Cold-Smoked Mozzarella Alder Mild
Fresh Mozzarella is cold-smoked with delicate alder wood, gaining a mild and slightly sweet smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
1 Std.Remove Mozzarella from brine, drain and carefully pat dry with kitchen paper. Lightly sprinkle with sea salt and let it air-dry on a fine rack in the fridge uncovered for 1 hour.
Smoker Setup
15 Min.Cool the smoker to 15-20°C. Fill alder wood smoking dust into the smoke generator. Place a tray of ice cubes below the rack to safely keep the temperature under 25°C.
Smoking
2-3 Std.Place the Mozzarella on the fine rack and cold-smoke for 2-3 hours. Check the temperature every 30 minutes and replenish ice as needed.
Resting
12 Std.Wrap the smoked Mozzarella in cling film and let it rest in the fridge for at least 12 hours so the smoky flavor can settle.
Pro Tip
Since Mozzarella is very soft, it is recommended to place it on a fine mesh rack or in a smoking basket to help it maintain its shape.
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