My first cold smoke with homemade cheese!

Discussion in 'Cheese' started by squirrel, May 28, 2010.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    Hi all!

    I got my new A-Maze-N smoker yesterday and after I burned off the oil, and ran it through the dishwasher I am ready for my first cold smoke. Here's a couple of photo's. It was really easy to get lit using my creme brulee torch. In the photo is corn I just took off the cob and will use to make my yummy smoked cream style corn, pecans from my orchard for smoked maple pecan clusters, flour to use in a smoked sourdough bread, three cheeses I made: Goat cheese, a very young bleu cheese (just wanted to try a small piece to make a smoked bleu cheese dressing) and my favorite - mozzarella! I used the apple dust. I'll update in a couple of hours!

    [​IMG][​IMG]
     
    Last edited: May 28, 2010
    meateater likes this.
  2. fftwarren

    fftwarren Smoking Fanatic

    very cool. If its not an extensive recipe, how do you make mozarella?
     
    erain likes this.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    nice cold smoke!  We'll be smoking cheese, etc. this weekend cause we love it so much!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lookin' kinda cheezy Cheryl.[​IMG]

    That's gonna be some good stuff. Not being "know-it-all", but you do know you can put about twice that much dust in, without it jumping the wall.

    Having computer problems. (Under warranty)[​IMG]   

    Hope I don't miss your posts on this.

    Bearcarver
     
  5. jamminjimi

    jamminjimi Meat Mopper

    Squirrel is getting after it again. Looks like some very interesting stuff your smoking. I will wait for the final QView.
     
  6. squirrel

    squirrel Master of the Pit OTBS Member

    FFTW - Here's how I make my mozzarella

    http://www.cheesemaking.com/store/pg/21.html

    Bear, yea I figured that out after I couldn't keep the dust lit, so I added more, I did get a jump though. I'll get it figured out soon or later, but it sure is fun to try!
     
  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Squirelly Girl, you amaze me!

    I have been watching your Qviews and have enjoyed them all. You have really taken to smoking and seem to want to smoke everything!

    I love your posts....keep 'em comin. Anytime you want to share a recipe or two, I will give you all the credit when it turns out great!

    I lived in Augusta for a while....went to school there for about 6 months or so.

    Bill
     
  8. Ok Cheryl,

    Your making me gain some of the 40 lbs. I lost with all this wonderful Qview. That is an awesome spread you have smoking. Can't wait to see the finished product!!
     
  9. squirrel

    squirrel Master of the Pit OTBS Member

    Thanks for all the compliments! Here we are at two hours in. You can see the cheese is getting a "smoke ring" and I find that very sexy. No, I don't get out much. I swiped a couple of the pecans and holy canole! They taste A-Maze-N! Sorry, had to do that cuz I'm a weirdo. I'll be making the corn later tonight and I'll post that under side dishes, it is crazy good and simple and it's kinda sexy too. It's a rainy night in Georgia!

    [​IMG]
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome and I'm sure its gonna get even better
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hi Squirrel

    You are gonna love the little smoker. I have done several smokes with it and it really works well. If you want more smoke at one time I have lit both ends and it cuts down the length of time you smoke but doubles the volume - another one of the testers also lit the middle at the same time to increase the smoke -

    Your cheese looks great. I have been smoking Mozzarella for nearly a year. On the commercial water packages, I let them sit out in the fridge for about an hour to get a "skin" on the outside so I loose less moisture - that is my favorite snack and we eat it regularly - gotta try makin some soon

    Great post
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Your gonna love that cheese, just remember to hibernate it for at least two weeks so it mellows. [​IMG]
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    With fresh cheese you can not let it hibernate - it will be good as soon as it is cold - I let some hibernate for a week and it lost it's freshness -- the processed stuff just gets better and better with age
     
     
  14. meateater

    meateater Smoking Guru SMF Premier Member

    I didn't know that. Thanks. [​IMG]

     
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes it is true cheryl you are amazing and your threads are so very good and the food you are producing is fabulous too. Now you have cheeses and I also would one day like to make some of that too. Now you have smoked mozzerella I bet it is really good to. You are fastly becoming one of my new favorite folks here along with Jerry, laurel, jeanie, geert, rick, joel, with all of you folks if you said you were smoking a reebok I would have to see cause you'll will find away to make it taste good. 
     
    Last edited: May 29, 2010
  16. caveman

    caveman Master of the Pit SMF Premier Member

    And here I thought "I Was" one of his favorites.  [​IMG]   Great thread Cheryl.  You are smoking hard girl.  I can't wait for the results.  Keep it coming.
     
  17. wingman

    wingman Smoking Fanatic SMF Premier Member

    Nicely done there squirrel! [​IMG][​IMG]
     
  18. squirrel

    squirrel Master of the Pit OTBS Member

    You guys rock! I pulled everything off while it was raining, no problems though. I ended up with company so I didn't take any more pics, yea, it's true about the fresh mozz, as soon as it's good and chilled eat it up! It is so much better than any store bought I have ever tried.

    I'm gonna smoke another turkey breast today so I can have sammies with the smoked cheese. MmmmMMM. I gotta get busy! Thanks again you guys! You make my heart feel happy!
     
  19. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    WOW! Do you work or just smoke? Or....are you makin' smokin' workin'?  My father-in-law wants me to go into business with my mother-in-law doing catering, but I think I would rather be in business with a smoke nut like you!!!![​IMG]
     
  20. meateater

    meateater Smoking Guru SMF Premier Member

    You got me thinking about smoked turkey breast. I have one in the freezer done up with Yoshidas. Been there about a month and waiting for the TBS, it's gonna have to wait for a few more. If you haven't tried Yoshidas yet give it a try. Bump fom the past.

    http://www.smokingmeatforums.com/fo...onight-mr-yoshidas-the-real-one-what-an-honor
     
     

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