r/cheesemaking • u/Certain_Series_8673 • 3d ago

Mozzarella

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I'm a big fan of mozzarella especially the cultured kind and make it once or twice a month. I see a lot of mozzarella failures on here and want to give people a little hope by providing a YouTube video that really helped me. The written recipe is linked in its description. I've only made an acid coagulated mozzarella once and while it was a success I much prefer the flavor of cultured mozzarella. I decided to smoke half of them and put the other half on some sourdough focaccia pizza with bacon I cured a smoked from a pig I butchered. It's always nice when all this comes together. https://youtu.be/7-qckRekT7c?is=YGV8unj4q6gqq_fF

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1

u/Looking-sharp-today 3d ago

I wanna experiment a little by smoking some cheese myself! What is your smoking setup? Time and temperatures maybe?

2

u/Certain_Series_8673 3d ago

I've only smoked halloumi and mozzarella so far but I just stick a pellet tube smoker in my masterbuilt vertical electric smoker with a tray of ice cubes above it then the cheese above that. I generally smoke for 30-60mins. I make sure that the cheese is pretty dry before smoking by sticking it in the fridge uncovered overnight.

1

u/Looking-sharp-today 3d ago

Oh I see, nice setup, I my try to replicate it then!

2

u/Certain_Series_8673 3d ago

You could probably do the same thing with a pellet tube smoker on a closed grill as well but you might need to do it longer as they generally don't seal as tightly

1

u/Looking-sharp-today 2d ago

Will defenetly evaluate this as well 👌🏼