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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Pasta Filata (Pulled Curd)
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Smoked Mozzarella = Yum
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Topic: Smoked Mozzarella = Yum (Read 1638 times)
KTownCheese
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Smoked Mozzarella = Yum
«
on:
May 26, 2013, 08:35:06 PM »
Whipped up a batch of Mozzarella this afternoon using homogenized 3.25%. Stabilized using CaCl and coagulatd with veg rennet. As a finishing touch I threw it into my smoker for about 2 hours.
Unbeleivably delicious!
will be making again for sure.
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meyerandray
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Re: Smoked Mozzarella = Yum
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Reply #1 on:
May 26, 2013, 08:43:37 PM »
Looks yummy! You might like to try scamorza affumicata (smoked scamorza) too. I wish I had a smoker!
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shotski
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Re: Smoked Mozzarella = Yum
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Reply #2 on:
May 27, 2013, 12:34:29 AM »
hey KTownCheese what type of wood did you use to smoke you mozzarella ? I prefer maple or apple wood as it is a little sweet and not over powering.
John
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KTownCheese
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Re: Smoked Mozzarella = Yum
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Reply #3 on:
May 27, 2013, 01:20:21 AM »
Smoked it with hickory. It was all I had laying around. I agree though, there are probably better woods you could use although the hickory tasted pretty good.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Smoked Mozzarella = Yum