Author Topic: Smoked Mozzarella = Yum  (Read 1550 times)

KTownCheese

  • Guest
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.

meyerandray

  • Guest
Re: Smoked Mozzarella = Yum
« 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!

shotski

  • Guest
Re: Smoked Mozzarella = Yum
« 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

KTownCheese

  • Guest
Re: Smoked Mozzarella = Yum
« 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.