fior di latte/ bufala moisture

[artigiano]

I have made some pizzas for a bunch of people a couple weeks ago using buffalo mozzarella as well as fresh fior di latte.  I had some problems with a watery surface due to the cheese sitting in brine.. what is an ideal solution?  I did drain the cup it was sitting in hours before but still had the issue.

thanks,
Al

[Bill/SFNM]

Al,

I drain on sheets of paper towel. I even press on them a bit to drive out some of the moisture.

Bill/SFNM

[scott r]

One way is to hang in cheese cloth with a bowl underneath for at least a day.
Another way to avoid excess moisture is to slice the cheese and place it on a huge stack of paper towels for about an hour before use.  I also cover with another stack and flip the "sandwich" after about 30 min.

I typically have to hang buffalo mozzarella longer than domestic fior de latte.    

Good luck!

[scott r]

oops, looks like bill snuck in a post while i was responding.   

[sabinoapizza]

I have never used the buffalo mozz is it worth the price,can someone describe what it tastes like.
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[Matthew]

I have never used the buffalo mozz is it worth the price,can someone describe what it tastes like.
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It's very soft & creamy in texture.  Try it & you be the judge.

Matt

[artigiano]

I like it but its very expensive, I think I will stick with the fior di latte.  It cost me double the fior di latte and when cooked I dont notice a major difference.

[scpizza]

Depends which bufala you are using.  IMO A good bufala is noticeably better than fior di latte.  In Naples, where the fior is same-day fresh and from a different breed of cow milk, it's a lot closer.

[artigiano]

unfortunately my options are limited, I can only go with one company here in canada.  They are charging a premium and sometimes better and other times just like fior di latte.  They are quite a new company, I believe called natural pastures.