Patrick Oconnell
Smoked mozzarella is a type of stretched curd cheese that is made from cow's milk. It is a popular variety of mozzarella, which is a sliceable pasta filata cheese that originates from Italy. The smoking process for mozzarella typically involves cold-smoking, where the temperature does not exceed 100°F, and the cheese may be suspended directly over wood chips or placed in a container where smoke can waft through. The type of wood chips used can vary, with common choices being hickory, chestnut, alder, pecan, cherry, and apple.
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What You'll Learn
Mozzarella-making: milk, citric acid, rennet tablet, ice bath
To make mozzarella, you'll need milk, citric acid, rennet tablets, and an ice bath. You can use raw, whole, or farm-fresh milk, but if you are pregnant or nursing, check with your doctor first. Rennet comes in tablet and liquid forms, and citric acid is the same as the one found in citrus fruits. You can find it in almost any grocery store in the canning section.
First, heat and acidify the milk by mixing the citric acid with water and stirring until dissolved. Then, in a separate bowl, mix the rennet with water and stir until dissolved. Next, pour a gallon of milk into a large pot and add the citric acid mixture. Warm the mixture over medium heat, stirring slowly but continuously, until the milk reaches 90°F. Remove the mixture from the heat as soon as it reaches the desired temperature.
After that, add the rennet mixture to the warm milk and stir slowly a few times to mix well. Cover the pot and set it aside for about 5–10 minutes. The milk will coagulate during this time. Then, cut a criss-cross pattern through the pot, reaching all the way to the bottom of the pan. Return the pan to the burner and heat to 105–106°F, stirring gently to disperse heat and not break up the curds.
Now it's time to stretch the curds and form the mozzarella ball(s). You can pull and stretch the curd to form either one large mozzarella ball or several smaller balls. You can also allow the curd to stretch into long, thick strands and braid them. Be careful not to handle the curd with your hands for too long, as a few minutes is enough to manipulate it into the desired shape.
Finally, place the shaped mozzarella into cool water (50°F) for 5 minutes, and then into an ice bath for 15 minutes to set the cheese. You can also wrap the mozzarella in plastic and store it in the refrigerator for up to a week. Alternatively, you can place the mozzarella balls into 70% olive oil and 30% safflower or canola oil and store them in the refrigerator.
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Smoking methods: wood chips, liquid smoke, smoker
Smoking mozzarella cheese can be done using wood chips, liquid smoke, or a smoker. Here is a detailed guide for each method:
Wood Chips
To smoke mozzarella cheese using wood chips, you will need the following:
- Wood chips (such as hardwood or fruitwood chips)
- Charcoal grill or a charcoal chimney starter
- Pastry brush
- Twine or string
- Long heatproof tongs
- Oven mitts
- Buckets
- Disposable aluminum pans
- Oven thermometer
- Cheesecloth
- Ball or log of fresh mozzarella cheese
First, soak the wood chips in a bucket of water for at least 15 minutes. Meanwhile, prepare the mozzarella by coating a cheesecloth with oil and sprinkling it with salt and pepper. Place the mozzarella ball in the center of the cheesecloth and season it. Gather the edges of the cheesecloth and tie them together tightly using twine or string.
Next, prepare the grill. Remove the cooking grate and set it aside. Fill a chimney starter halfway with charcoal and pour the unlit charcoal onto one side of the charcoal grate. Use tongs to stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of damp wood chips from the water and place them in the middle of the unlit charcoal.
Carefully pour the lit charcoal onto the pile of unlit charcoal. Top with the remaining 1 cup of drained, damp wood chips. Place a disposable aluminum pan next to the hot charcoal to serve as a drip pan. Fill another aluminum pan three-quarters full with cold water and place it on the cooking grate over the hot charcoal to keep the grill temperature low.
Place the aluminum pan holding the mozzarella on the cooking grate over the drip pan, not directly over the flaming charcoal. Cook for about 25 to 40 minutes, maintaining a grill temperature between 250°F and 300°F. Remove the cheese from the grill, let it cool, and then remove the cheesecloth. Your smoked mozzarella is now ready to be served warm or at room temperature.
Liquid Smoke
Liquid smoke is another method to add a smoky flavor to mozzarella cheese. Liquid smoke is typically added to the curds before pressing the cheese, or it can be used as a marinade. Some cheesemakers spray or dip their cheese with liquid smoke before exposing it to real smoke. It is important to note that if the cheese is not actually exposed to smoke, the label must indicate "natural smoke flavor" or "hickory-smoked flavor," according to USDA regulations.
Smoker
To smoke mozzarella cheese using a smoker, you will need a smoker or a grill with a lid that can be closed to contain the smoke. You can use hardwood pellets or tubes specifically designed for smokers. Unwrap the mozzarella cheese and pat it dry with paper towels. Place the cheese on a plate and leave it uncovered in the refrigerator for 8-12 hours to dry out the surface.
Fill the smoker tube with pellets or place the tube in the smoker or grill. Light the pellets or tube and allow it to burn for about 10 minutes before blowing out the open flame. The pellets or tube will continue to smolder, producing smoke. Place the smoking tube in the smoker or grill, ensuring it is away from where the cheese will be placed.
Set the cheese on a wire rack inside the smoker or grill. Close the lid and let the cheese smoke for about 2 hours, turning it halfway through. After smoking, wrap the cheese tightly in plastic wrap and refrigerate for 5 days to 2 weeks.
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Smoking temperature: cold, below 100 F
Smoking food is a delicate process that requires careful temperature control. When smoking mozzarella, it is important to keep the temperature below 100 °F to ensure the cheese does not melt. The ideal temperature range for cold smoking mozzarella is between 86 °F and 90 °F.
To achieve this, it is recommended to smoke mozzarella on a pellet grill with wood chips, which will give it a real smoky flavor. You can use a kettle grill or a charcoal grill with a tube smoker, but a pellet grill provides better temperature control. The smoke produced by wood pellets, such as hickory, apple, cherry, maple, or pecan, will impart a delicious smoky flavor to the cheese.
When setting up your grill for cold smoking, it is important to maintain a low ambient temperature. Smoke your cheese when the weather is cool, preferably during the winter or spring seasons. If you live in a warm climate, monitor the grill's temperature closely and consider adding a pan of ice to keep the temperature below 90 °F. Additionally, make sure your smoker is in the shade, as it can still get hot even if the surrounding temperature is cool.
To ensure your mozzarella absorbs the smoky flavor evenly, place it on the grill grates away from direct heat. Use a temperature probe to monitor the internal temperature of the cheese, flipping it every 30 minutes to ensure even exposure to smoke. Smoke the mozzarella for around two hours, or until the internal temperature reaches 90 °F.
Once the smoking process is complete, the mozzarella will have a bitter and ashy taste. It is important to wrap the cheese tightly in plastic wrap or vacuum seal it before refrigeration. Allow the smoked mozzarella to rest in the fridge for at least 24 hours to several days, or even up to a month, to give the smoke time to permeate and the flavors to settle and soften.
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Smoking duration: 30 minutes
Smoked mozzarella cheese is a simple and fun way to enhance the flavour of mozzarella. The smoking process creates a multitude of reactions within the milk fat and protein, resulting in a stronger and deeper flavour. It also adds a new aesthetic, usually a deep brown colour, and a different texture.
To make smoked mozzarella cheese, you will first need to make mozzarella. This can be done by mixing a gallon of milk with 1 1/2 tsp of citric acid dissolved in 1/2 cup of water, and 1/4 of a rennet tablet, crushed and dissolved in 1/4 cup of water. Once the mozzarella has been made, form it into small balls and place them in an ice bath.
To begin the smoking process, you will need to prepare your grill. Remove the cooking grate and fill a chimney starter halfway with charcoal. Place the charcoal on one side of the charcoal grate and light it. Once the charcoal is lit and red, place a small round aluminium pan next to it. This will be your drip pan. Put the cooking grate back on the grill and fill another aluminium pan with cold water, placing it on the grate over the hot charcoal. This will help to keep the grill temperature low.
Now it's time to add the mozzarella. Place the cheesecloth-wrapped mozzarella ball in the small round aluminium pan. Cover the grill and make sure the bottom and top vents are open, allowing smoke to escape. The ideal smoking temperature is between 250°F and 300°F. If the temperature is too high, add more water to the loaf pan, and if it's too low, open the vents or light more charcoal.
For a smoking duration of 30 minutes, keep an eye on the grill temperature and adjust as needed. After 30 minutes, your smoked mozzarella should be ready to enjoy! Remove it from the grill and serve it as a snack, add it to a sandwich, or use it to boost the flavour of your favourite pasta or soup dish.
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Flavour: salty, smoky, sweet, fruity
Smoked mozzarella is known for its salty, smoky, tangy, and sweet flavour profile. The cheese is usually made from fresh cow's or buffalo milk curds, which are placed in hot and salty water to help the cellular proteins uncoil, giving mozzarella its soft and stringy consistency.
The smoking process infuses the cheese with a golden hue and a creamy milk flavour. The smoke particles are absorbed into the fat molecules, creating a rich, smoky aroma and taste. Cold smoking is the preferred method, as temperatures above 90°F (or 100°F, according to some sources) will cause the cheese to melt.
The type of wood chips used during smoking can vary and will impart distinct flavours to the mozzarella. Common options include hickory, which lends a bacon flavour; chestnut, alder, and pecan for a rich, smoky flavour; and cherry, pear, apple, or sugar maple for a fruity, sweet taste.
The resulting smoked mozzarella is a versatile ingredient, enhancing the flavour of dishes such as pizza, sandwiches, pasta, salads, and desserts. It can be the star of a cheese board, served with bread, grapes, and other cheeses, or enjoyed on its own as a snack.
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Frequently asked questions
You will need milk, citric acid, water, rennet tablets, wood chips, and a smoker.
First, you make mozzarella cheese by curdling milk with citric acid and rennet. Then, you form the curds into balls and chill them in an ice bath. Finally, you smoke the cheese in your smoker over wood chips.
Common types of wood chips used include hickory, chestnut, alder, pecan, cherry, and apple.
