|
|
Post by Jennywonk on Oct 7, 2009 17:02:44 GMT -5
I was pleased to learn at this site that mozzarella can be made at home, but does it have to be made with whole milk? I am afraid that this is the bad news for me. Before I needed to limit my sodium intake, I used Kraft brand fat-free mozzarella for years. Now, regular mozzarella seems greasy and yucky to me. Is using skim milk in the recipe not workable?  |
|
Lowsodium lowfat mozzarella
Guest
|
Post by Lowsodium lowfat mozzarella on Oct 8, 2009 9:53:48 GMT -5
To anyone like me who needs low-sodium mozzarella and strongy prefers low-fat mozzarella: Don't give up hope on having it both ways as you make your own. I found instructions for making mozzarella cheese that began, as usual, by saying that you would need to start with whole milk, but then the recipe writer said that 2%, 1% or skimmed milk should work, too. Does anyone know anything about this?
|
|
|
|
Post by Administrator on Oct 14, 2009 6:22:48 GMT -5
I've never tried it but I am pretty sure that it yields less cheese. Now if you think about it though you can buy lower fat mozzarella so they must be using a lower fat milk so I would give it a try. If you like to cook, it is fun to do. Take Care and let us know the results!  |
|
