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

Discussion in 'Professional Chefs' started by foodslinger, Oct 5, 2014.

  1. foodslinger

    foodslinger

    Messages:
    6
    Likes Received:
    10
    Exp:
    Professional Chef
    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!/img/vbsmilies/smilies/peace.gif
     
  2. panini

    panini

    Messages:
    5,168
    Likes Received:
    284
    Exp:
    Owner/Operator
    @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.
     
  3. chefross

    chefross

    Messages:
    2,780
    Likes Received:
    418
    Exp:
    Former Chef
    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.