Smoked Ricotta - Two Ways

Smoked Ricotta - Two Ways

How to smoke ricotta cheese. We cover the classic cold-smoking method with tips on the easiest ways to execute it without a commercial cold smoker. We also cover using cedar wraps for an easy approach that can be done inside.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 241kcal

Author: Milena Perrine

Ingredients

3 cups ricotta cheese

COLD SMOKE METHOD

your choice of smoking wood chunks chips or pellets (if using a smoking tube)*
cheesecloth and butcher's twine

CEDAR WRAPS METHOD

cedar wraps as an alternative to smoking wood, if smoking inside
1 leek to use as vessel

Instructions

COLD SMOKED RICOTTA

1. Place ricotta inside cheesecloth and tie with twine.
2. Set up your smoker according to the manufacturer's instructions and add your choice of wood chips per the specifications of the manufacturer. Place the cheesecloth wrapped ricotta onto a metal plate or tray and position it away from the smoking box. Smoke should reach it, but the temperature around where the ricotta is should be well under 100 F with the 65-85 F range being ideal.**
Smoke for about 20 minutes or until the color changes to golden and the edges dry out and begin to crumble.
Alternatively, fill a smoker tube with your choice of pellets and place it on the grate of a cold grill. Place the ricotta nearby and close the lid of the grill. Smoke until satisfied with the results, about 20 minutes.

CEDAR WRAP SMOKED RICOTTA

1. Soak the cedar wraps in water for 5 minutes.
2. Cut outermost layers of leek canoe style and stuff with ricotta. Wrap in cedar wraps and tie across the middle.
3. Place in a cast iron skillet or similar and cook on medium-high stove top or onto a gas grill. About 10 minutes and the ricotta will acquire a sweet, smokey flavor. The texture with this method is a bit drier due to the fact that heat is involved.

Notes

*apple, cherry, maple, hickory and oak will work well

**To maintain low temperature (65-85 F) with the smoker box method, you can use this trick. Fill a pan with ice and place the flat dish with the ricotta on top of it. Most likely you will not need to replenish the ice before the ricotta is done. This should help when you simply cannot achieve a good distance between the location of the wood providing the smoke and the ricotta.

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