In this cooking video, I'll show you how to prepare delicious smoked mozzarella! First, the cheese is soaked in a lye solution, giving it a unique texture. Then, we flavor it with fresh herbs like thyme and sage. Cold smoking gives the mozzarella a deep, smoky flavor that pairs perfectly with the herbs. You'll be amazed at how easy it is to make such a flavorful cheese at home – be sure to give it a try! Subtitles in your language are available for this video. If you'd like to see the recipe in your language, activate the subtitle feature.

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Smoked Mozzarella Recipe

Ingredients:

Fresh Mozzarella
1 liter of water
1 teaspoon of baking soda
Fresh herbs of your choice (e.g., rosemary, thyme, basil)
Coarse sea salt
15g of salt
Plastic wrap
Instructions:

Select fresh, creamy Mozzarella. It should be firm and lightly salted, whether it's made from buffalo or cow's milk.

Create a baking soda bath by dissolving 1 teaspoon of baking soda in 1 liter of water. Soak the Mozzarella in it for 5-10 minutes.

Gently pat the Mozzarella dry and add fresh herbs (such as rosemary, thyme, or basil). A little coarse sea salt adds flavor.

Wrap the prepared Mozzarella in plastic wrap and place it in the refrigerator for 24 hours.

After 24 hours, remove the wrap and leave the cheese in the refrigerator for an additional 24 hours to allow it to dry slightly.

Cold smoke the Mozzarella three times for 8-10 hours each time. Meanwhile, prepare a 15% salt brine by dissolving 15g of salt in 1 liter of water.

After each smoking session, lightly brush the cheese with the salt brine and cool it again.

After the final smoking session, wrap the cheese in wax paper and store it in a cool, dry place. Consume the cheese within three weeks for the best results. If mold forms, simply wipe it off with a cloth soaked in salt brine.