How to remove moisture from cheese that is stored in a liquid?
Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to preserve it for longer).
However, this tends to cause a problem when it comes to cooking, as a large amount of excess moisture inevitably leaks out. This sometimes really ruins certain dishes, for example when shallow-fried halloumi becomes almost poached, or when the mozzarella causes a pizza base to become soggy.
The only solutions I've found are to grate the cheese and squeeze out the moisture (which changes the texture) or to wrap the cheese in paper towels and leave it for a while to absorb some of the water (which takes a long time), neither of which are always an option.
Are there any more effective methods for removing the excess liquid from these types of cheeses immediately prior to cooking?
Best Answer
The tool for the job is a cheese press, though for small quantities a tofu press (I have one similar to this) works well. I bought mine for home-made paneer and bought tofu, but have also used it for halloumi and mozarella (home made, not brilliantly successful).
The idea is simple: wrap the cheese in a cheesecloth, place in the press, weight, and wait. If your cheese doesn't have flat parallel sides the design I've linked above won't work as well; there are more piston-like shapes that keep the top plate of the press horizontal.
You can improvise with two plates, but it's fiddly, and the bottom plate should really have drainage holes.
Pictures about "How to remove moisture from cheese that is stored in a liquid?"
Quick Answer about "How to remove moisture from cheese that is stored in a liquid?"
Quick Fixes. Since fresh mozzarella retains at least 52 percent water, it will benefit from a bit of drying time. Instead of slicing the mozzarella and immediately adding the cheese, set the slices on a paper or tea towel to absorb excess moisture; let them rest for at least 15 minutes.How do you dry wet mozzarella?
Drain any more water from the cut up pieces so that the mozzarella cheese can dry up faster. The next step is to place the mozzarella pieces inside a mesh strainer, and place the strainer into a bowl. Then, you can place both the bowl and the strainer inside the refrigerator, and leave for a few hours.What cheese is stored in liquid?
Mozzarella is typically produced in the shape of a ball. Because of its high water content and its soft texture, if stored the same way as other cheeses, it will lose its shape and flatten out over time. Keeping mozzarella in a liquid helps to retain both its shape and its moisture (via Cheese.com).Why is my mozzarella watery?
Traditional buffalo mozzarella, also known as mozzarella di bufala, is an Italian cheese made with buffalo milk. This variety of mozzarella has a high water and fat content, which contributes to its watery texture. When cooked, this variety becomes quite watery.How long can you keep fresh mozzarella in water?
Keep fresh mozzarella cheese in its liquid bath and refrigerate until ready to eat and eat it within 2 to 3 days. Sometimes the mozzarella cheese is vacuum packed. If your fresh Mozzarella does not come in a tub of liquid, store it in the refrigerator in fresh water and use within 2 to 3 days at the most.10 Uses Of Leftover Whey From Making Cheese and Yogurt - Homesteading Life
More answers regarding how to remove moisture from cheese that is stored in a liquid?
Answer 2
For cheeses like Halloumi, there should not be a real problem, isn't it ?
It should be pan fried quickly at high temp, so that the humidity does not come into play.
For fresh mozzarella, there's not much to do that will not change the texture/taste of the cheese.
You could press it, but it will change the texture.
If wanting to put on a pizza, make certain that you bake it at as high temperature you can, so that the humidity quickly evaporate; and the longer it stay in the oven, the more humidity will leech from the cheese.
You could use a regular mozzarella (not fresh) for you pizza.
When I use fresh mozzarella on a pizza, I will bake my pizza to near completion, then add the cheese and put under the broiler.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anete Lusina, Karolina Grabowska, Karolina Grabowska, Mariana Montrazi