Mozzarella VS Fior di latte Mozzarella , what its the different?
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- Опубликовано: 10 мар 2023
- Meaning “flower of the milk,” fior di latte mozzarella is your classic, traditional mozzarella. It's made with fresh whole cow's milk and has a sweet, light, and delicate flavour with an elastic texture.
Mozzarella style fresh cheeses are also great on pizza. High-moisture cheeses are perfect for wood oven cooking. In fact, Fior di Latte was formulated specifically for pizza recipes, with a creamy, fresh, milky taste that's great for high-temperature ovens. 
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Thanks for a great explanation Master Massimo.
i noticed when i buying moz in Ireland it is very dryish on pizza, now i know where is the problem. That creamy version with olive looks great. Thank You
Hello, wanted to learn about pizza business and came across your Channel, thank you 🙏🏼 very much you are much appreciated finding time make videos,edit and upload.
Contact me at maxinocerino@gmail.com
Fascinating. Thank you. 🍕🍕🍕
Thank you Massimo! This video makes me wish we had Fior di latte mozzarella readily in our area. I will definitely look a lot harder to see if I can locate some now
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
LOVED this video , thanks Maestro !! Appreciate someone did a video showing the difference...
Thank you! Very interesting. I never thought that there might be starch in mozza. Will definitely look on the ingredients list in the future. And continue discovering doing my own cheese after finally having found a source of good fresh local milk. 😀
If you buy the one in brine it does not normally contain potato starch, but the grated or dried one almost always contains it as an anti caking agent...
@Random Surfer thanks for that clarification! Luckily, I did know that about the shredded cheeses. Nonetheless, second batch of soft cheese within two days is just setting. 😉
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
@danialsan97 aha, also makes sense. 😉
thanks for your feedback 😀
great video boss, thank you
thanks you this is helping my school study have a wonderful life:)
Free online pizza masterclass by Massimo. Grazie Chef!!
Here in the USA pre shredded has the starch or anti caking additives. We have many choices of fresh with only milk and usually has some vinegar,salt and microbial rennet. If just mozzarella not labeled as fresh it doesn’t have salt. The pre shredded and even the one not labeled fresh will burn faster. Maybe because it has less water, not sure. I personally like just a little color on even the fresh mozz. but not burnt.
In the States, we only see additives in the pre-shredded cheese. Cubed is rarer, but probably has some.
Wet(fior di latte) or dry whole cheeses are fine, but we do have full fat, part skim, and skim('fat-free'-actually about 1% when tested) in the drier, usually full fat for the fior.
Local stuff(we are in Vermont) is all fior di latte. Good, but it needs drying off a little
molto bravo come sempre 👏
Thanks for the explanation of the mozzarella differences. I do use both in my Ooni Koda 16, but I like Fior de latte better and mix it sometimes with smoked provalone.
I use the same GiMetal turning peel. Can't seem to use the slider on it. Find it easier without it like you do.
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
Yes, you are correct about the process and difference in the two types of cheeses. He didn't explain in depth how both are made. It was more a visual on the difference between the two after the cook.
I was confused when he said there was potato starch in the regular mozzarella. I think he said in another video that he buys his mozzarella pre cut in bags already, which explains why it has anti caking agents like corn or potato starch inside.
I buy the log and cube cut it myself. Do not like the pre-shredded because of that.
Another reason why the cheese on the regular mozzarella is brown on top is because, (correct me if I'm wrong) you buy your cheese pre cut.. correct? If so, they put anti caking agents in it to keep it from not sticking together. Potato or corn starch burns. (reason why I don't use pre shredded or cut).I cube all my whole milk low moisture block mozzarella, and it does not turn brown or burn on top.There are no caking agents in block mozzarella. I use my Ooni Koda 16 oven and it gets very hot inside and does not turn brown or burn. 🇮🇪 Grazi.
@@alge3399 I don't think it is because of that. In Italy I've never found mozzarella with any kind of starch in it. Nevertheless, there are times where you find burned (brown) mozzarella. That is because of the Maillard reaction, the process for which the sugars inside it (mainly lactose) caramelize. This is due to many factors, but the most important are moisture and ph (acidity). Fior di latte mozzarella is higher in moisture and lower in ph (higher acidity) with respect to citric acid mozzarella. In fact, citric acid mozzarella is stretched at a higher ph than fior di latte plus, you can notice whey going out when cutting fior di latte while in the other cannot.
Hope this can help 😊
@@alge3399 In Italy a pizza with brown caramelized mozzarella is not a good sign and not satisfactory at all, for a real Napolitan pizza. That means the mozzarella is not fior di latte and thus not in accordance with Napolitan pizza standards and rules.
Saying that, if you don't have, cannot afford or find mozzarella fior di latte but only citric one, it is fine. Pizza is always delicious 😋 (and that's also why it is the most known and loved dish in the world)
Great explanation Massimo, here in Australia most of the mozz is basically milk and culture and some salt, (and anti caking agent in some) I have not seen any with potato starch so far. Thank you for being a guide on my journey into good pizza, it is amazing. I am getting a "feel" for the dough, and also my oven, it is awesome. Regards, Gary
👍🙏🙏🙏🍕
The anti caking agent which I believe is potato starch is usually found in shredded mozzarella
@@johngrasso2843 I checked and the additive number which is 460 (Microcrystalline cellulose) but after looking at the ingredients on a store bought pizza I am still smiling :) hard to get raw milk here unfortunately.
@@gazzasbees9377 very hard to find good mozarella. Icnussa fine foods, they have a website. They import mozarella apparently from italy and it was quite amazing. Pricey but worth it in my opinion compared to woolys
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
Thanks for that I didn’t know 😊
Thank you I will be checking for fior di latte mozzarella around the area which I live in Massachusetts.
👍👍🙏🍕
Hi - can I ask why you use cubbed fior Di latte instead of Napoli cut? I find the Napoli cut goes a little further. Thanks for all the great and informative videos.
I do sometimes napoli cut aswell but also it's more expensive in those days you need keep on budget
I agree - we pay £7.95 / kg for Napoli cut
I searched for mozzarella with starch but as far as I'm aware they do not sell that in Holland where I'm located currently. Only mozzarella from 100% milk (cow or Buffalo). The shredded cheese does have starch so it doesn't stick.
In Germany, where I live, we can't take hold on fior di latte easily. And the most supermarket's mozzarella you will find is way too wet. And the firm mozzarella is also hard to find, only for business in special stores you'll find them. So I know about the burning problem with that kind of mozzarella. It's a big quality difference, sadly. Thanks for showing and explaining this, :) keep on stretching, Massimo.
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
@@danialsan97 Thanks for your long comment and in depth explanation. I never made Mozzarella or any other cheese at home. My problem is, that I can't just buy the right cheese at my local supermarket.
My best improvement, also in taste, was to let the super moist mozzarella dry in a bowl and sieve over a couple of hours. Still not the same as a Fior di Latte, but melts good without oozing out of water.
Hi friend, do you recommend cubed mozzarella over shredded and why?
cube 10 cm
shredded burn much fast
Hi Massimo, Thank you so much for your video. It is always very informative! Can you share where you buy your fior de latte in the UK(with no potato starch) ? Thank you
Prestige Italian food
@Massimo Nocerino Pizza Massimo thank you for replying. I appreciate it very much 👍
@Robert please if you buy any thing from them tell my name
@Massimo Nocerino Pizza Massimo , thank you, Massimo. I absolutely will mention your name, and once again, thank you for sharing the information.
I have a poolish question.
Can you use poolish to make dough, then cold ferment that dough in the fridge for a day or two?
Yes you can
Interesting to see the difference. In America we call fior di latte Fresh Mozzarella, which is very white and more wet. The drier cheese is just called Mozzarella. New York style pizza they only use regular mozzarella and it does not burn as it is cooked at a lower temperature. If you want the fresh mozzarella you have to ask for it specifically. I don’t believe here they use potato starch for the regular mozzarella but now I will check. I thought the only difference was the moisture.
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
hey Maximo my men!
just a quick q, i use fior di late straigh from the package and some whey appear in the pizza, how can avoid that?
i notice you cut it before, i should try that!
cheers!
Yes if the pizzas are watering keep dry from excess water and cutting first.
The OG@@massimonocerino
thank you man
What hydration is best for beginners and will the dough be OK in a box at room temperature
62%
You can go lower to learn how to make good dough balls and learn how to fold of you ask me. 55% is okay to begin the adventure.
Dough is okay at room temperature for 6 to 8 hours. Make sure to use little yeast, or your balls may over rise.
You can use a little olive oil, which makes the pizza easier to handle and touch. On your hands or in the dough.
When you get more experience and faster you can leave out the oil in the dough and increase the he hydration. It is better to be on the save side to not get discouraged. 😊
Which cheese are you using !!?
Can you share name of your cheese and where does it available!?
Its very appreciated 🙏🏼
Mozzarella fior di latte .where you base?
@@massimonocerino in leicester
@@rajsurendra7884 check Carnevale should delivery on your aerea
Hi friend, is the shop called "adimaria" a good place to buy Fior di latte Mozzarella? Because Prestige Italian food is only for business, they wont deliver to normal person.
Hi Friend I don't know Adimaria shop.
Wow! Wow,
Educational,
The Fior de latte Mozarella, it is healthier… lower in carb NO STARCH FOR BULK! 👌👏👏👏
Ahead of my time, I DO use the healthier version every time,
The price speak loud,… PRIORITY is to choose QUALITY in all facets of cooking,
Your Tutorial will be of enormous help for people that enjoy flavoursome Pizzas and the rest,
Thank you for sharing,
Greetings,🌹🌹🌹🌹
Edith, a happy Subscriber
👍🙏🙏🍕
£9 per kg. We actually pay a little less than that in the USA. I thought our food prices were high
Thank you, can you make tortillas with that dough, thank you Massimo, very nice video's😊
Yes you can please check my videos of Pane Carasau may be good for the tortillas
@@massimonocerino you are the best, well done 👍
I BRRN MAKING PIZZA FOR YEARS====GRAZZI
Interesting, I never knew about Fior di latte mozzarella as all we have in our stores where I live are fresh or aged, but always called just Mozzarella. I always for the fresh mozzarella unless some unforeseen reason occurs
He is completely wrong and making fake news. The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
Pre-shredded store bought mozzarella is coated in potato starch, as it acts as an anti-caking agent. Best to buy the pear shaped mozzarella, cut it yourself. You don't have to grate it, just cut it into little chunks.
In Europe, regular Mozzarella melts away and it will be soft and creamy in your mouth.
Fior di Latte is a totally different story, you really have to chew it and it tastes a little bit stronger than regular Mozzarella.
Is the only reason they put potato starch in mozzarella price? Or does it have any other "benefits"?
The only benefits are the price bit cheaper but in therm of quantity its not tastes as fior di latte
In the shredded variant it is for anti caking as well. Just like most other pre shredded cheese has.
Sir Where you from
I'm Italian
Where is it sir
London
Looks like I pay top dollar for cheap a shit product at Costco, that would explain the burning of the cheese every time before the pizza is done. Grazie mille, Massimo!
We're you ordering indegrents like chesse from carnevale??
I don't order from Carnevale but its good mozzarella for pizzas
@Massimo Nocerino Pizza Massimo then what supplier you have if you can share 😉?
@@Blue_chan-Y prestige Italian food tell them I send to you
@@massimonocerino ok thank you Massimo
I hate watching you shape the base, no matter how much I try, it ends up as a disaster.
More practice required I guess.
its so hard right? we must keep practicing!
It's a pleasure to watch for me !! Your dough needs to build up gluten structure and relax at least 24 hours.
You are completely wrong.... The difference is this: with Mozzarella Fior di Latte, thermophiles living bacteria (same bacteria as yogurth) are added to the milk, once the curd has formed, you let them ferment the lactose (it takes 2.5 hours at 40 degrees Celsius) to produce lactic acid, which is needed to reach the right acidity for stretching the curd. In normal mozzarella (industrial method, which actually is not the normal way and traditional way), citric acid is added instead of bacteria to immediately reach the right acidity and thus can be stretched right after the curd has formed (you can make mozzarella in 30 mins compared to 4 hours). The taste and texture is just completely different!
Thanks for your full details
But both look industrial. I make my pizza with mozzarella balls in the water bags, nice round and white. Both the cheeses you are showing are yellow in color, I suspect industrial and kinda fake mozzarella/fior di latte, would you agree? Why don't you use the white ball mozzarella and shred it yourself?
I do agree mozzarella balls are better than mozzarella block.i do use 50 kg mozzarella weekly. So for few reasons I can't use more space in fridges.more preparation for me and more expensive. Maybe if have my restaurant I will change with mozzarella balls
The wet balls you have to dry. Time is money. I think the yellow ones have intenser colour because they are dryer. Or am I wrong?
@@dussie920he said because it’s from a block and they make the mozzarella mixed with potato starch
Oooh fior de latte ruin my pizza its very soggy
Normally fior di latte it's not soggy maybe buffalo mozzarella does
Good info
I buy Galbani whole milk mozzarella. I don't like how the part skim mozzarella melts. I've never seen buffalo mozzarella, but Galbani does have fresh motz and it's very wet and kind of falls apart when I try to grate it.
Make cubes or napoli cut much better instead of grated