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How to cold smoke house made ricotta cheese in the convection oven?

post #1 of 3
Thread Starter 

Hi all!

Looking for some advice on the best way to cold smoke ricotta cheese.  I know it has to be fairly dry, but other than that I would like to hear some thoughts and advice on the best approach, time, wood chips to use (I'm partial to apple, but open to advice). And maybe some ideas on what else to do with said ricotta. I'm currently using it as a gnudi app, but throw some more ideas my way!

 

Thanks everyone in advance!:peace:

post #2 of 3

@foodslinger

In the days of old we had a broken convection oven where the heating elements were shot but the 2 speed fan worked.

We used to use the whole pieces of preferred woods. Started them outside in a bbq and waited till they ember. Put salmon, cheese, etc in the oven with low fan. Put the small log in till done. We did put the oven out on the back dock for the smoke.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #3 of 3

When I cold smoke fish, the interior of the smokehouse can not get any higher then 80 degrees.

I don't have a clue about cheese however; but I would think it is the same kind of idea.

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