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Cold Smoked Mozzarella (final part 2 pic heavy)

Here is the second part of my final for Extending the Season. I made mozzarella and then experimented with cold smoking it to see what would happen. In the first part of my final I used this mozzarella as an ingredient in the Sandwich of the Season dish. if you are interested in making your own or have problems with trying to duplicate this recipe then please check below this post for troubleshooting steps. Enjoy!

Cold Smoked Mozzarella


1 gallon                       Milk

¼ tablet                       Rennet

¼ cup                          Bottled water

1 ½ – 2 t                      Citric acid

As needed                   Kosher salt

As needed                   Cheese cloth

As needed                   Olive Oil

For Smoking

8 oz                             Woodchips

1 chimney                    Charcoal

As needed                   Ice Cubes



  1. Crush rennet and dissolve in a ¼ cup of bottled/pure water (non chlorinated)
  2. Place milk in a stainless steel sauce pan or small marmite
  3. Add citric acid to the cold milk
  4. Place on a low flame and bring to 90 degrees
  5. Stir in rennet and mix to incorporate
  6. Remove from heat (watch for a good break or return to the heat)
  7. Allow milk to rest for 3-8 minutes to form a” curd” (the longer the set/rest the firmer the curd)
  8. Cut the curd into squares and remove with a slotted spoon to a cheese cloth or filter lined colander and allow to drain for 3 minutes tapping to remove excess whey Heat water in a separate sauce pan and season to taste
  9. Place a small hole colander on top of the pot allowing about two inches of water to fill the bottom of the colander
  10. Bring the water to 135 degrees and add the curd and work with a rubber spatula or wooden spoon to form a mass
  11. Continue working the cheese until it becomes elastic and hot to the touch (3 minutes)
  12. Remove and knead the cheese until it is soft and pliable
  13. Season lightly
  14. Shape, Wrap in Cheese-Cloth, and store in water (salted) or oil


Smoking Procedure:

  1. Soak the wood-chips for 20-30 minutes before starting to smoke
  2. Get Coals and smoker ready
  3. When coals are ready smoke mozzarella in cheesecloth above a smoke pan full of ice to keep a cold smoke
  4. Cold Smoke for 40 minutes to 1 hour turning over about half way through.
  5. Remove from smoker and let cool
  6. Return to oil when cool.
  7. Remove cheese-cloth slice and serve

I had problems with this recipe for a few reasons. First I didn’t have rennet tablets but I had liquid rennet. I had to look up a conversion between the two and what I found was that it was a 1 to 1 tsp conversion. I am going to say that this was not the correct conversion because I and one other person both used this recipe and the same conversion and we both had the problem of the curds not binding when it hit the water. My recommendation use/ buy whatever type of rennet that your recipe calls for.

The second problem I had was that I don’t like the colander, water bath and temp this recipe calls for as this could have lead to some of the problems that I had when it was time to form the cheese. I have seen  of adding boiling water just to cover the cheese and let it bloom/temper first. Pour this water off and then add back in more boiling water so that you can start working it together. This seems like a much better idea and way of making it then the way this recipe calls for.


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One Comment on “Cold Smoked Mozzarella (final part 2 pic heavy)”

  1. Grandma June 19, 2012 at 1:21 pm #

    Had no idea all this process went into making mozzarella. Made me hungary.

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