Overview

• The liquid in mozzarella packs is whey or a lightly salted brine that preserves moisture, keeping leftover cheese fresh when it remains fully submerged.
• Reported components such as whey proteins, minerals, lactic acid and B vitamins can enhance texture and contribute subtle flavor in cooking and baking.
• Articles advise that the brine can replace up to 100% of the water in pizza or bread dough, working as a natural conditioner for a moister, more elastic result.
• Guidance includes using it to round out tomato sauces, to season soups, marinades and dressings, and at a 1:2 brine-to-water ratio for risotto or rice.
• Cooks should adjust added salt because the liquid already contains sodium chloride, and store it in a sealed container for about a week or freeze portions for later use.