If You Can’t Freeze Fresh Mozzarella, What’s the Use?

Dear Home-Ec 101,
Last week I was cruising through Sam’s Club and found a great deal on fresh mozzarella, which I have never used before. I picked some up and froze it. I thawed one pound of it in the fridge and grated it in the¬†food processor for pizza. It tasted okay, but the consistency was a bit weird, almost like ricotta. And it made the pizza kind of wet. Should I have drained it before freezing, or before using in the food processor? Is freezing it just not a good idea? Or is it just not a good fit for pizza?

Signed,
Mystified by Mozzarella

Heather says:

Freezing fresh mozzarella isn’t the best idea. In fact, it’s not easy to store fresh mozzarella for long. If stored too long it becomes bitter and if frozen the consistency becomes funky.

Fresh mozzarella is excellent on pizza, but has a very mild flavor and to take advantage of using this ingredient it should be treated as the star of the show. Due to its consistency it should be sliced rather than grated.

It’s also lovely marinated and served in salads or sliced thinly and served on sandwiches. Be sure to use toasted bread and crisp vegetables to fully enjoy the contrast of textures.

How about you Home Eccers, how do you use fresh mozzarella?

Send your domestic questions to helpme@home-ec101.com.

Related Posts:


[ois skin="Newsletter"]

Comments

  1. Caroline says

    I use it in sandwiches, slice it and put it on bagels, in the summer I make a tomato mutz salad, or tomato mutz pie. I grate it and use it in bakes pasta dishes, ziti, lasagna, etc. pizza.

  2. says

    Mozzarella is one of my favourite cheeses. I like it straight up or drizzled with some good balsamic vinegar.

    The high water content in mozzarella doesn't make it a very good candidate for freezing. all those ice crystals that form end up shredding the proteins that the mozzarella makers went so hard to make in the first place.

  3. says

    I LOVE fresh mozzarella. I use it in anything and everything when I have the chance. I love cutting it and mixing it with fresh roma tomatoes, black olives, and fresh basil. Drizzle some olive oil and balsamic vinegar over it, and it's a meal. Yum!

  4. says

    I had my first fresh mozzerella just a couple weeks ago, when I found a small package marked down in the gourmet cheese section at my favorite store.

    It didn't last long enough to "do" anything with it.

    Coz I ate.

    All.

    With my fingers.

  5. says

    We made some appetizers with fresh mozzarella over the weekend. Sliced it and skewered it on toothpicks with some pepperoncinis, grape tomatoes and pepperoni slices then drizzled them with balsamic vinegar and sprinkled on some basil.

    • says

      I can’t help but giggle every time I see the word pepperoncinis. I was waiting on this very snooty lady who was going out of her way to talk down to the staff at our restaurant. I happened to be in the wait station when I heard one of her tablemates ask about the peppers on the Greek salad. In a very loud and know-it-all voice she announced to show everyone her superior wisdom, “That, my dear is a pepper-raunchy.”
      And now I can’t see them without saying that in my head.

  6. says

    Mmmmm, fresh mozzarella is so very tasty. I've made a yummy salad with the little pre-marinated balls of fresh mozzarella mixed with cherry tomatoes. So easy and delicious.

  7. says

    I just started using fresh mozzarella, a few months ago, when I found it at Sam's. It averages about $5/pound. I adapted my baked ziti (penne) recipe for one pound, of it, with two pints of freezer spaghetti sauce. I've made this recipe twice, with the fresh cheese. My family would prefer it with more sauce, but I've been trying to see if we can "do" on two pints, to compensate for the higher price of the cheese. As long as they eat it, their complaints can't be that bad, eh? *giggle*

    Oh, and in regards to Balsamic Vinegar, above, Caprese Sandwich, is my favorite, at Muddy Waters, in West Ashley, for locals, in Charleston. I can't wait to try Kevin's recipe, here.

  8. Becky says

    Fresh mozarella reminds me of our honeymoon to Italy and so when I buy it, I take cresh tomatos and slice them and place a slice of mozzarella on the tomato. Then, I chopped up fresh basil and sprinkle on and crush fresh garlic and sprinkle on. Then I put a thin drizzle of olive oil and then top off when a balsamic vinegar (I use a lot because we love it). Makes a wonderful Italian appetizer!