MAKING AND SMOKING MOZZARELLA TODAY
- Thread starter gary s
- Start date
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- Jan 6, 2011
- 26,255
- 4,705
OK here we go, Had to make second batch of Mozzarella I messed up the first batch, Microwaved it too long,
Second batch perfect. Bear with me this is my first Cold smoke and first time using my new AMNPS.
Decided to use my RF, flipped my charcoal basket upside down to set the AMNPS on, using their Wine Barrel flavored pellets
Whole Milk for the mozz and a couple blocks of cheddar and pepper jack
Rennet Tabs
1/4 tab dissolved in 1/4 cup non chlorinated water
Citric acid 1 and 1/2 Tsp dissolved in 1 cup non chlorinated water
Trusty temp gauges
Add the citric acid and water to pot pour in milk stir gently till it reaches 90 º
Temp coming up
A little higher
It got to 90 º and I stirred in rennet, gently from top to bottom for 30 seconds
Cover and let sit for 5 min (I left mine for 9 min yo want it like custard.
I think it's there
Return to heat and very gently stir till it reached 105 º remove from heat and continue
stirring very gently for 2 - 5 min. I went 3
With slotted spoon remove curds from the whey
I stopped taking pictures here because I was by my self. Drain off all whey from the curds
by gently pressing the curds. Microwave on high for 1 min. more whey will come out
Cheese will be hot take the slotted spoon and then your hands and squeeze and kneading to
get out more whey, you will feel the cheese getting ply-able Microwave 1 or two more times
kneading each time. you don't want the cheese to get over 135 º Stretch and kneed mix in salt
while doing this
AMNPS sitting in smoker waiting it's turn
Nice and shinny
Cut into two pieces and in ice water for about 10 min.
Waiting to get smoked
On the smoker
AMNPS lit and puffing out smoke
More pictures and updates later on, Kinda neat watching TBS coming out of my RF and No Heat
Second batch perfect. Bear with me this is my first Cold smoke and first time using my new AMNPS.
Decided to use my RF, flipped my charcoal basket upside down to set the AMNPS on, using their Wine Barrel flavored pellets
Whole Milk for the mozz and a couple blocks of cheddar and pepper jack
Rennet Tabs
1/4 tab dissolved in 1/4 cup non chlorinated water
Citric acid 1 and 1/2 Tsp dissolved in 1 cup non chlorinated water
Trusty temp gauges
Add the citric acid and water to pot pour in milk stir gently till it reaches 90 º
Temp coming up
A little higher
It got to 90 º and I stirred in rennet, gently from top to bottom for 30 seconds
Cover and let sit for 5 min (I left mine for 9 min yo want it like custard.
I think it's there
Return to heat and very gently stir till it reached 105 º remove from heat and continue
stirring very gently for 2 - 5 min. I went 3
With slotted spoon remove curds from the whey
I stopped taking pictures here because I was by my self. Drain off all whey from the curds
by gently pressing the curds. Microwave on high for 1 min. more whey will come out
Cheese will be hot take the slotted spoon and then your hands and squeeze and kneading to
get out more whey, you will feel the cheese getting ply-able Microwave 1 or two more times
kneading each time. you don't want the cheese to get over 135 º Stretch and kneed mix in salt
while doing this
AMNPS sitting in smoker waiting it's turn
Nice and shinny
Cut into two pieces and in ice water for about 10 min.
Waiting to get smoked
On the smoker
AMNPS lit and puffing out smoke
More pictures and updates later on, Kinda neat watching TBS coming out of my RF and No Heat
themule69
Epic Pitmaster
OH NO! We have created a monster. I look forward to seeing how it turns out.
I'll be back.
Happy smoken.
David
I'll be back.
Happy smoken.
David
randall lee
Newbie
- Jan 6, 2011
- 26,255
- 4,705
Here is a few more pic's and finished cheese
Grill Temps
Still smoking
Getting ready to pull off cheese
Here it is
Grill Temps
Still smoking
Getting ready to pull off cheese
Here it is
themule69
Epic Pitmaster
"Citric acid 1 and 1/2 Tsp dissolved in 1 cup non chlorinated water"
So are we talking about creek water? Like with good whiskey?
That looks great...... Gotta try it! I love fresh mozzeralla. Give me a big slice of a Beefsteak tomato, a large slice of vidella or aggie 1014 onion, a slice of mozzeralla, some vinagar and oil........ ZOMG!!!!!
Looks great! You Da'man!
So are we talking about creek water? Like with good whiskey?
That looks great...... Gotta try it! I love fresh mozzeralla. Give me a big slice of a Beefsteak tomato, a large slice of vidella or aggie 1014 onion, a slice of mozzeralla, some vinagar and oil........ ZOMG!!!!!
Looks great! You Da'man!
Nice Job, Gary!!
That looks like some awesome stuff.
-------------------
Can't wait to see how much you like it after 2 or 3 weeks and longer!!
That Wine Barrel Smoke has to be Great with cheese!!
Bear
That looks like some awesome stuff.
Can't wait to see how much you like it after 2 or 3 weeks and longer!!
That Wine Barrel Smoke has to be Great with cheese!!
Bear
- Jan 6, 2011
- 26,255
- 4,705
- Jan 6, 2011
- 26,255
- 4,705
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