Jeff (my neighbor) and I made mozzarella and smoked it using hickory chips on Saturday. Tasted nice, we found that smoking it 10 minutes is max, after that, the smoke flavor gets too strong.
We also setup 2 batches of cream cheese, one with heavy whipping cream and the other with normal whipping cream. We let them sit for 24 hrs, then hung them to dry. We let them dry for 18 hrs, then smoothed them this am. We added spices and taste tested them. Great flavor and consistency. Work liked it also...
The impact of COVID on our family
2 weeks ago