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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: KTownCheese on May 26, 2013, 08:35:06 PM

Title: Smoked Mozzarella = Yum
Post by: KTownCheese 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.
Title: Re: Smoked Mozzarella = Yum
Post by: meyerandray 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!
Title: Re: Smoked Mozzarella = Yum
Post by: shotski 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
Title: Re: Smoked Mozzarella = Yum
Post by: KTownCheese 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.