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?
Mystified by Mozzarella
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?
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