Smoked Buffalo Mozzarella

J

jayfish

Newbie

Original poster

Apr 20, 2007

19

10

• Jul 31, 2007

• #1

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

 

shellbellc

Master of the Pit

OTBS Member

Jun 7, 2006

1,757

19

Valley Forge, PA

• Jul 31, 2007

• #2

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!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Aug 2, 2007

• #3

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

 

bigarm's smokin

Gone but not forgotten. RIP

OTBS Member

Apr 19, 2007

1,199

11

BigArm MT

• Aug 2, 2007

• #4

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.

Terry

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Oct 11, 2007

• #5

the BEST mozz. cheese comes not from just buffalo's.........but WATER buffalo's

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

http://www.mozzco.com/mozzhisty.html



d8de

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Oct 11, 2007

• #6

Some nice recipes there too - Thanks Dude!