You might find some recipes where this low-fat mozzarella works wonderfully, and yet the full-fat mozzarella might make the result too rich. Adding pesto would fit in with these options, as well.īasically, I would suggest make it less about adding fat for the sake of "making up for" the mozzarella, and more about adding richness and flavors to make something really tasty. I thought of oil-marinated olives, or vegetables roasted or sauteed in oil, or else something with its own fats like bacon, to get added flavor in with your fat. The perfect snack for kids and adults of all ages, this string cheese satisfies cravings with the mild, milky flavor of Low Moisture Part-Skim Mozzarella. Or you could look into rich toppings for your pizza, to make up some of the flavor. Weinandy says part-skim mozzarella cheese has a lower amount of saturated fat and sodium compared to many other kinds of cheese, with about 2.9 grams of saturated fat and 175 milligrams of sodium in a one-ounce serving. This can be a way to add all sorts of other flavorings, if you want, by incorporating them into the white sauce. Part-skim mozzarella is lower in saturated fat than many other cheeses. Or you could do something with white sauce, possibly with other flavorings, garlic, herbs - maybe as your sauce base for the pizza, or else just pour a small amount in with your shredded cheese and toss well, and use the damp tangles on top of whatever other sauce yo would normally use. Overall, the results should be in between (depending on the precise mix) but it might give reasonable results. Low Moisture Part-Skim and Lite Mozzarella cheese product age and temperature requirements shall comply with the following: Requirement Description Aging Mozzarella cheese shall be aged not less than 5 days and not more than 15 days at 38 to 42 F (3.5 to 5.5 C), unless the mozzarella is manufactured and immediately shredded and frozen. On the other hand, these will also add moisture - so if you were going out of your way to find low-moisture mozzarella for a reason, then these additions might not be to your taste.Īnother option might be to go back and get the full moisture mozzarella, and mix it with the low-moisture to see if you can get decent results that way. Even a good feta has something to add in creaminess, the texture and taste - though I prefer the sheep's or goat's milk fetas, rather than the common low-fat variety. Or similarly adding fresh cheeses, like ricotta or cottage cheese, will also give a milky taste and add fats for a rich mouthfeel, and might complement your mozzarella nicely. You likely won't want it by itself, but a little mixed in with your mozzarella or a few dabs scattered on top might give a nice richness. In this question, someone suggested using cream cheese to better replicate the effect of fresh mozzarella, milky and fatty.
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