Howdy,
First of all I would like to say thanks for a great forum and everybody sharing their smoking experiences (the good smoking that is :)) and all of the great looking recipes and pictures.
I bough my smoker about 3 months ago (Original Electric Smoker) but got put on travel for work and was yet to use it. Well yesterday I finally did get to use it and boy was I pleased and can't wait to smoke some more things, cheese and meat.
I am originally from Bosnia and back home they have smoked cheese that you bought at the local farmer's markets. It fresh smoked cheese made fresh, it was the BEST, you can either shred it with your food on like pasta or cut it and eat as appetizers. Well long story short here it is.
I started by following one these steps to first make the farmers cheese.
http://www.eatingoutloud.com/2008/04/how-to-make-paneer-a-fresh-farmers-cheese.html (http://www.eatingoutloud.com/2008/04/how-to-make-paneer-a-fresh-farmers-cheese.html)
http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html (http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html)
After making it and draining it, let it sit for about two hours in the cheese cloth placed it into the smoker. Also placed some store bough cheese, brick of it, not sure what kind (this is the interesting result, oops little too much heat for it). Used maple wood. These farmers cheese were usually smoked for couple of days back home, not as efficient smokers back home, but never the less about two days worth of smoking. So I was shooting for about 8-10 hours in the Bradley. I know that seems way too long by any cheese smoking times here but these take a long time to smoke and dry.
So here are the pictures of the result, sorry for the long drawn out explanation but little bit of history why and how on the cheese I think helps the pictures
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0167-1.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0166.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0171.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0170.jpg)
AND for the intersting, OOOPPSSSS it got little bit too hot in the smoker, it was about 60 Degrees outside
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0164.jpg)
The cheese melted though the racks. It was all hanging through the rack. But tell you what, the little fingers are a perfect snack size bites.
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0168.jpg)
It smoked from about 10 hours overnight. At about 6 hours had about half the color that it does now. I wanted to make sure that it smoked and dried all the way before stopping it. The cheese has a great smell of smoke, and it can be grated, doesn't fall apart or stick to the grater. Tastes SO SO SO good over any type of pasta. Macaroni and smokes cheese especially. or used as appetizers and finger food with few drinks.
Haris
W E L C O M E to the Forum AKinGA!
Nice cheese!
I really like that auto-slicing-smoking thing you invented!
I love farmers cheese, I have half a block left in the fridge right now...nice looking color, I'm glad it was good.
SIA
AKinGA, that looks delicious! I've only smoke cheese a couple of times, but the next time, I was thinking of smoking a piece of it a lot longer just to see how it would turn out. Now I know. - On the to-do list!
OBTW, welcome to the forum. Glad you like it so far and hope you contribute lots of pics and recipes. I love to see what other nationalities eat. Fascinates me.
You are the second person from Bosnia I have met this week!
How many gallons of milk went into making those cheese?
Welcome to the forum AK. Thanks for sharing your photos and the history. Like Caney said, it is always fun to see what other people in the world enjoy and that looks great even the cheese drops.
is the outside of the chesse still eatable and what is the texture of that. Thanks again.
Thank ya all for kind words, it's just as delicious as it looks, well may be more delicious.
Caneyscud,
The big piece took about a gallon of Whole Milk and about 3 1/2 cups of Heavy Cream to make. Mixed the Milk and Heavy Cream, brought to a slow and then added about 3/4 cup of Lemon juice and couple table spoons of Vinegar (the acid makes the milk clump up, looks like watered down cottage cheese at that point). Strained it into a cheese cloth, put that into a strainer, pressed it down with a plate after I wrapped it into a ball. Put a pot on top of the plate and added water to the pot to add weight. Let it stand for couple of hours and drain. Then smoke time. I will use may be half the cream on the next batch (in few days, as it turned out so good), it was little bit too rich for my taste, the small one didn't have any heavy cream and it was little bit too dry. So I figure try the middle of the road theory.
classicrockgriller,
Oh yeah it's very much so eatable on the outside. The skin has a stronger smell on the outside of course, so when you grate it you get a mixture of some of the inside that's not so smoked and the outside that is, nice balance. The texture ... I would say kind of like a muffin, not very hard but not soft either. The cheese is about half the wetness/dryness of the feta cheese that you can get in the brick packages. But the heavy cream keeps it together so it doesn't crumple like the feta cheese.
Showed some of my family around the states some pictures and they are all placing orders for shipping!!! So I guess I'm heading to the store for more milk. This type of smoked cheese I nor anybody else have not been able to find anywhere in the states to buy, and I have tried every Bosnian store I can find in any of the states I have been. Will post more pics as they come.
Happy Smoking !!
Welcome to the forum AKinGA and bringing such interesting information to share. Great pics too. :)
We should have had a competition .......... "guess what it is"? for the melted cheese picture. Some art critic somewhere would have loved your sculpture! :)
AK, Thanks for the pics and info on something new to smoke in the Bradley.
I would love to see a photo step by step on making your cheese if you wouldn't mind doing and posting it.
I'm sure there would be quite a few following your posting on this. Thanks again and Happy smoking
Hi AKinGA;
Welcome to the forum.
Your cheeses look fantastic.
Hi there and welcome to the greatest fun and the to our addiction. I see that you are on your wat of getting hooked.
The cheese looks great and I never though of smoking it for 10 hours. I will have to think about that next time.
HR
For anybody who is interested here are a few links on making cheese from over on DeeJaysSmokePit.com
http://www.deejayssmokepit.net/CheeseDownloads_files/LetsMakeCheese.pdf
http://www.deejayssmokepit.net/CheeseMenu.htm
Here is a link to DeeJays Forum. If you scroll down you will find the cheese section.
http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl
Mike
THanks Mike
Out of the box and hes making his own cheese then smoking it! I like him already!!! Welcome Aboard AK
Quote from: Tenpoint5 on October 14, 2009, 11:10:21 AM
Out of the box and hes making his own cheese then smoking it! I like him already!!! Welcome Aboard AK
That's far out. Pretty kewl.
AKinGA - what is next? smoked burek? :D
welcome to the forum
Welcome to the forum AK. That's nice looking cheese. I've bought "farmer's cheese" before but it usually came in a rectangular block. I'd like to second other's comments and ask for some details on how you make. My stomach is growling. ;D
Quote from: monty on October 14, 2009, 11:24:33 AM
AKinGA - what is next? smoked burek? :D
welcome to the forum
I had to google borek but it looks really good as well.
If this is good and I am sure it is......it would make some really nice personalized Christmass gifts for family......AND.......you get to play with your Bradley.
So I take it you don't have to age the smoke with this cheese like you do with already processed cheese. But can you to get an even deeper smoke taste?
Welcome to the fun AK
Thats some fine looking cheese, I really like the one you sliced with the rack.
I smoked some farmers cheese last month, bought it at the store though.
Watch out this type of smoking is very addictive
OU812 - I wouldn't mind buying it, I just have not seen it here anywhere (Atlanta, GA) to buy. But for now it's really not that bad, about 20 minutes of work per cheese and then slap into the smoker.
classicrockgriller - No aging needed. But I am sure if you were to vacuum pack it and leave it be for a while the smoke would penetrate quite well and good.
monty - Never know, but I don't think burk could make it past my mouth into the smoker :), I like it way too much.
Mr Walleye - Thanks for the info. Will take a look.
I will see if I can post some pictures of the making process, I was going to make some more cheese today and take pictures along the way but mom beat me to it while I was at work, she was off work and bored I guess, 6 Gallons of milk bored !!! But here is some pictures of the final product before smoking it. And of course my favorite in use on macaroni (you can use any type of pasta) !
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0176.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0180.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0181.jpg)
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0182.jpg)
MY FAVORITE !!! in use !!!!
(http://i441.photobucket.com/albums/qq136/castroak/smoker/IMG_0174.jpg)
Ak, PLEASE, some instructions on making the cheese. Either that or ship your mom up here ;D
Quote from: ArnieM on October 14, 2009, 06:10:16 PM
Ak, PLEASE, some instructions on making the cheese. Either that or ship your mom up here ;D
Or Down here.
Ship mom, noodles and the cheese.
Wow, that looks awesome. I have made ricotta before and it's awesome. I'm going to try making mozzarella next. I keep looking at a class that teaches how to make aged cheeses but I really don't need another hobby (another expensive hobby at that).
deb, you can be our teacher.
Quote from: deb415611 on October 15, 2009, 04:26:11 AM
Wow, that looks awesome. I have made ricotta before and it's awesome. I'm going to try making mozzarella next. I keep looking at a class that teaches how to make aged cheeses but I really don't need another hobby (another expensive hobby at that).
Right there with you Deb! Made yogurt cheese, ricotta, mozzarella, curds, but nothing needing a mold or aging. But I really want to. Where is that aged cheese class. Cannot find one around here. Tried to get a couple who does sheeps milk and goats milk cheeses to let me help - but they wouldn't. I really like aged sheepsmilk and goats milk cheeses and that is what I want to learn to do. Also can't find anyone who will sell me gallons of either sheeps milk or goat milk either. So I might also have to buy some land, and learn sheep and goat husbandry.
Quote from: deb415611 on October 15, 2009, 04:26:11 AM
Wow, that looks awesome. I have made ricotta before and it's awesome. I'm going to try making mozzarella next. I keep looking at a class that teaches how to make aged cheeses but I really don't need another hobby (another expensive hobby at that).
I have made Mozzarella several times....be careful it makes it real hard to buy any from a store after making your own. That reminds me I think I should make some this weekend for my company.
SIA
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Quote from: deb415611 on October 15, 2009, 06:22:12 PM
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Deb;
Thanks for that link. Both locations are about a 2 hour drive from my location also.
That entire website is a class in itself. There is a ton of useful information and help sections. I bought her book the last time we talked about cheesemaking here but haven't done anything.
I'd like to take the 201 class, maybe if Caney & Habs & a few other people wanted to we could see if they would do a private class. The Bradley Forum Cheesemaking Class ;D
AKinGA -- sorry for the OT in your thread. Your cheese is definitely an inspiration to us!
Quote from: deb415611 on October 15, 2009, 06:22:12 PM
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Not to sure I'd be allowed into Massachusetts!!! Let's just say, I am always nervous going through the Boston airport!
Quote from: Caneyscud on October 16, 2009, 09:16:08 AM
Quote from: deb415611 on October 15, 2009, 06:22:12 PM
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Not to sure I'd be allowed into Massachusetts!!! Let's just say, I am always nervous going through the Boston airport!
It's the other side of the state. It's like a whole other country :D you won't be noticed.
Quote from: deb415611 on October 16, 2009, 10:22:24 AM
Quote from: Caneyscud on October 16, 2009, 09:16:08 AM
Quote from: deb415611 on October 15, 2009, 06:22:12 PM
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Not to sure I'd be allowed into Massachusetts!!! Let's just say, I am always nervous going through the Boston airport!
It's the other side of the state. It's like a whole other country :D you won't be noticed.
YEAH RIGHT as UGLY as he IS!!!! :o :o ;D
Quote from: Tenpoint5 on October 16, 2009, 12:16:02 PM
Quote from: deb415611 on October 16, 2009, 10:22:24 AM
Quote from: Caneyscud on October 16, 2009, 09:16:08 AM
Quote from: deb415611 on October 15, 2009, 06:22:12 PM
Caney
http://www.cheesemaking.com/cheesemakingworkshops.html
I'm a couple hours away from his place.
I just started buying "groceries" from a place that buys from all the local farms in CT & then delivers to customers. I now have access to raw milk and milk that's not ultra pasteurized. I think they have goats milk also.
Deb
Not to sure I'd be allowed into Massachusetts!!! Let's just say, I am always nervous going through the Boston airport!
It's the other side of the state. It's like a whole other country :D you won't be noticed.
YEAH RIGHT as UGLY as he IS!!!! :o :o ;D
If I didn't resemble that remark so well, I might retaliate. But I figure if I don't sing the Smokin', smokin', smokin' song I might just make it through to the other side! ;D ;D ;D As long as I don't go near the airport!