Preserving Mozzarella

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

ThorGodOfThunder

Well-Known Member
Joined
Oct 7, 2012
Messages
218
Reaction score
42
Location
Lancaster
I love mozzarella, however one gallon of milk makes a rather large amount of cheese for one person to eat without risking severe intestinal distress. I've read a few articles online that each suggest something different. Whey, brine, vacuum-pack, oil, freezing, etc...

What tricks do you use to extend the life of fresh mozzarella?
 

Bensiff

Well-Known Member
Joined
Mar 13, 2008
Messages
4,835
Reaction score
411
I freeze store bought mozz all the time and it does just fine on my pizzas. Granted it's the frigo I buy at Costco which is pretty low moisture compared to fresh.
 

Sammy86

Still thirsty
Lifetime Supporter
Joined
Jan 28, 2013
Messages
2,867
Reaction score
1,805
We freeze cheese all the time! We make pizza once a month and when there is extra cheese goes right in the freezer for the next pie!

Make sure it is air tight or vacuumed sealed would be best...either way never had a problem!

We freeze mozzarella and parmesean all the time.
 
OP
T

ThorGodOfThunder

Well-Known Member
Joined
Oct 7, 2012
Messages
218
Reaction score
42
Location
Lancaster
I haven't attempted to store mozz for any length of time yet, I just save my cheese making for when I have guests over or when I go to someone else's house where it will be consumed rather quickly.

It sounds like vacuum packing and freezing is the way to go. I reckon I could cut a ball into cubes and freeze them in a ziplock bag if I'm good at getting all of the air out. Then I can just take out a few cubes and throw the rest back in the freezer.
 

Latest posts

Top