready for the subsequent coagulation in the polyvalent or steel boilers, through the exclusive use of natural calf rennet. This process is the natural grafting and we call it “cizza“
Once coagulated and acidified we proceed with the breaking of the caseinous lumps with the “spino” (thorn) , a simple and ancient tool used by the cheesemaker to break the curd and “create” the cheese. At this stage of the work there is the separation between the solid part, or the curd, and the liquid part of the milk, also called “sweet whey” from which the delicious buffalo milk ricotta will be made.
The curd is left to acidify under the whey until it is ripe or ready for the “filatura”: the stretching phase of the process. At this point only the hands of a skilled dairyman are able to stirr the boiling water with the chopped curd in the tub to melt it, lift it, stretch it evenly without breaking it and, only at this point, to proceed with the actual stretching process.
Now it can be shaped into the 10-gram mozzarellas: bead, cherry, morsel; up to three kilograms: braids and knots included. The different shapes and weights can be obtained manually by the cheese maker himself, by his collaborators or with the help of machines called forming machines which produce pieces of predetermined weight. The “Mozzarella di Bufala Campana” is then placed in large tanks containing cold water, to ensure firming, and saline solution, to give the right degree of flavor.