Make naturally acidified mozzarella balls. This recipe is in my Christmas Cheeseboard ebook and is my all time favourite cheese. You can find a link to the ebook in the notes section below.
Make the marinade. Combine; 2 cups olive oil, 1/2 tsp salt, 1 tbsp dried basil and 1/4 cup lemon juice. This makes enough marinade for a 1 gallon batch of mozzarella balls.
Pack your mozzarella balls into a quart jar, top with the marinade and store in the refrigerator for up to a few weeks (good luck keeping them there that long though!). The marinade is the most amazing drizzle for salads, appetizers and more!
Please Note - Because olive oil solidifies in the fridge, you will want to remove these mozzarella balls a few hours before you plan on using them.