Using Fresh Mozzarella

[StrayBullet]

I've tried to use fresh made mozzarella a couple of times and it's never worked out.  Too runny, didn't melt enough, orange discoloration, etc.

Are there tips, tricks to using the fresh stuff; like drying or using small chunks or "thin" slices?  Thanks!

[buceriasdon]

I slice then place the slices between paper towels on what have you, cutting boards, etc. and weigh the afair down. Maybe a 1/4" of an inch thick. The slices will thin from the weight. Change towels as needed but you do want a bit of moisture left.
Don

I've tried to use fresh made mozzarella a couple of times and it's never worked out.  Too runny, didn't melt enough, orange discoloration, etc.

Are there tips, tricks to using the fresh stuff; like drying or using small chunks or "thin" slices?  Thanks!

[TXCraig1]

I let mine drain (under refrigeration on paper towels) for 2-6 hours depending on the wetness of the cheese. Usually closer to 2 unless i'm using buffalo. I don't press it at all.

The wetness, size of the chunk or thickness of the slice are going to be a function of your oven temperature and cooking time. You can go wetter, smaller and thinner with higher heat and faster cooking time. Experiment with different sizes/thicknesses and figure out what works best for you.

Craig

[StrayBullet]

Thanks y'all, appreciate the input!

I let mine drain (under refrigeration on paper towels) for 2-6 hours depending on the wetness of the cheese. Usually closer to 2 unless i'm using buffalo. I don't press it at all.

Why not w/Buffalo?  And thanks again!

[TXCraig1]

Thanks y'all, appreciate the input!

Why not w/Buffalo?  And thanks again!

It's generally a lot wetter - at least the stuff I can get is.

Craig