SODIUM IN MOZZARELLA CHEESE RECIPES

Steps:

• Cook the macaroni according to package directions. Drain.
• While the macaroni is cooking, melt the butter in a small saucepan over low heat.
• Using a wooden spoon, stir the flour, dry mustard, garlic powder, and black pepper into the melted butter.
• Cook over low heat, stirring until the mixture is smooth and bubbly.
• Stir in milk, about a quarter cup at a time, making sure that the milk is incorporated after each addition.
• Once you have added all the milk, boil for about 1 minute, stirring constantly.
• Stir the nutritional yeast, mozzarella, and cream cheese into the sauce.
• Heat the mixture long enough for the cheese to melt. Remove from heat.
• Stir the cooked macaroni into the sauce and serve immediately.

Steps:

• Combine 1/4 cup water and rennet in a small bowl; mix well.
• Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
• Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
• Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
• Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
• Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
• Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
• Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
• Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.