ISO: ISO: I bought a large container of fresh mozzarella balls at Costco...have used half...

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curious1

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in salads with tomato and basil. If I marinate the remainder, will it extend the life? The date on the container is April 3, does that mean the mozz is good until then even after opened? The container doesn't specify. The marinades I've seen are just olive oil, no acid. If anyone has experience with this sort of thing, I'd love some advice.

Another question, I've never made lasagna with fresh mozzarella but am planning to make a spinach and mushroom lasagna today that calls for the packaged mozz (which I have). Is fresh a good substitute or does it suffer from the long baking time?

 
Curious, the first time I bought fresh mozz the deli guy told me to be cautious about touching it..

Leave it in the brine and lift it out what you need with a spoon so your fingers won't contaminate the rest. That doesn't answet either of your questions, does it?

I think but I'm not sure, that the marinade is just for flavor, and that lasagna with fresh mozz would be out of this world.

 
If you keep changing the water, at least every second day, it will last well into April. I have

never marinated it though as I like to use it in varied ways, such as your lasagne.

 
Wait, there should be a comma in there. It will last well, into April but not

much longer. Just into April. It really should not have the water changed as it contains an enzyme I believe, (traditionally) but it definitely does last longer.

I think you should just eat it as it is meant to be eaten. It is very delicate for lasagnes and if you are using dry pasta that will require the full cooking time, you may be disappointed. It is good on fresh pasta, though, just sliced over.

I posted a recipe here a few weeks ago for mozzarella and mushroom 'French toast' sandwiches that would be perfect for this cheese.

 
Fresh mozarella, yum, yum, yum

I will be going to costco this weekend to see if I can get this. I usually end up buying it at my local italian deli and it is so expensive!

 
Mix the mozzarella with some extra virgin olive oil, red wine vinegar,

some cloves of fresh garlic, minced, a can of artichoke hearts, drained and quartered, black olives, green olives and roasted red bell pepper. Then I usually dress it to taste with some basil pesto. Yum! And it does keep quite awhile, at least a week, like that. Add anything else you like to it, it is very forgiving. You can eat it as is, or toss it with some very hot cooked pasta. You will want the pasta to melt the mozz a little. This is great as an appetizer or for a potluck.

 
Thanks all, Joe, I follow that rule with any product that is taken from a container. I stabbed

the mozz with a clean knife, lol. Marg, I decided not to use the fresh in the lasagna, I just finished putting it together. I will change the water thanks for the information. jenjen, I've never had any from a deli, if you find it at Costco, let me know if it's as good as your Italian deli cheese. And Dawn, this looks so good! I found a recipe for a salad similar to this on the net this morning, but I love the addition of pesto and using it over pasta. Thanks for a great looking recipe. I won't be so afraid to buy the tub of mozz again. Thanks again, did I say I love this site?

 
Purchase Boboli bread and make pizza with your cheese....

A delicious and quick supper or appetizer! Use olive oil or pizza sauce base, and any combination of fresh garlic, tomatoes, shrimp, sausage, black olives, fresh basil, parmesan, etc. (endless list).. and blobs of your wonderful fresh cheese. There are some recipes on the back of the bread package or you can google "boboli bread" and get tons of ideas.

 
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