As fun as cheese making can be, sometimes the end results may be just a tad disappointing.
Yesterday, we decided to turn some unhappy cheeses into something more cheerful.
I selected a not so smooth mozzarella, a flaky cheddar, and an odd tasting mozzarella resulting from Rosie grazing in the oat field for too long.
Extravagant Dad lit a fire.
He suspended a wire waste paper basket from a beam, balanced the cheeses on a grid at the bottom of the bin, and wrapped it in paper with a hole at the top.
Then he nestled wet hickory wood chips in a recycled tin in the weber, positioning the braai vent under the smoking basket.
The end result... ta daaah... scrumptious smoked cheese, enjoyed sliced with a glass of beer.
A truly ELASTIC rescue that turned failure into FANTASTIC.
No that is ingenuity in action. Nice save.
ReplyDeleteHi Cath, I love the photos of your mozzarella stretch! I have just got my cheese making pots out and am hoping to get back into it now that I don't have a vege garden or outside at all to play in! I do love an easy mozzarella and feta. Thank you so very much for your encouraging words, I'm starting to get on with it a bit more now, it's just different!!! Like you, I think it's hard because it was unexpected and I'm starting from scratch all over again, well not really from scratch I guess I have gained a lot of valuable experience along the way... :)
ReplyDeleteYour smoked cheese looks yum, great idea, how long did you smoke it for?
Thanks Karen, lots of strength to you. I'd love to see some of your cheeses once you get going again. The book says to smoke the cheese for 4 to 6 hours. We smoked ours for a bit less than an hour and it was delicious. I suppose it depends on the size of the pieces being smoked... a bit of trial and error.
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