Homemade Smoked Mozzarella Cheese Recipes

3-INGREDIENT SMOKED MOZZARELLA STICKS

Steps:

• Arrange stack of egg roll wrappers on a clean work surface in front of you like a diamond. Working with one at a time, brush surface lightly with water. Place a mozzarella log across bottom third of diamond. Roll cheese up tightly in wrapper, tucking corners in halfway through. Seal edges, then repeat with remaining wrappers and cheese.
• Pour oil into a large nonstick skillet to come 1/8" up sides; heat over medium-high until shimmering. Working in batches, fry mozzarella sticks, turning once, until golden brown, about 2 minutes per side. Transfer to paper towels and season immediately with salt. Let cool slightly before serving.

HOMEMADE SMOKED MOZZARELLA CHEESE

Steps:

• Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved.
• Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes.
• Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat.
• Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set.
• Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible.
• Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch.
• Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly.
• Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.

CRISPY SMOKED MOZZARELLA WITH HONEY AND FIGS

Steps:

• In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
• Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
• Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
• Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
• To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

BAKED SMOKED MOZZARELLA & TOMATO

Steps:

• Preheat your oven broiler.
• Grease a small ovenproof dish with 1/2 teaspoon olive oil.
• Layer half of the mozzarella, all the tomatoes, season with basil, garlic, salt, & pepper, top with rest of mozzarella.
• Drizzle with 1/2 teaspoon virgin olive oil.
• Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges.
• Serve hot.

SMOKED MOZZARELLA CHICKEN WITH PASTA

Steps:

• Cook pasta according to package directions. Drain; transfer to a large bowl., Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess., In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until a thermometer inserted in chicken reads 165°, 1-2 minutes longer. Remove from heat., Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.