ThorGodOfThunder
Well-Known Member
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?
What tricks do you use to extend the life of fresh mozzarella?