Change my mind
It depends on the low moisture mozz. If it is a fresh block and whole milk, thet stuff is in my opinion one of the better cheeses. I could use a skim milk if I'm doing a meat lover's or something that will render a lot of fat from elsewhere.
Fresh mozz is almost a whole other ingredient.
Anonimus
• 4 years agoIt depends on the low moisture mozz. If it is a fresh block and whole milk, thet stuff is in my opinion one of the better cheeses. I could use a skim milk if I'm doing a meat lover's or something that will render a lot of fat from elsewhere. Fresh mozz is almost a whole other ingredient.
Anonimus
• 4 years agoAnnoyingly, low moisture mozzarella appears to be out of stock for the last two weeks following lockdown in the UK. Any tips for converting “fresh” or “wet” mozzarella into low moisture?
Anonimus
• 4 years agoCan anyone confirm this technique? Does it work?