Home Made Mozzarella | Do you make it?

[mosesbotbol]

A friend has smoked Mozzarella after it is been brined. Oiled it after and hung to age. I was going to try it, but I keep my WSM pre-loaded and don't want to empty it out for cold smoking.

Fresh made Mozzarella is addictive and a crowd pleaser. I've seen someone mix milk and water to melt the curd in. The salt is key and really brings out the flavor.

[jonumberone]

Originally Posted by jonumberone

and he told me back in the day they would smoke their Mozz with cardboard or almond shells.

I should add I'm not advocating this or even recommending it.
This was told to me by the same man who once told me a story about butchering a dead horse to eat with a broken beer bottle.

Originally Posted by mosesbotbol

Fresh made Mozzarella is addictive and a crowd pleaser.

Yes it is.
I like it best when it's still warm!

[mosesbotbol]

Originally Posted by jonumberone

I should add I'm not advocating this or even recommending it.
This was told to me by the same man who once told me a story about butchering a dead horse to eat with a broken beer bottle.

I love horse, but there's only a few good cuts; fillet and entrecote. I use soaked pecan shells in my smoker. I get them sent from Texas

He sounds like a crazy man!