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Fresh bufflo mozza -- does anyone else do this?

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Fresh bufflo mozza -- does anyone else do this?

linguafood | Aug 25, 2013 03:06 PM

So.... whenever I plan on having some fresh bufflo mozza, I (obviously) take it out at least an hour before I want to eat. But I wrap it in a paper towel and put it on a plate to soak up some of the moisture. Sometimes I change the towel if it's soaked through.

I find that it reduces the run-off liquid (and leaves me with creamy, milky *cheese*, not cheese water) later, even tho you'll still have some of that once you slice it up.

Does anyone else do this? Are there other methods to avoid a big puddle of cheese water & expensive olive oil? Maybe there's a better way?

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