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Fresh bufflo mozza -- does anyone else do this?

linguafood Aug 25, 2013 03:06 PM

So.... whenever I plan on having some fresh bufflo mozza, I (obviously) take it out at least an hour before I want to eat. But I wrap it in a paper towel and put it on a plate to soak up some of the moisture. Sometimes I change the towel if it's soaked through.

I find that it reduces the run-off liquid (and leaves me with creamy, milky *cheese*, not cheese water) later, even tho you'll still have some of that once you slice it up.

Does anyone else do this? Are there other methods to avoid a big puddle of cheese water & expensive olive oil? Maybe there's a better way?

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  1. linguafood RE: linguafood Aug 25, 2013 04:52 PM

    PS: Wow, so I changed the paper towels *twice* this time. The first two were soaked.

    Another interesting discovery? The ball shrank a good 30%. I had no idea so much of it was water. Dang.

    9 Replies
    1. re: linguafood
      hill food RE: linguafood Aug 25, 2013 06:38 PM

      I think technically that's whey.

      I go ahead and slice it and sort of let it air-dry (as f'rinstance in a Caprese spread over the basil and tomato for a while before the vinagreitte)

      1. re: hill food
        linguafood RE: hill food Aug 25, 2013 08:10 PM

        It was relatively dry. I think I actually prefer a bit less drained, now that I drained it that much.

      2. re: linguafood
        fldhkybnva RE: linguafood Aug 25, 2013 08:55 PM

        I do this with mozzarella occasionally but I've started doing it with a lot of thing and am shocked at the water content - zucchini and the most shocking was ricotta. The weight halved with a good long drain.

        1. re: linguafood
          Melanie Wong RE: linguafood Aug 25, 2013 09:48 PM

          But doesn't it get tougher? One of the delights of very fresh mozz is the tender texture before more moisture seeps out.

          1. re: Melanie Wong
            ratgirlagogo RE: Melanie Wong Aug 25, 2013 10:08 PM

            Yes, that would be my question too, speaking as someone with a ball of burrata (that I know, I know, I know we should have eaten this morning) sitting in the fridge waiting for Mr Rat to get home from work.

            1. re: ratgirlagogo
              Melanie Wong RE: ratgirlagogo Aug 25, 2013 10:24 PM

              I could see draining it in a colander to get rid of some of the excess liquid, if you don't want to dilute your dressing. But it seems like wrapping it in paper towels would wick off moisture faster than the normal rate and leave a tough skin. So that's why I's curious about texture change.

              Here's a photo of Gioia burrata just a few hours after it was produced and the creamy run-off. We bought it at the El Monte factory and just took it out to the car and ate it on the sidewalk. It was stunning how much softer and looser --- and even more seductive --- it turned out to be than the one-day old burrata I've had so many times before.

              1. re: Melanie Wong
                hill food RE: Melanie Wong Aug 25, 2013 10:46 PM

                agreed, it does need to retain some moisture (draining maybe, but no wicking). it's one of those 'when you know it's right' things.

                1. re: Melanie Wong
                  fldhkybnva RE: Melanie Wong Aug 25, 2013 10:54 PM

                  I encountered this once when I left it in a papertowel not deliberately for probably only 45 minutes or so but you might have a point that longer would dry it out.

                  1. re: Melanie Wong
                    linguafood RE: Melanie Wong Aug 25, 2013 11:22 PM

                    Yep, learned my lesson. One draining in one paper towel is enough. This mozza was still very tasty, but it needed more moisture.

                    The more you know.... (cue rainbow).

                    Thx for everyone's input!

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