![]() ![]() ![]() ![]() In this collection you’ll find only recipes that use fresh mozzarella. Fresh mozzarella ball and shredded low moisture mozzarella There are two main categories of mozzarella cheese: fresh mozzarella packed in water and low-moisture Mozzarella, commonly known as the “regular Mozzarella” and often sold in pre-shredded bags, string cheese or whole blocks. These days, however, mozzarella is generally made from cow’s milk and it’s available at pretty much any grocery store. Traditionally, mozzarella was only made from the rich buffalo’s milk, and for the purist, that’s the only mozzarella. Whatever you do, make sure you’ve got a plan to finish your fresh mozzarella as soon as possible-it won’t stay good as long as it’s shredded or stick-ed counterparts.Who doesn’t love pillowy, creamy, fresh mozzarella cheese? In this collection you’ll find 15 terrific fresh mozzarella recipes that are easy to whip up, perfect for any occasion, and absolutely delicious.Įveryone needs some fresh mozzarella in their life! : ) It’s exceptional alongside pasta, like in our sheet-pan burrata caprese gnocchi, or in a salad, like our peach & burrata caprese salad. Burrata is essentially fresh mozzarella surrounding scraps ( straciatella in Italian) leftover from the cheese-making process, and it’s DELICIOUS. Want to take things truly next level? Try mozzarella di bufala (yep, from buffalo milk), mozzarella fior di latte (from top of the line cow’s milk), or burrata. One of the most classic options is to make a caprese salad with large slices, but you can also toss the smaller balls into salads, like our summer panzanella or antipasto chickpea salad, or stick them on skewers, like in our melon prosciutto skewers. The different sizes are known by different names (ovoline, ciliegine, and perline are a few popular options), so pick the one that’s best for your recipe. When we’re looking to fancy things up though, there’s nothing better than fresh mozz. Their lower fat content makes them the best for uniform melting, and they’re integral to some of our favorite mozzarella recipes, like homemade pizza, mozzarella sticks, cheesy garlic bread, and stuffed peppers. Not that there’s anything wrong with shreds or string cheese. Take those curds, add a little salt, and work them until they form a ball, and you’ve got mozzarella! At its most basic, mozzarella is a byproduct of the early stages of the cheesemaking process, where Little Miss Muffet’s curds and whey get separated from one another. When you think mozzarella, what comes to mind? If you’re in the string cheese and shreds crowd, you’ll be happy to know there’s a whole world of mozzarella out there to discover. Check out our list of 40 mozzarella recipes-it’s time to get extra CHEESY. Whether you’re just beginning to explore all the Italian cheese has to offer, or are a bonafide expert already, we’ve got a recipe for you. ![]() Obviously, we LOVE cheese, and nothing beats mozzarella for versatility. Grilled cheese, mac & cheese, cheesy party dip. ![]()
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