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Third Cold Smoke - Cream Cheese & Butter

post #1 of 8
Thread Starter 

It's the first day of spring, but it was in the low to mid 20's(F) in metro Detroit.  So, I thought it would be a good idea to smoke some really temperature sensitive items.

 

Here they are pre-smoked:

 

And after 2 hours in the MES 30 with AMPNS apple dust:

 

It doesn't look like they took on any color, but they smell smokey.  How long should I let them mellow in the fridge for?  I was thinking the same time as regular cheeses(2 week minimum.)

post #2 of 8

I've never done stuff that soft before so I don't know about the rest time. I do know however, that cold smoking at low temps will not change the color of the cheeese much, though the taste should be there.

 

Did you sample any?

post #3 of 8

hmmmmm.......love cream cheese...and I only use butter.  Could be interesting! Let us know how things turn out.

 

Kat

post #4 of 8
Thread Starter 
Quote:
Originally Posted by Humdinger View Post

I've never done stuff that soft before so I don't know about the rest time. I do know however, that cold smoking at low temps will not change the color of the cheeese much, though the taste should be there.

Did you sample any?

No, I haven't tried either yet.
post #5 of 8

Dj...

 I'm not sure on the butter but the cream cheese i let set for 2 days and that seems to be enough to mellow.

I would give the butter 2 days also and give it a try. I know youre gonna love the c.c....try it in a cheese ball.

 

SOB

post #6 of 8
Thread Starter 

Well, I dipped into the cream cheese today.  It was three days later.  I smeared it onto a bagel.

 

It was pretty good, but I think I'll let it mellow out a bit more.  It was a little "bitter" for lack of a better term.

post #7 of 8
Thread Starter 

I made some macaroni and cheese today.  It was of the powdered white cheddar variety.  I realized after starting it, that I had no milk!  However, I did have some smoked cream cheese.  So, instead of a half stick of butter & however much milk the directions called for, I used half a block of smoked cream cheese and a quarter stick of smoked butter.  Wow!  This is some intense stuff!  It's not so creamy and I would have thought.  It really could use some milk.  I might water it down a bit.  But oh man!  This is some good eats.

post #8 of 8

I've been smoking my Cream Cheese for 5 hours with Cheery/Maple pellets and then when done I put it into a double boiler to soften, then stir in mixed spices to create a kick ass chip dip!! I let it sit in the fridge for a day at most, dont notice much difference if left any longer. I like your macaroni n cheese idea.

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