Third Cold Smoke - Cream Cheese & Butter

Discussion in 'Other' started by dj mishima, Mar 20, 2013.

  1. dj mishima

    dj mishima Meat Mopper

    It's the first day of spring, but it was in the low to mid 20's(F) in metro Detroit.  So, I thought it would be a good idea to smoke some really temperature sensitive items.

    Here they are pre-smoked:

    And after 2 hours in the MES 30 with AMPNS apple dust:

    It doesn't look like they took on any color, but they smell smokey.  How long should I let them mellow in the fridge for?  I was thinking the same time as regular cheeses(2 week minimum.)
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    I've never done stuff that soft before so I don't know about the rest time. I do know however, that cold smoking at low temps will not change the color of the cheeese much, though the taste should be there.

    Did you sample any?
  3. kathrynn

    kathrynn Smoking Guru OTBS Member cream cheese...and I only use butter.  Could be interesting! Let us know how things turn out.

  4. dj mishima

    dj mishima Meat Mopper

    No, I haven't tried either yet.
  5. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member


     I'm not sure on the butter but the cream cheese i let set for 2 days and that seems to be enough to mellow.

    I would give the butter 2 days also and give it a try. I know youre gonna love the c.c....try it in a cheese ball.

  6. dj mishima

    dj mishima Meat Mopper

    Well, I dipped into the cream cheese today.  It was three days later.  I smeared it onto a bagel.

    It was pretty good, but I think I'll let it mellow out a bit more.  It was a little "bitter" for lack of a better term.
  7. dj mishima

    dj mishima Meat Mopper

    I made some macaroni and cheese today.  It was of the powdered white cheddar variety.  I realized after starting it, that I had no milk!  However, I did have some smoked cream cheese.  So, instead of a half stick of butter & however much milk the directions called for, I used half a block of smoked cream cheese and a quarter stick of smoked butter.  Wow!  This is some intense stuff!  It's not so creamy and I would have thought.  It really could use some milk.  I might water it down a bit.  But oh man!  This is some good eats.
  8. I've been smoking my Cream Cheese for 5 hours with Cheery/Maple pellets and then when done I put it into a double boiler to soften, then stir in mixed spices to create a kick ass chip dip!! I let it sit in the fridge for a day at most, dont notice much difference if left any longer. I like your macaroni n cheese idea.

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