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Pizza mozzarella differs from regular mozzarella in taste and texture. Pizza mozzarella should be firmer and contain much less water so that it melts perfectly and does not leave a water when baking. This cheese behaves slightly differently during production. Due to the very low water content, it stretches a little worse, but when properly made it melts perfectly;)
For production I used:
-15l of pasteurized milk at 65 * C for 30 minutes
-3ml cacl
-thermophilic cultures:
streptococcus thermophilus
-3ml of calf rennet
-brine