Use it up · Eggs and dairy

Mozzarella

Have extra mozzarella? Here’s how to choose, store and prep mozzarella, plus 12 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Low-moisture mozzarella melts best for pizza and baked pasta; fresh mozzarella in water is for salads and sandwiches.

🧊 Storing it

Fridge: Shredded: about 1 month after opening; fresh: by the package date
Freezer: Shredded: 3 to 4 months

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Shred or slice it cold. Add it near the end of baking so it melts without browning too much.

📊 Nutrition per 100 g

Shredded mozzarella. 100 g is about 3 1/2 ounces.

Calories	295 kcal	15%
Protein	24 g	48%
Total fat	20 g	25%
Saturated fat	11 g	56%
Total carbohydrate	5.6 g	2%
Dietary fiber	0.0 g	0%
Total sugars	1.9 g
Sodium	666 mg	29%
Calcium	697 mg	54%
Iron	0.2 mg	1%
Potassium	188 mg	4%

% Daily Value for adults (FDA). From USDA FoodData Central 171244 (SR Legacy).

🍽 Recipes that use it up

12 recipes, the ones that use the most mozzarella first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More eggs and dairy

Eggs Milk Butter Cheddar and other firm cheeses Parmesan Cream cheese Sour cream Yogurt Cottage cheese Ricotta Cream and half-and-half Buttermilk Feta All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.