Storage rules
Mozzarella is a pickled cheese. It is ripened in brine and does not have a rind, so it does not last long. The production of such a product is designed for daily consumption. The cheese has a special unique taste and high protein content.
Mozzarella should be stored in the refrigerator at temperatures up to +7 degrees, in a tightly closed container. In order to eliminate the risk of premature spoilage, the product must be completely in brine.
Tip: It is quite important that the mozzarella is from a recent batch. When buying such a product, be sure to ask the seller to pour brine into the package with cheese.
What affects shelf life
The preservation of the taste and beneficial properties of mozzarella depends on the following factors:
- Quality . Only the freshest cheese from high-quality raw materials is suitable for storage.
- Temperature . Must be kept in a cool place.
- Package . Must protect from contact with air.
- Presence of brine . Classic soft mozzarella is better preserved in liquid.
What is mozzarella
Traditionally, mozzarella is made from black buffalo milk; this cheese is called mozzarella di bufala and has a rich, salty taste. It is very difficult to find it outside of Italy, since it is produced only in its historical homeland. This cheese is awarded the highest category DOP mark, which indicates compliance with all traditional technologies and product quality.
Mozzarella made from regular cow's milk - fior di latte (milk flower) has become much more widespread; it has a less rich, but still very pleasant taste.
Mozzarella is a young cheese, and the fresher it is, the better, it does not last long. To get more pleasure, it is better to eat the delicacy on the day of purchase, if the cheese was purchased by weight, or immediately after opening the package.
A Deli's Take Mozzarella goes perfectly with tomatoes, basil and balsamic vinegar and is a staple ingredient in Italian cooking. It is often used in all kinds of appetizers, salads, and hot dishes.
What to do if you need to preserve cheese for a long time?
A small portion that will be eaten over a few days can be safely left in the refrigerator. The harder and better quality the cheese, the longer it will be stored. For example, the French successfully store durum varieties for up to 3-5 years without any freezer.
There are several ways to freeze:
- In one piece. Wrap a piece of cheese in foil and place it in the freezer.
- In grated form. Convenient to use later for casseroles, pizza, lasagna and other dishes. To keep the crumbs crumbly, sprinkle them with a little flour before freezing. During the freezing process, shake the container several times to prevent the cheese fragments from freezing together.
- In the form of slices. Cut the cheese into layers no more than 1 cm thick. Wrap each piece in foil or parchment paper and put it in the freezer. Do not place the slices in one pile, as they will freeze and break when separated from each other after defrosting.
Helpful tip: Before freezing, cool the cheese by leaving it in the refrigerator for a few hours.
Semi-hard and hard cheese is suitable for freezing; the maximum shelf life in this form is 6 months. Then it dries out and becomes unfit for consumption, especially fresh. The maximum way you can use a dried product is in grated form for pizza, pasta and other hot dishes.
How to make marinated mozzarella
Marinated mozzarella is delicious with crackers. This cheese is served as a snack, cut into small cubes.
To make marinated cheese, you need:
Olive oil – 0.5 cups
Roasted red pepper – 0.25 cup (finely chopped)
Seasoning – 1 teaspoon (dried garlic, onion, herbs to taste)
Red hot pepper – 0.5 teaspoon (optional)
Black pepper – 0.5 teaspoon (coarsely ground)
Salt – 1 teaspoon (or to taste)
Combine all ingredients. Cut 450 grams of cheese into cubes and pour in the prepared marinade. Leave for 8 hours or overnight.
Freezing in cubes or bars
To freeze cheese into cubes/blocks, you will need a sharp knife, parchment or a piece of food foil, and special vacuum bags.
- Cut the cheese into pieces. Please note that the smaller the cubes, the shorter their shelf life. So don't be shallow. Cut into pieces that you can use at a time, or that are enough to prepare 1-2 dishes.
- Wrap the slices individually in parchment. It is advisable to also wrap them with foil paper on top - so that the product retains its taste properties as much as possible.
- Place the cheese wrapped in paper in bags - this will prevent the cheese from sticking to the internal surfaces of the freezer.
Don't forget to write the storage date on the container.
Harm, contraindications and side effects of mozzarella
The “Best By” statement appears on foods that only stay fresh for 90 days or less. Some foods can be eaten even if their freshness date has passed. However, do not confuse this with an expiration date.
Ten children from a kindergarten in the city of Monchegorsk were hospitalized with severe poisoning. The kindergarten cook prepared cheese butter for the children. The cheese contained staphylococcus bacteria. The cook bought cheese from a nearby store. The cheese looked fresh. But it turns out that modern cheese almost never spoils. In addition, disguising the delay is a piece of cake. There will only be fewer enzymes in it, the rest will be the same. It is clear that when opened there should not be any changes in appearance, taste or smell.
How does freezing and thawing affect cheese?
Cheeses that contain a large amount of moisture are frozen at higher temperatures than those that contain less water. For example, cottage cheese will freeze at -1.2 °C, and cheddar - at -12.9 °C. Cold temperatures do not destroy the nutrients in cheese, but they can affect its taste and texture.
When frozen, small ice crystals form inside this product, which disrupt the structure. When thawing, moisture is released and the cheese dries out, becoming crumbly and with a mealy texture. Frozen cheeses become less meltable when they are stored for a long time. For example, mozzarella that has been frozen for four weeks melts significantly less well than the same cheese that has been frozen for a week.
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In addition, freezing inactivates bacteria, yeast and mold. This extends the shelf life of the product. It should be understood that low temperatures do not kill these microorganisms, but only damage them. In other words, after the product thaws, they can become active again.
When it comes to mature cheeses, such as Camembert or blue cheese, live populations of beneficial bacteria and molds are deliberately added to give them their characteristic aroma and texture. Since these microbes are damaged by freezing, this storage method can stop the necessary ripening of these cheeses when thawed, which will certainly affect their quality.
Is it possible to freeze
Can mozzarella be frozen in the freezer? This is the question most often asked by housewives around the world, wanting to extend the shelf life of this product. We hasten to answer - yes, mozzarella can be frozen in the freezer.
You can freeze any type and variety of this product. However, do not rush to put the cheese in the freezer. Before placing in the freezer, place the product in a container of water. This is the freezing method that the Italians recommend. Frozen water will act as a deterrent and prevent the cheese from losing its shape.
When it is necessary to defrost the mozzarella, remove it from the freezer and place it in the refrigerator for several hours and only then remove it from the refrigerator. In this case, it will be possible to avoid the so-called “heat stroke” and maintain shape and taste.
It is important that the cheese is defrosted gradually, without a sudden temperature change. Otherwise, it will lose not only its shape, but also its taste.
Important: freeze this product only in water or brine, otherwise after defrosting you will get a sticky curd porridge.
It is not recommended to store mozzarella in the freezer for longer than one month.
How to store in the refrigerator
Soft cheeses such as ricotta, mozzarella and mascarpone are recommended to be kept in the refrigerator in an airtight glass container. Moreover, the mozzarella should be completely immersed in its own brine; it will protect the cheese from chapping and rapid souring.
At an average temperature of +3° C, the shelf life of opened mozzarella does not exceed three days. After this, it begins to turn yellow, and bitterness appears in the taste. These are clear signs of spoiled cheese. Under no circumstances should such a product be consumed, even after heat treatment.
We recommend: Under what conditions in winter is it acceptable to store vegetables on the balcony?
Advice from Miss Clean magazine: The original brine can be completely replaced by 100 ml of water with 1 tablespoon of regular salt.
Eggs Neapolitan style
If you made mozzarella at home according to the recipe above, then you can easily get Neapolitan eggs. This incredibly simple, tasty and satisfying Italian breakfast will please your household.
Wash and dry a large tomato, cut it in half, remove the seeds and cut into cubes. Place the cubes in two baking dishes, season with salt and pepper, sprinkle with thyme leaves and drizzle with olive oil.
Place a slice of mozzarella weighing about 50 g on top of the tomatoes, sprinkle a tablespoon of Parmesan cheese on each form. Beat in 1-2 eggs depending on the size of the mold and place in the oven for 10-15 minutes, preheated to 200°C. The yolk should remain liquid.
Sprinkle the finished dish with thyme and Parmesan, garnish with herbs and serve with fresh fragrant bread.
Cheese without defrosting
By freezing cheese, you can not only increase its shelf life, but also simplify and shorten culinary processes. This becomes possible if unfrozen cheese is used during cooking.
If you expect to save time on defrosting, store chopped cheese, preferably grated. You can add it to dishes, ready-made and semi-ready dishes without defrosting.
Not defrosted cheese is added to:
- pizza;
- soups;
- casseroles;
- minced meat for meatballs and cutlets.
Mozzarella salad with figs and walnuts
Mozzarella goes amazingly with both vegetables and fruits, so a salad with herbs, walnuts and figs is a classic of the genre.
Rinse and dry the salad mixture. Cut 6 pieces of figs into 4 parts. Tear 125 g of mozzarella into pieces with your hands.
Place salad mix, mozzarella and figs, and toasted walnuts on a plate. Prepare sauce from 3 tbsp. l. balsamic vinegar, 2 tbsp. l. fig jam and 3 tbsp. l. fragrant olive oil. Dress the salad and serve immediately as a side dish or on its own.
Pasta with mushrooms and cream sauce
Cut 400 g of fresh champignons into thin slices and fry them in 2 tbsp. l. olive oil along with finely chopped 4 cloves of garlic, 1 tsp. dried basil and ⅓ tsp. sweet ground paprika. After 3 minutes, salt and pepper the mushrooms, and then pour 250 ml of heavy cream into the pan.
Stir the sauce, add half a glass of grated Parmesan and 100 g of mozzarella cut into pieces. Bring the mixture to a boil and simmer over low heat, stirring until the cheese melts. Add 5 sprigs of finely chopped parsley to the sauce.
Boil 250 g of pasta until al dente and drain the pasta in a colander, reserving some of the cooking water. Mix the pasta with the mushroom sauce and, if necessary, thin it with pasta broth to the desired consistency. Sprinkle the pasta with chili pepper to taste and enjoy a classic Italian lunch!
Homemade mozzarella, unusually tasty and tender, will certainly please your household, and especially children. Pamper your loved ones with mozzarella dishes, because it is not only tasty, but also very healthy. Share with us recipes and photos of the most interesting dishes!
Proper freezing of different types
The procedure and principles for storing different cheeses in the freezer have much in common. There are only small nuances related to the structure and other features of this product.
Hard cheeses
Cheeses with a dense structure store better than other varieties. It is more profitable to pre-grind the product in one way or another - grate or cut into cubes. In this form, the product will be convenient to use for preparing pizza, baked goods, and other dishes.
Do not defrost cheese in the microwave. It will melt in it and lose all its beneficial properties.
Hard cheeses include Armenian Chanakh, Romano, Emmental, Maasdam and others. To make your task easier, buy cheese for freezing in vacuum packaging, then the process will be simplified as much as possible - you just throw the product into the freezer.
Parmesan
This Italian cheese is made from cow's milk and has a rich taste and aroma. After defrosting it does not crumble. Parmesan can be stored at -20°C for at least 2 months.
Don't put Parmesan in the corner of the freezer so you don't forget about it. Other products may block it, and you may simply not see the package of cheese.
Processed cheeses
Spreadable cheese can be stored in the refrigerator for a long time without compromising its consumer properties. Their shelf life, thanks to freezing, increases from 8-10 days to 3-4 months.
Processed cheeses are the most finicky. When thawed, they lose their presentation. It is used only for spreading toast and sandwiches. Cutting it into cubes will not work.
Suluguni
Suluguni is a cheese with a sour milk taste, moderately salty. Its consistency is thick. This is a layered and elastic cheese.
Before freezing suluguni, soak it in 20% brine. Or in serum. When the cheese structures absorb the liquid, drain the remaining liquid and pack it in an airtight container. Other pickled cheeses are frozen using the same scheme.
Adyghe cheese
This product belongs to the group of curd cheeses. He is able to adapt to frost. But the minimum freezing temperature is limited to -5°C. With this mode, the cheese retains its structure and other properties for 2 months.
Mozzarella
This young cheese, prepared according to an Italian recipe, can be stored in the freezer for the same amount of time as any other curd cheese - about 3 months. It is better not to unpack Mozzarella before storing it - it is better stored in an airtight container.
Similar to Mozzarella - in industrial packaging, Mascarpone, Philadelphia, Ricotta and Camembert are stored.
Cremette
This cream cheese is usually used to make creams. To provide themselves with an important ingredient and pay wholesale prices, many pastry chefs purchase large quantities of cremette. And to preserve it longer, they put it in freezers.
How to freeze cremette:
- Place the cheese in vacuum bags.
- Place the cremette in the freezer, placing the bags in a single layer.
- To ensure that the product freezes quickly, turn on the maximum cold setting.
- When the cheese is frozen, place the vacuum sealed bags into one large bag and seal it.
Almost all types of cream cheeses separate after defrosting. In this form they are only suitable for sauces, salads, and cheesecakes. Beat the defrosted cremette with a blender. It can be used in cooking, but not for creams. Some cream cheeses are able to return to their original consistency.
Dutch
There are many varieties and varieties of Dutch cheeses. The most popular are Gouda and Edam. Cheese lovers also appreciate Maasdam for its appetizing perforated structure.
Dutch cheeses with holes do not store well. It is recommended to freeze only varieties with a dense, hole-free structure.
How to freeze Dutch cheese:
- Cut the cheese into portions, for example, 150-200 g - as much as you may need.
- Wrap each piece in paper, and then put it in a bag and then in the freezer.
Camembert
This cheese has a moist and chewy center. Camembert resembles Brie, but is more difficult to freeze. While the cheese is ripening, it contains live fungi. But once they get into the freezer, they die. The cheese loses its unique taste.
Blast freezing helps to avoid loss of the taste of Camembert. There are freezers in which you can enable a similar function. The temperature should not be higher than -20°C.
Hochland
Hochland is a processed cheese and is frozen according to the same freezing rules. The main thing is not to freeze foods that contain perishable additives.
Hochland freezing procedure:
- Remove the cheese triangles from the packaging.
- Place them in the freezer for 2 hours. Turn on the coldest setting possible.
- Place the frozen triangles in a large bag, seal it, and place it back in the freezer.
Hochland cheese slices are frozen in a similar way - first they freeze them, scattering them around the freezer, and then put them in airtight packaging.
Why is starch “afraid”, what conditions are detrimental to it?
Starch is a durable substance, but, unfortunately, it can quickly be spoiled.
- The most dangerous enemy of starch is water. Wet starch loses all its properties and becomes unsuitable for any actions with it. Drying moisture-saturated starch at home will also not work.
- The second enemy of starch is pests. Yes, the same bugs that crawl in semolina, flour, buckwheat will also not refuse to frolic in starch. There are a huge number of species of these bugs, but we will not talk about them, because we do not need any of these species in starch.
- The last enemy of starch is strong odors. Starch absorbs everything that is around it, including odors. For example, take the smell of onions. Having absorbed the pungent onion smell, the starch will happily transfer it to jelly, pudding or any other dessert that you want to treat yourself and your family to. No, onions smell great in those dishes where they are needed, but definitely not in berry jelly.
REFERENCE: The only role of starch in the human diet is its conversion into glucose for additional energy.
