One of the great things about living in Brooklyn is the answer to "where can I find fresh Mozarella" is "where can't you"! When you buy it on Saturday night for Sunday it's still warm. Thanks for that recipe, I really think I'll try it.

Just thought I would pass on this information given to me this morning by one of the owners of DiPalo on Grand Street:

DiPalo makes mozzarella in the back throughout the day. Mozzarella should be eaten within 8 hours of being made for optimal taste. It may keep unrefrigerated for one night if maintained in a cool place...not on a hot kitchen counter. Refrigeration completely changes the taste and texture; after refrigeration the cheese is best used for cooking and it will keep a few days for this purpose if left in the frig. For anyone unfamiliar with this place, run, don't walk! Among my current favorites there, in addition to the mozzarella, Reggiano parmigiano, prepared eggplant parmigiano, Sicilian blood orange juice, and roasted imported artichokes is their aged pecorino with black truffles...they sell three varieties of pecorino with truffles..the longest aged version is the best in my opinion. They have the most amazing selection of imported cheeses and Italian and Italian-style meats in Manhattan at wonderful prices.