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Wrap the low-moisture block tightly around the cut face.<\/strong> Press plastic wrap directly onto the cut surface, then squeeze out the air and place in a zip-top bag. This prevents the cut face from drying out and hardening.<\/p>\nSqueeze the air from the bag of shredded mozzarella.<\/strong> Air exposure is what accelerates mold in already shredded cheese. Remove as much air as possible before resealing.<\/p>\nUse clean utensils at all times.<\/strong> Adding bacteria from hands or used utensils to fresh mozzarella in brine significantly shortens its life. Use a clean fork or spoon every time.<\/p>\nLabel the opening date.<\/strong> Fresh mozzarella looks the same on the second and sixth days. A date on the container tells you where you are in the window.<\/p>\n<\/div>\nRecipes that use mozzarella<\/h2>\n\n- Cauliflower Crust Pizza<\/strong>:Low-moisture mozzarella melted over the cauliflower crust is the key to getting the right stretch and flavor without the added moisture<\/li>\n
- Low-Carb Heart-Shaped Tortilla Pizza<\/strong>: Thinly sliced \u200b\u200bfresh mozzarella gives these individual pizzas an authentic, restaurant-quality finish<\/li>\n
- Gluten Free Stuffed Mushrooms<\/strong>: Melted shredded mozzarella on top of the filling is the golden, gooey final touch<\/li>\n
- Greek table board<\/strong>: Fresh mozzarella with olives, dips and vegetables makes a beautiful and crowd-pleasing spread<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n
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I left the fresh mozzarella out on the counter for 3 hours. Is it still safe?<\/h3>\nNo, three hours exceeds the FDA’s 2-hour guideline. Discard it. The high moisture content of fresh mozzarella makes it one of the cheeses more susceptible to bacterial growth at room temperature. Even though it may look and smell normal, the risk increases significantly after 2 hours. This is especially important if you are serving someone who is pregnant, elderly, very young, or immunocompromised.<\/p>\n<\/div>\n
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Can I store fresh mozzarella without liquid?<\/h3>\nYou can, but it dramatically shortens the shelf life. Without liquid, fresh mozzarella stored tightly in plastic wrap will last 2 to 3 days before drying out, becoming tough, and becoming more susceptible to mold. The same cheese kept immersed in salt water or lightly salted water lasts for 5 to 7 days. If you can’t store it in liquid, wrap it very tightly in plastic wrap and plan to use it within 2 days.<\/p>\n<\/div>\n
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Does low moisture mozzarella need to be stored in liquid?<\/h3>\nNo, low-moisture mozzarella (the firm block or log used for pizza and cooking) does not need to be stored in liquid. Its very low moisture content means that it remains tightly wrapped in plastic wrap and stored in a sealed bag in the refrigerator. After opening like this, it lasts for 3 to 4 weeks. Only fresh, high-moisture mozzarella benefits meaningfully from liquid storage.<\/p>\n<\/div>\n<\/div>\n
Further reading<\/h2>\n\n
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