I bought 5 pounds of bakers and chef mozzarella at sams with the intention of using for pizzas and baked pastas.
What approach would you take to freeze it if I intend to melt it, preferably from frozen.
I don't have access to a vacuum sealer but could be convinced to buy one, maybe. I've also searched for this topic and was looking for a more particular answer such as freezing portions and to cut or shred.
I'm thinking freeze 2 pounds shredded (with corn starch), 2 pounds sliced, and 1 pound left in fridge.
Updated 1 year ago | 40
Updated 1 year ago | 1
Updated 1 year ago | 8
Updated 2 days ago | 0
Updated 5 months ago | 3