Smoked Mozzarella Burrata-Style
Fresh mozzarella is gently cold-smoked, gaining a creamy depth reminiscent of luxurious burrata.
Ingredients(for 0.5 kg)
Instructions
Drying
120 Min.Remove mozzarella from its liquid, thoroughly pat dry with paper towels, and let it air-dry on a wire rack at room temperature for 2 hours. The surface should appear matte and no longer feel moist.
Smoker Preparation
15 Min.Cool the smoker to a maximum of 18-20°C. Mix equal parts beech and apple wood chips, fill the smoking tray and bring them to a smolder. Carefully monitor the temperature.
Smoking
90-120 Min.Place mozzarella on the smoking rack and cold-smoke for 1.5-2 hours. Check the temperature every 20 minutes. The surface should take on a light golden-yellow tint.
Finishing and Serving
10 Min.Slice the smoked mozzarella, arrange on a plate, drizzle with high-quality olive oil, add fresh basil leaves, and season with fleur de sel and pepper.
Pro Tip
Mozzarella has a high water content – the drier the surface before smoking, the more intense the smoky flavor. Do not smoke for longer than 2 hours, as the cheese will otherwise become too firm.
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