The method for creating this fresh cheese involves a specific set of steps and ingredients, differing significantly from industrial processes. It typically starts with high-quality milk, often from water buffalo or cows, which is then cultured with specific bacteria. This culture acidifies the milk, facilitating the crucial coagulation stage where rennet is added to form curds. The resulting curds are then cut, heated, and stretched in hot water until they achieve a smooth, elastic texture, ultimately shaped into balls or other desired forms. This handcrafted process yields a product with distinct flavor and textural characteristics.
Following established guidelines offers numerous advantages. The result is a product with enhanced flavor profiles, reflecting the quality of the milk and the nuances of the culturing process. The careful stretching and kneading contribute to a uniquely pliable texture, distinct from mass-produced alternatives. Historically, this approach was the primary method for making this fresh cheese, representing a culinary tradition passed down through generations and regions, particularly in Southern Italy.
