I read that you should keep your fresh mozzarella in a salt water brine. I have done this with my first batch, and it almost seems to me melting into the water.
I mean within a day.
How is everyone else handling short term storage?
It's been a while since I've made any but I would always just store it in a ziploc bag. It never lasted long enough to even start going bad.
If your making really large batches I suspect it would be good to find some longer term storage method