MOZZARELLA CHEESE TODAY

[gary s]

We wound up with an extra gallon of milk so I decided to make Mozzarella  

I didn't post a step by step but here is a picture of today's cheese and a link to one i made a while back.

http://www.smokingmeatforums.com/t/169481/mozzarella-thursday

IMG_20150120_101714_842.jpg

• gary s
• Jan 20, 2015

 

[themule69]

That looks very tasty! are you going to smoke it?

I need to make some soon.

Happy smoken.

David

 

[gary s]

Thanks David no just eat it like that

Gary

 

[tropics]

Gary that looks good I still have that on my list

 

[gary s]

Its real easy and only takes about an hour

gary

 

[Bearcarver]

Nice Job, Gary!!

I love it smoked-----Mozz is my favorite of all the cheese I ever smoked.

Bear

 

[gary s]

Hey Bear, maybe after I get my new stuff to cure and make the Canadian Bacon, I may try to come up with something to cold smoke, an  AMNPS   Would work.  A-MAZE-N-PELLET-SMOKER 

 

[themule69]

 
Hey Bear, maybe after I get my new stuff to cure and make the Canadian Bacon, I may try to come up with something to cold smoke, an  AMNPS   Would work.  A-MAZE-N-PELLET-SMOKER 

You mean you don't already have a AMNPS? What's wrong with you 

?

Happy smoken.

David

 

[gary s]

Never cold smoked !      But I do like smoked cheese,   Hard to do on an RF without an AMNPS     Heck of a mess

Bear and Mule, What flavor pellets do you use to smoke Mozz.

Gary

 

[themule69]

 
Never cold smoked !      But I do like smoked cheese,   Hard to do on an RF without an AMNPS     Heck of a mess

Bear and Mule, What flavor pellets do you use to smoke Mozz.

Gary

I switch it up. I like the PitMaster blend, apple, hickory and so on. 

Happy smoken.

David

 

[Bearcarver]

 
Never cold smoked !      But I do like smoked cheese,   Hard to do on an RF without an AMNPS     Heck of a mess

Bear and Mule, What flavor pellets do you use to smoke Mozz.

Gary

Bears only use Hickory, but for normal people, I would think Apple or Pecan would be nice.

Also Bourbon Barrel & Wine Barrel should be Awesome for cheese!!!

Bear

 

[gary s]

Thanks Buddy  that helps

Gary

 

[gary s]

Update :    got my AMNPS today,  probably make some Mozzarella to smoke this weekend (weather permitting,    I'm ready

Gary

 

[tropics]

 
Update :    got my AMNPS today,  probably make some Mozzarella to smoke this weekend (weather permitting,    I'm ready

Gary

Gary they work great, I like Apple for the cheese getting some Pecan soon to try. I will be looking forward to helping you test your first batch.

Horseradish is awesome smoked and I know that home made Motts has to be great. I'll be watching Good Luck

 

[gary s]

Be my first attempt, Bearcarver said he liked smoked Mozz. sounded good to me

Thanks

Gary

 

[tropics]

 
Be my first attempt, Bearcarver said he liked smoked Mozz. sounded good to me

Thanks

Gary

I like that too and I don't care what kind of wood LOL

 

[gary s]

Since it is my first time I don't have a clue how long to smoke the Mozz.  After I smoke it do I wrap it and bag it for the fridge for a while?

Gary

 

[tropics]

Gary first time I tried I did 3 hrs it was a little hot out here when I did it. Next time I let it go 3.5 hrs. at around 60*F it came out great. I don't wrap until after it has had a night in the fridge, wrap and let it stay for at least 3 weeks longer is better.

 

[gary s]

I think it is only supposed to be in the 50's tomorrow and Sunday, should be perfect    unwrapped in the fridge ?

Gary

 

[tropics]

 
I think it is only supposed to be in the 50's tomorrow and Sunday, should be perfect    unwrapped in the fridge ?

Gary

Monitor the CC stay around 60* you will have some great eats, remember post lots of pics.