Mozzarella
Dairy
The cheese bought for melt and stretch — pizza, garlic bread, anything meant to pull when you tear it.
What to know
Mild and much less salty than processed cheese: it brings the pull but not the flavour, so a dish that wants both usually carries some of each.
- Choosing it
- The firm block or the shredded pizza sort, not the soft ball in brine — the wet kind releases water and leaves a puddle under whatever it is sitting on.
- Storing it
- Refrigerate sealed. Ready-grated mozzarella dries and clumps within a couple of days, so grate off the block as you need it.
- If you cannot get it
- Widely sold in Indian cities. Processed cheese melts to a softer ooze with no pull, which is a fair swap wherever the stretch is not the point.Try: processed cheese
- Allergens
- milk
Measures
- 1 cup ≈ 100 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.