What effect does preservative have on mozzarella cheese?
What would happen if I add some before renneting?
I want to make a 40 litre batch, but don't want it t olast some time in the fridge.
Any suggestions?
You can freeze it, also.
Won't it become gooy if it defrosts?
How long are you looking to keep it?
Its not an aged cheese,spraying with sorbate and vaccum bagging can greatly increase shelf life.
I freeze it a lot, both before and after stretching. Try freezing a little piece and see what you think.
At least a month or so.
Then I think treating the surface,drying and vaccum sealing should give you that and more.