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Sure you can...may be a bit sticky/soft due to the higher moisture content.

So keep that in mind when imagining the completed dish.

Say you are making a layered dish such as a lasagna...when you cut for service the filling may be a bit more runny than you are used to.

That is if you usually work with the pre shredded or already sliced low fat mozz.

mimi
 

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Discussion Starter · #3 ·
Thanks FlipFlop Girl!

If I'm using mozzarella from whole balls sitting in water, potentially full-fat, will that have fewer problems? The object is to make a rectangular layer of _raw_ mozzarella for a rather peculiar take on a caprese salad. A little excess moisture is no bad thing here, btw.


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You asked a question that I could test. I just happen to have very nice balls of mozz in my refrigerator. I did what you are asking about. I used a regular size ball (baseball size) and a small size ball (big marble size). the results were the same with both. The cheese just sorta smashed and split apart. It didn't really stretch very much, maybe 1 cm.. Now this was relatively fresh mozz from a brand new container. Over all ... not so good. Sorry if this disappoints you.
 

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I've done this many times.
Place a pot of water on the stove and slowly heat to 140 degrees.
Place your mozzarella balls in the water.
The heat will soften the cheese to the consistency of soft play dough.
Remove from heat, pat dry and now it will roll easily.
But you must be quick because it will cool quickly and be as it was before.

I roll the balls out.and slather them with pesto, then roll them up jelly roll style. I then wrap the rolls in plastic and chill.
I slice them into pin wheels for appetizer/ Hors d Oeuvres.
 

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Thanks @Chefross /img/vbsmilies/smilies/smile.gif...

I jumped into this thread knowing it could be done without really thinking it thru.

More of a "scientific in my gut" feeling.

I have been stuck in the middle of the nite with some very uncooperative fondant and a deadline.

Unless I wanted to drive 20 miles and toss a brick thru the plate glass window of a competitor (the midnite cake supply store ;-) I had to get 'er done lol.

mimi

Edit...

My solution for the finicky fondant?

Low setting on the microwave and short 5 second bursts.

Be careful tho ... fondant is a sugar product and like all hot sugar becomes lava hot when heated.

m.
 
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