Smoked Buffalo Mozzarella

Discussion in 'Cheese' started by jayfish, Jul 31, 2007.

  1. jayfish

    jayfish Newbie

    Has anyone every smoked the fresh buffalo mozzarella? I was thinking about the moisture content of the cheese and has wondering if it smoked well! As soon as it cools down around here I may give it a try!

    Jayfish
     
  2. shellbellc

    shellbellc Master of the Pit OTBS Member

    I'm sure Debi will be along to display her wealth of knowledge on this question...It's definitely a COLD smoke though...Actually for a real treat, try making your own mozz, it's super easy!
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Jayfish -

    Cold smoke your cheeses no matter what they are. Keep your temperatures below 90°F. The lower the better. Let the cheese sit out for a bit to air dry and toughen up the cheese. A few hours or so.

    Sorry I forgot what kind of smoker you have, but whatever use 2 to 4 pieces of charcoal and set a small piece of wood on top.

    You can use any kind of milk but REAL Italian Mozzarella is made from buffalo milk.

    Here's and easy recipe from my website:

    http://www.deejayssmokepit.net/CheeseDownloads.htm
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I have smoked fresh mozzarella(is that how you spell it?) several times, Water just POURS out of it, I have had much better luck with aged stuff, at 90 degrees in my cold smoker. [​IMG] Terry
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

  6. deejaydebi

    deejaydebi Smoking Guru

    Some nice recipes there too - Thanks Dude!
     

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