Is It Worth Saving the Liquid from Your Cheese Containers?

Fresh mozzarella and burrata, a creamy cheese made from mozzarella and cream, are often stored in liquid. While many of us discard that water once we've used the cheese, could there be hidden culinary benefits we're overlooking?

Just like aquafaba—the liquid from canned chickpeas that serves as a popular vegan egg replacement and key ingredient in vegan meringues—the water used to preserve these cheeses has its own culinary value.

What’s in the Liquid from Mozzarella?

The liquid mozzarella or burrata sits in helps keep the cheese moist. It may be plain water, but it’s often salted to create a brine, which also enhances the cheese’s flavor. In some cases, it’s whey. Check the ingredient list on your cheese container to see what liquid it's stored in.

Whey water is the most valuable for cooking.

How to Incorporate Mozzarella Water in Your Recipes

Once you've used all the mozzarella stored in whey, don’t discard the liquid. Try these ideas to put it to good use. (Be sure to check for any dairy allergies before serving, as many of these recipes are typically dairy-free.)

• Use the salty liquid as a replacement for plain water in pizza dough or bread machine Italian bread.
• Cook rice in it and it should add extra creaminess.
• Use it in place of some of the water in soup such as Italian wedding soup, or minestrone.
• Use it in place of the egg white in cocktails such as a Ramos Gin Fizz or whiskey sour.
• Turn it into plant food. Mix it with an equal amount of water as a fertilizer for some plants. We suggest you research this fertilizing method before using it on any plant.

What About Feta Brine?

Mozzarella and burrata aren’t the only cheeses packed in liquid. Feta comes with its own tangy brine that has a variety of culinary applications.

Here are some ways to use feta brine in your cooking:

• Brine chicken breasts with feta brine to keep them moist and add a tangy component to the meat.
• Pack pieces of tofu in feta brine, let them marinate and eat them raw.
• Add a little to soups—ham and split pea soup may be a good choice—before you add the salt to season.
• Add to cheesy dips. Warm blue cheese dip with garlic and bacon sounds like a good recipe to experiment with.

With a bit of creativity, you'll likely discover even more uses for these 'cheese waters,' enhancing your dishes with added depth and a savory briny kick.