Use a graduated pipet for smaller volumes. When finished, triple the volume of solution in the 1 L beaker with water and pour down the drain. If an aqueous solution is 24% or less ethanol it poses no environmental threat and can be poured down the drain.
1 Freeze breadsticks, uncovered, until completely firm, at least 2 hours.  FRY: Pour oil to a 2-inch depth in a large heavy-bottomed pot. Heat oil until it reaches a temperature of 350Â°F. A few at a time, fry the mozzarella sticks, being careful not to overburden the oil and cause the temperature to plummet. When done, cheese-sticks will be crispy and browned on the exterior, about 5 minutes. Drain on a double stack of paper towels.
According to the FDA, low moisture mozzarella must have a moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% waterâsometimes even higher if you buy it from a specialty shop that still spins by hand.As for flavor, low-moisture mozzarella is saltier and denser.Depending on how long it's aged and at the temperature it's held at, various bacteria can help it to acquire some of the tangy characteristics of aged cheeses like a provolone or cheddar. For pure meltability, nothing beats low-moisture mozzarella.ccording to the FDA, low moisture mozzarella must have a moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% waterâsometimes even higher if you buy it from a specialty shop that still spins by hand.