[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.starweg.cz\/prava-mozzarella-je-pro-fajnsmekry\/#Article","mainEntityOfPage":"https:\/\/www.starweg.cz\/prava-mozzarella-je-pro-fajnsmekry\/","headline":"Prav\u00e1 mozzarella je pro fajn\u0161mekry","name":"Prav\u00e1 mozzarella je pro fajn\u0161mekry","description":"O tom, \u017ee je mozzarela italsk\u00fd s\u00fdr, nen\u00ed \u017e\u00e1dn\u00fdch pochyb. Ale zda se vyr\u00e1b\u011bla d\u0159\u00edv z kravsk\u00e9ho \u010di buvol\u00edho ml\u00e9ka, o tom se vedou spory dodnes. Vzhledem k tomu, \u017ee kr\u00e1vy byly v It\u00e1lii d\u0159\u00edv ne\u017e buvoli, se v\u011bt\u0161ina n\u00e1zor\u016f p\u0159ikl\u00e1n\u00ed k tomu, \u017ee p\u016fvodn\u00ed mozzarella byla vyr\u00e1b\u011bna z ml\u00e9ka kravsk\u00e9ho. Protikladem tohoto tvrzen\u00ed je […]","datePublished":"2019-12-03","dateModified":"2023-06-08","author":{"@type":"Person","@id":"https:\/\/www.starweg.cz\/author\/devene\/#Person","name":"devene","url":"https:\/\/www.starweg.cz\/author\/devene\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/014a645f9f16d49aceddb25e316448c724bd78e7db0ee7a34c29417d5ca39ef1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/014a645f9f16d49aceddb25e316448c724bd78e7db0ee7a34c29417d5ca39ef1?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"starweg.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.starweg.cz\/wp-content\/uploads\/img_a364409_w4184_t1577118291.jpg","url":"https:\/\/www.starweg.cz\/wp-content\/uploads\/img_a364409_w4184_t1577118291.jpg","height":0,"width":0},"url":"https:\/\/www.starweg.cz\/prava-mozzarella-je-pro-fajnsmekry\/","about":["Slu\u017eby"],"wordCount":923,"articleBody":"O tom, \u017ee je mozzarela italsk\u00fd s\u00fdr, nen\u00ed \u017e\u00e1dn\u00fdch pochyb. Ale zda se vyr\u00e1b\u011bla d\u0159\u00edv z kravsk\u00e9ho \u010di buvol\u00edho ml\u00e9ka, o tom se vedou spory dodnes. Vzhledem k tomu, \u017ee kr\u00e1vy byly v It\u00e1lii d\u0159\u00edv ne\u017e buvoli, se v\u011bt\u0161ina n\u00e1zor\u016f p\u0159ikl\u00e1n\u00ed k tomu, \u017ee p\u016fvodn\u00ed mozzarella byla vyr\u00e1b\u011bna z ml\u00e9ka kravsk\u00e9ho. Protikladem tohoto tvrzen\u00ed je ale fakt, \u017ee prvn\u00ed dochovan\u00fd recept na mozzarellu je z roku 1120, a jde o mozzarellu z ml\u00e9ka buvol\u00edho. Tak\u017ee te\u010f babo ra\u010f! Ale proto\u017ee ka\u017ed\u00e1 z nich m\u00e1 n\u011bco do sebe a ka\u017ed\u00e1 je n\u011b\u010d\u00edm specifick\u00e1, vyr\u00e1b\u011bj\u00ed Italov\u00e9 tradi\u010dn\u00ed mozzarelly obou druh\u016f. Mozzarella di bufalo je chu\u0165ov\u011b siln\u011bj\u0161\u00ed a lehce nakysl\u00e1. Vzhledem k tomu, \u017ee buvol\u00ed ml\u00e9ko je podstatn\u011b tu\u010dn\u011bj\u0161\u00ed ne\u017e kravsk\u00e9, je buvol\u00ed mozzarella v\u00edce syt\u00e1. Sn\u00edte jednu a jste najezen\u00ed. Mozzarella z kravsk\u00e9ho ml\u00e9ka je podstatn\u011b leh\u010d\u00ed, sv\u011b\u017eej\u0161\u00ed chuti a hod\u00ed se i pro ty, co hl\u00eddaj\u00ed linii.
 
 Chcete si vyrobit svou mozzarellu? Pros\u00edm, zde je n\u00e1vod \u2026.
 Je to zd\u00e1nliv\u011b jednoduch\u00e9: ml\u00e9ko se prudce zchlad\u00ed na teplotu tak 2-3 stupn\u011b a ihned se za\u010dne intenzivn\u011b m\u00edchat, aby nedoch\u00e1zelo k usazov\u00e1n\u00ed smetany na jej\u00edm povrchu. N\u00e1sledn\u011b se do ml\u00e9ka pomalu p\u0159id\u00e1v\u00e1 kyselina citronov\u00e1 (p\u016fvodn\u00ed recept p\u0159id\u00e1val zkysl\u00e9 ml\u00e9ko) a\u017e do doby, kdy z\u00edsk\u00e1 kyselost \u201etak akor\u00e1t\u201c. T\u00e9to f\u00e1zi se \u0159\u00edk\u00e1 \u201e\u010dten\u00ed ml\u00e9ka\u201c. Tud\u00ed\u017e, a\u017e je ml\u00e9ko \u201ep\u0159e\u010dteno\u201c, zah\u0159eje se na teplotu 35 stup\u0148\u016f a p\u0159id\u00e1 se do n\u011bj sy\u0159idlo, kter\u00e9 zp\u016fsob\u00ed sra\u017een\u00ed ml\u00e9ka. Po 10 a\u017e 15 minut\u00e1ch je ml\u00e9ko sra\u017een\u00e9 a rozkr\u00e1j\u00ed se na velk\u00e9 kostky, kter\u00e9 se nechaj\u00ed chv\u00edli odpo\u010dinout. Z p\u016fvodn\u011b pevn\u00e9 hmoty za\u010dne po chvilce odpo\u010dinku vznikat hmota tvarohov\u00e1, kter\u00e9 se \u0159\u00edk\u00e1 cagliata. Ta se pak rozm\u011bln\u00ed na mal\u00e9 kousky, kter\u00e9 se neust\u00e1le prom\u00edch\u00e1vaj\u00ed a prom\u00edch\u00e1vaj\u00ed, aby se z n\u00ed dostalo co nejv\u00edce syrov\u00e1tky ven. Syrov\u00e1tka se pak vyced\u00ed a ponech\u00e1 k v\u00fdrob\u011b jin\u00e9ho druhu s\u00fdra, nap\u0159. ricotty. A nyn\u00ed u\u017e p\u0159ich\u00e1z\u00ed etapa, p\u0159i kter\u00e9 se cagliata prom\u011bn\u00ed na mozzarellu. K tomu je pot\u0159eba hmotu lehce prosol\u00edt a zal\u00edt t\u00e9m\u011b\u0159 va\u0159\u00edc\u00ed vodou. Lehce prom\u00edchat. A pr\u00e1v\u011b v tomto okam\u017eiku p\u0159i\u0161el \u010das pro opravdov\u00e9ho mistra s\u00fdra\u0159sk\u00e9ho, aby hol\u00fdma rukama vyt\u00e1hnul z t\u00e9m\u011b\u0159 va\u0159\u00edc\u00ed vody onu hmotu a vyskl\u00e1dal ji na d\u0159ev\u011bn\u00e1 prk\u00fdnka. \u0158\u00edk\u00e1 se, \u017ee spr\u00e1vn\u00fd s\u00fdra\u0159 se pozn\u00e1 podle azbestov\u00fdch rukou a tento moment je toho d\u016fkazem. Nyn\u00ed za\u010d\u00edn\u00e1 f\u00e1ze natahov\u00e1n\u00ed. Tak dlouho se cagliata r\u016fzn\u011b natahuje a vytahuje do d\u00e9lky, do \u0161\u00ed\u0159ky, a\u017e z\u00edsk\u00e1 ide\u00e1ln\u00ed konzistenci, ze kter\u00e9 se tvaruj\u00ed samotn\u00e9 s\u00fdry. Ty pak mohou b\u00fdt ve tvaru kuli\u010dek, prou\u017ek\u016f nebo uzl\u00edk\u016f. Hotov\u00e9 s\u00fdry se pono\u0159\u00ed tak na p\u016fl hodiny do studen\u00e9 vody a t\u00edm je d\u00edlo ukon\u010deno. Z vody u\u017e putuj\u00ed p\u0159\u00edmo na stoly str\u00e1vn\u00edk\u016f.
 
 Nejlep\u0161\u00ed je z \u010derstv\u011b nadojen\u00e9ho ml\u00e9ka
 Spr\u00e1vn\u011b ud\u011blan\u00e1 mozzarella je chutn\u00e1 sama o sob\u011b, jemn\u00e1, lehce slan\u00e1 a vl\u00e1\u010dn\u00e1. V podstat\u011b k n\u00ed nen\u00ed pot\u0159eba nic p\u0159id\u00e1vat. Jej\u00ed kvalita je p\u0159\u00edmo z\u00e1visl\u00e1 na kvalit\u011b ml\u00e9ka. Ide\u00e1ln\u00ed je ji vyr\u00e1b\u011bt z ml\u00e9ka nepasterizovan\u00e9ho, ale s t\u00edm, \u017ee ji mus\u00edme nejpozd\u011bji do t\u00fddne sn\u00edst. Tato mozzarella je ale delikatesou. Vyr\u00e1b\u011bt se d\u00e1 i z pasterizovan\u00e9ho ml\u00e9ka, jej\u00ed trvanlivost je pak del\u0161\u00ed, ale na chuti u\u017e to jde poznat.
 \u010ce\u0161i miluj\u00ed italsk\u00fd Caprese sal\u00e1t
 V \u010desk\u00fdch kuchyn\u00edch se nej\u010dast\u011bji z mozzarelly p\u0159ipravuje italsk\u00fd sal\u00e1t Caprese. S\u00fdrov\u00e9 kuli\u010dky se nakr\u00e1j\u00ed na kole\u010dka, prolo\u017e\u00ed se pl\u00e1tky raj\u010dat a listy bazalky. V\u0161e se lehce osol\u00ed a zakape olivov\u00fdm olejem. M\u00e1lokoho u n\u00e1s napadne, \u017ee tyto t\u0159i suroviny, tedy jejich barvy, maj\u00ed p\u0159ipom\u00ednat barvy italsk\u00e9 vlajky. Italov\u00e9 jsou na to n\u00e1le\u017eit\u011b hrd\u00ed.
 Pokud v\u00e1m mozzarella p\u0159ipad\u00e1 nijak\u00e1, je n\u011bkde chyba
 Dne\u0161n\u00ed sv\u011bt si p\u0159\u00edli\u0161 nezakl\u00e1d\u00e1 na tradic\u00edch a co nejlep\u0161\u00ed kvalit\u011b. Dnes je to sp\u00ed\u0161 o cen\u011b a dlouh\u00e9 trvanlivosti v\u00fdrobk\u016f. Ne jinak je to i u mozzarelly. Aby vydr\u017eela co nejd\u00e9le, nahrazuje se \u010derstv\u00e9 ml\u00e9ko ml\u00e9kem su\u0161en\u00fdm a v nemal\u00e9m mno\u017estv\u00ed se p\u0159id\u00e1vaj\u00ed i r\u016fzn\u00e9 chemick\u00e9 \u201evymo\u017eenosti\u201c. Bohu\u017eel. Mo\u017en\u00e1 i proto \u010ce\u0161i mozzarelle p\u0159\u00edli\u0161 neholduj\u00ed, p\u0159ijde jim chu\u0165ov\u011b nev\u00fdrazn\u00e1. D\u016fvody, pro\u010d je tento s\u00fdr mdl\u00e9 chuti, jsme si uvedli v\u00fd\u0161e. Proto budete-li m\u00edt n\u011bkdy mo\u017enost ochutnat opravdu poctivou pravou italskou mozzarellu ru\u010dn\u011b tahanou, tak rozhodn\u011b nev\u00e1hejte. Mo\u017en\u00e1 se k t\u011bm kupovan\u00fdm u\u017e nikdy nevr\u00e1t\u00edte a ta prav\u00e1 mozzarella se stane sou\u010d\u00e1st\u00ed va\u0161eho j\u00eddeln\u00ed\u010dku. Na\u0161t\u011bst\u00ed jde sehnat u\u017e i na \u00fazem\u00ed na\u0161\u00ed republiky.
                                                                                                                                                                                                                                                                                                                                                                                         4.5\/5 - (6 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Prav\u00e1 mozzarella je pro fajn\u0161mekry","item":"https:\/\/www.starweg.cz\/prava-mozzarella-je-pro-fajnsmekry\/#breadcrumbitem"}]}]