Overview
- The liquid is a light brine with whey proteins, lactic acid, minerals, and B vitamins such as B12.
- For pizza or bread, it can replace up to 100% of the dough’s water to produce juicier, more elastic results.
- In cooking, it adds mild seasoning and creaminess to sauces, soups, dressings, and marinades, and for rice or risotto outlets suggest a 1:2 brine‑to‑water ratio.
- Keeping leftover mozzarella fully submerged in its liquid helps prevent drying and maintains flavor.
- Cooks should reduce added salt when using the brine, store it sealed in the fridge for about a week, or freeze portions for later use.