or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Buffalo Mozzarella
New Posts  All Forums:Forum Nav:

Smoked Buffalo Mozzarella

post #1 of 6
Thread Starter 
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!

post #2 of 6
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!
post #3 of 6
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:

post #4 of 6
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. PDT_Armataz_01_09.gif Terry
post #5 of 6
the BEST mozz. cheese comes not from just buffalo's.........but WATER buffalo's

i have had it........its GGG000000DDDDDDD


post #6 of 6
Some nice recipes there too - Thanks Dude!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Buffalo Mozzarella