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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
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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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Looks yummy! You might like to try scamorza affumicata (smoked scamorza) too. I wish I had a smoker!
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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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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.