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    Kitchen Dictionary: mozzarella

    Pronounced: maht-suh-REHL-lah;moht-suh,REHL-lah

    A mild, white fresh cheese made by a special process where the curd is dipped into hot whey then stretched and kneaded to the desired consistency. At one point, mozzarella was made only from water buffalo milk. Now, it is usually made with cow's milk. There are two forms, regular and fresh. Regular mozzarella is available in low-fat and nonfat forms and has a semi-soft, elastic texture and is drier than fresh mozzarella. Fresh mozzarella is made from whole milk and has a softer texture and sweet, delicate flavor and is typically packed in water or whey. Buffalo mozzarella, is the most prized of the fresh mozzarellas, and is a combination of water buffalo milk and cow's milk. Other forms of fresh mozzarella are:
    Ovolini (egg size) 4 ounce balls
    Bocconcini (bite size) 1.50 ounce balls
    Ciliegine (little cherry size) .33 ounce balls
    Manteca is mozzarella molded around a lump of butter.

    Burata is like a mozarella truffle-- a 'skin' of mozzarella surrounding a mozzarella cream. It can be found at speciality stores. If you can't find it, you can use fresh mozzarella.

    Ethnicity: Italian Ingredient

    Season: available year-round

    More Mozzarella Recipes
    Popular Mozzarella Recipes
    Baked Mozzarella Cheese Sticks
    Olive Garden Smoked Mozzarella Fonduta
    Kittencal's Italian Zucchini-Mozzarella Patties

    Nutrition Facts

    Calculated for 1 cup, shredded
    Amount Per Serving %DV
    Calories 159
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 20mg 6%
    Sodium 839mg 34%
    Potassium 119mg 3%
    Total Carbohydrate 4.0g 1%
    Dietary Fiber 2.0g 8%
    Sugars 2.0g
    Protein 35.8g 71%

    How is this calculated?

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