Marinaded Mozzarella

8
Servings
15m
Prep Time
14d
Cook Time
14d 15m
Ready In


"Modified from a recipe found on the web in 2007. The longer this is in the fridge the better the flavor. We have kept it for up to 5 months. Either poke holes in the cheese with a fork or cut into chunks. We use the whole cheese when we make this. Cook time is marinading time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (150.8 g)
  • Calories 186.7
  • Total Fat - 10.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 15.9 mg
  • Sodium - 208.3 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 9.7 g
  • Protein - 8.9 g
  • Calcium - 287.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0 mg

Step 1

Place cheese in a 1 quart jar.

Step 2

Combine remaining ingredients in a small saucepan.

Step 3

Bring to a boil over medium heat.

Step 4

Remove from heat and cool 10 minutes.

Step 5

Pour liquid over cheese in jar.

Step 6

Refrigerate 1 to 2 weeks before using.

Tips & Variations


No special items needed.

Related

QueenBea

I made this using small bocconcini balls and followed a past reviewers suggestion to use fresh garlic, adding 2 crushed cloves. I also added a bit of salt because the bocconcini is unsalted. I waited the full 14 days to sample these and YUM!!! This will be a regular item found in our refrigerator from now on. Thx for sharing this here.

review by:
(25 Mar 2015)

MiniMia

As much as you want to eat the cheese before the 7 days, DON`T do it. This needs at least 7 days marinating time. I`m giving this a big 5 stars for the flavor, my next batch I will use fresh garlic slices instead of powder. I love this recipe and thanks for sharing it here

review by:
(8 May 2014)

Luvcookn

I made this almost a week ago and tried it today. The flavours are permeating the cheese beautifully. Having a hard time keeping DH from eating it all. I doubled the marinade so that it would cover all the cheese. This will be exceptional with pasta, salads or an antipasto plate. Will be making again for the summer rush of visitors. Thank you for sharing!

review by:
(6 May 2014)