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Cheese from Italy, Basilicata
Made in 4 steps over 2.5 h. The longest step, cut and drain the curd, takes 2 h (ONAF).
| Main step | 2 hReported[onaf][onaf-sheet][pat-sheet] | Cut and drain the curd |
|---|---|---|
| Temperature | 37–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
| Starter: acidified whey from the previous day, ~3% of milk volume |
Total time across the recorded steps: 2.5 h
What changes: Raw whole cow milk goes into the vat
C, raw, whole
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw-milk cow mozzarella made daily by traditional wood-vat methods.
Every number is labelled with how it is known. How this atlas is made
