This liquid can be water, a salted brine, or whey, which is a by-product of the cheesemaking process. But why does fresh mozzarella have to be stored in liquid unlike other cheeses? Mozzarella is typically produced in the shape of a ball. That holds even if it seems perfectly fine on the outside. Skip to content Got a couple of mozzarella balls left over, and want to know how and how long you can keep them?
And that makes people ask all sorts of questions: Should you keep the liquid for leftovers? Can you replace it? Should you store the leftovers in water or brine?
How long fresh mozzarella lasts after opening? Mozzarella in hand. Tip If you store leftover mozzarella often, try all of the options and see what works best for your favorite brand. Piece of mozzarella for breakfast. Mozzarella ball in a freezer bag. Submerged mozzarella, ready for storage.
Fresh mozzarella in brine. Info Mozzarella in the form of cheese sticks lasts much longer. If the word mozzarella brings to mind only one type of cheese the kind that's sprinkled atop your favorite pizza , then you haven't discovered all the different types of mozzarella in the cheese case. From fresh to smoked and from cow's milk to mozzarella di bufala, there are many different types of mozzarella to enjoy. Mozzarella is a stretched curd cheese that originates from Italy, though most mozzarella sold in the U.
The fresher the mozzarella, the better it tastes. If you can, try to buy from a local cheesemaker or learn how to make your own mozzarella at home. Creamy, milky fresh mozzarella is mild flavored but irresistible. Fresh mozzarella is sold in small plastic containers or bags filled with water or whey. Once opened, the mozzarella should be eaten within a few days—and the sooner the better. Fresh mozzarella is sold in several different sizes. Mozzarella balls are about the size of a small orange.
Bocconcini cheese is formed in slightly smaller balls about the size of an egg. Ciliegine mozzarella is smaller still, about the size of a cherry. Sold in a tight plastic wrapper without any liquid, processed mozzarella has a texture that is firmer and more rubbery than fresh mozzarella. The flavor is very mild and a little bit salty. The fridge is too cold and causes the cheese to reabsorb its extra milky water.
The cold also causes the exterior of the cheese to become much chewier. The result is a much firmer cheese overall. Fresh mozzarella tends to come from the regions of Campania or Puglia, though some mozzarella is also made in regions like Calabria and Lazio.
The cheese is made in the early mornings and then quickly shipped out around the country. The mozzarella is packed in clear plastic bags, sitting in some of its own brine.
The saltier brine helps to preserve the mozzarella but the salt content is not high enough for the cheese to stay safe out of the fridge for long, hence why it is best eaten the same day. To keep the mozzarella cool but not too cold, you can submerge the bag in cold water on your kitchen counter before serving. In most cases, the cheese should safely keep this way overnight.
If you must refrigerate fresh mozzarella, be sure to take it out of the fridge at least an hour before serving to allow it to come back closer to room temperature. To serve, simply cut open the bag and drain the brine.
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