Mozarella - freezing?

Sweet_Pea_2 · 22 December 2005 at 6:03PM

Have been to Aldi today and bought some bread mix - (rosemary focaccia, and sundried tomato and parmesan) I thought I'd use some of it for pizza bases. So I bought some mozarella to go on top of the pizzas but I have never bought it before. It is in a packet and feels like it is in brine or water.

The question is - can I freeze it? Do I need to take it out of the brine to do this? How long will it keep for in the fridge?
Di I just slice it and bung it on top and can I also use cheddar at the same time?
I'm sure some lovely Old Style person can rescue me.

Zed42 · 22 December 2005 at 6:08PM

This link seems to suggest you can freeze it either in it's liquid or out of the liquid ... but either way, not for longer than 6 weeks.

==> http://www.sun-sentinel.com/features/food/sfl-fdcheesedec08,0,7942724.story?coll=sfla-features-food

thriftlady_2 · 22 December 2005 at 7:52PM

Absolutely,you can freeze it.I do it all the time, just bung it in the freezer in its packet.When you want to use it, defrost(you can speed this up by putting it in a bowl of water still in its packet ),slice and put on your pizza with or without cheddar.It usually has quite a lengthy use-by date on the packets -I usually get it from Tesco but I've bought it from Lidl and I do remember them being a lot cheaper-I really must give Lidl a second chance :snow_laug

Sweet_Pea_2 · 22 December 2005 at 9:09PM

Thats great, thanks very much for your replies.
I'll try freezing it in its packet, I'm sure I'll get around to making pizza sometime over the Christmas holidays.
Turkey pizza maybe? :snow_laug

:xmassign:

postingalwaysposting · 22 December 2005 at 10:18PM

when slicing mozarella i find a warm knife will mean it cuts straight through and doesnt tear at the bottom

just an idea, if you like tomato on your pizza and you have some spare mozarella and cherry tomatos slice the tomatos in half and place on the pizza (on top of the chedder) and then on top of the tomatos place a thin slice of mozarella, it is absolutly lush.

also another use for mozarella is on top of jacket potatos, cook as usuall, them place the mozarella on top and grill for around 3-8min depending on how you like your chesse (ie runny/solid).

:rudolf:

Rave · 23 December 2005 at 5:12AM

What happens if you try to grate fresh mozzarella? I find that I'm not really adept enough to slice it up very finely so when my pizza is cooking I end up with a few big lumps and several burnt areas of tomato puree with no cheese covering. I've recently been buying the grated mozzarella instead since I dislike this effect so much, although the fresh stuff is a bit nicer.

SkippyB · 23 December 2005 at 6:59AM

Heres a little ideas thats great for the kids to make with you.....cut the crusts off of bread and soak in milk/egg mixture (250mls milk and 1 egg beaten together). Take one the pieces of bread and lay flat on surface, place a chunk of mozarella in the middle. Take a second piece of bread, soak as per first slice and lay on top of the mozarella...pinch the 2 pieces together forming a seal. Fry in a frying pan on one side til brown and then turn over and do the same.....Melted Mozarella Egg Toasties!!!

Tastes very wicked!!!

:xmassign:

henhog · 23 December 2005 at 12:10PM

I always think you need to eat Mozzarella well inside it's sell by date as it seems to go off very quickly and smells awful when it is only one or two days over it's date. I suppose by freezing it you get round this problem. Best sadlad in the world is Mozzarrella, avocado and fresh basil, drizzled with a little olive oil. Brings back memories of summer already! :xmassmile

superscotsman · 24 December 2005 at 11:07PM

Our fridge is a bit cold, so the mozzarella (bought in Lidl) froze anyway. It didn't seem to do it any harm.

Caterina · 25 December 2005 at 8:52AM

The mozzarella that you buy in the packets with brine is not really the best for pizza as it is quite wet, and as some have found out, difficult to slice finely or grate. This mozzarella is best used fresh and in thick slices (or cubes) in a tomato and basil salad, dressed with olive oil (but that's my personal preference).

Better mozzarella for pizza is the dry one, it is like a block of cheese, usually made in Denmark if I recall right. I tend to use the grated one because it is so much better and it does not make the dough soggy. It is also more economical because, even though it is more expensive by weight, because it is drier you get more cheese and less liquid for your money, and it lasts ages in the fridge if you don't use all of it.

For people who like the wet one on their pizzas, make sure that after you have stretched the dough you let it rest for at least 1/2 hour so the top dries and the mozzarella liquid does not sink in it.

Buon appetito!

Caterina

frosty · 26 December 2005 at 10:39PM

I buy my mozzarella cheese from Asda it cost about 86p for 200g its a block of cheese so its easy to grate,I mix the cheese with a block of Mature cheddar,when they are mixed together its give the pizza a lot more taste,I grate and mix the cheeses together and then divide them up into freezer bags (just enough cheese in each bag for one large pizza)then freeze them.

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Mozarella - freezing?

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