A tasty and simple way to give your favourite cream cheese spread a smokey taste is to use this recipe for smoked cream cheese. Cream cheese is smoked by placing it in a smoker and letting it sit there for a while so that the wood chips’ smokey taste may permeate the cheese.
A block of cream cheese, preferably at room temperature to make it easier to spread, is required to get started. Any sort of cream cheese, including ordinary cream cheese, reduced-fat cream cheese, and even goat cheese, may be used. You must then decide on the kind of wood chips you wish to utilize for smoking. Applewood, mesquite, and hickory are standard options. You may experiment to see which sort of wood you prefer because each one will give the cream cheese a different flavour.
History:
In Europe during the 18th and 19th centuries, smoking became a common practise for food preservation, especially in the continent’s colder parts where refrigeration wasn’t yet accessible.
Food may now be stored for extended periods of time and transported across large distances thanks to this method of preservation.
Eventually, the practise of using smoke to flavour and preserve food expanded to other areas of the world, becoming a common way to do so in North America and other places.
For ages, people have employed smoking to flavour and preserve food, with the earliest records coming from China and Egypt’s prehistoric eras. It was also used to flavour cheeses and other dairy items in addition to being used to preserve fish and meats.
It is difficult to pinpoint the exact date when Smoked Cream Cheese was created, however it may have been a home cook or chef’s effort to flavour cream cheese in a novel way.
It is now frequently offered in many restaurants and cafés as a spread, dip, or garnish in addition to being readily accessible in delis and supermarkets.
Ingredients (Needed Items):
- Liquid Smoke
- Salt and Pepper
- Wood Chips (Such as Hickory or Mesquite)
- Cream Cheese (Room Temperature)
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How to Make Smoked Cream Cheese Recipe?
Step 1
Set up your grill or smoker for smoking first. Smoke may be produced on a grill using a smoker box or a foil bag stuffed with wood chips.
Step 2
Cream cheese, liquid smoke (if used), salt, and pepper should all be mixed together in a dish. Blend thoroughly until smooth.
Step 3
The paneer and cream need to be combined now, and it needs to be prepared into a circle.
Step 4
Smoke cream cheese for at least 55 to 60 minutes using a smoker or grill. Within 60 minutes of doing this, your cream cheese will begin to take on a smoky flavour, and it will eventually taste wonderful and smokey.
Step 5
It must be taken off the grill or smoker’s top where you’ve set it after the wonderful flavour is ready, and you must then allow it to cool.
Step 6
Put the cream cheese in plastic and wrap it after it has cooled. To improve the flavour even more, you may now store it in the refrigerator. In order for the cream cheese’s taste to complement the smokey flavour well, store it in the refrigerator overnight.
Why does it work?
Since smoking involves a range of chemicals that can prevent the growth of bacteria, mould, and other pathogens that can ruin food, it is a beneficial practise for food preservation and flavour improvement.
Burning wood releases polycyclic aromatic hydrocarbons (PAHs), which stick to food and form a barrier that keeps harmful bacteria out.
The smoke not only keeps the food from spoiling but also adds a distinct flavour and perfume. Terpenes, phenols, and aldehydes are just a few of the chemicals that the burning wood releases that give off the flavour and scent of the smoke.
These substances combine with the meal to provide a special flavour character that might range from fruity and sweet to savoury and smokey.
Because these substances interact and penetrate the cream cheese, giving it a distinctive flavour character, smoking cream cheese produces desirable results.
The creamy and tangy flavour of the cream cheese pairs beautifully with the smoke’s smokey flavour and scent. The cream cheese is made more spreadable and softer by the smoke, which also gives it a distinct texture.
In conclusion, smoking is an effective way to flavour and preserve foods like cream cheese since it provides a distinct flavour and scent to the dish while also forming a barrier against potentially hazardous germs. Also improved by the smoke are the cream cheese’s flavour and texture.
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Equipment and Tools:
Smoker Box or Foil Pouch (if using a grill): If using a grill, you’ll need a smoker box or a foil pouch to contain the wood chips and produce smoke.
Wood Chips: To smoke, you’ll need wood chips made of hickory, mesquite, apple, or cherry. The cream cheese will taste and smell strongly smokey thanks to these wood chips.
Mixing Bowl: You’ll need a mixing bowl to incorporate the cream cheese, salt, pepper, and liquid smoke (if using).
Grill or Smoker: You may use any grill or smoker that can produce smoke, such as a gas barbecue, charcoal grill, or electric grill.
Wrapping the cream cheese mixture with plastic wrap will help it stay fresh in the fridge.
Mix the cream cheese mixture with a spoon or spatula.
Using Tongs, take the cream cheese off the grill or smoker.
Check the internal temperature of the cream cheese with a meat thermometer.
The best way to serve smoked cream cheese:
Cream cheese that has been smoked is a great spread for crackers or bagels. Strong-flavoured crackers like rye or pumpernickel go nicely with it.
Vegetables like carrot sticks, celery, and bell peppers, as well as chips and crackers, go nicely with smoked cream cheese as a dip.
Spread on Sandwiches: Smoked cream cheese works well as a sandwich spread, especially when paired with smoked meats like turkey, ham, or bacon.
As a Garnish or Topping: Smoked cream cheese can be used to garnish or top baked potatoes, stews, casseroles, and soups.
Any cheese plate may be enhanced with smoked cream cheese, which is a wonderful accent to any table serving snacks or appetisers.
In recipes that call for cream cheese, the smokey taste of the cream cheese makes it a fantastic addition. Sandwiches, crackers, spreads, and dips go well with it.
Is Smoked Cream Cheese Keto?
Since cream cheese, a healthy source of fat and relatively low in carbohydrates, is the main ingredient in smoked cream cheese, it may be said to be keto-friendly.
Cream cheese is a healthy choice for people on the ketogenic diet, which is a high-fat, low-carb diet since it has just 1 gramme of carbs and 9 grammes of fat per 2 tablespoons of cream cheese.
While the smoking process itself does not add any carbohydrates to the cream cheese, it is significant to note that while adhering to a ketogenic diet, considerations regarding portion size and consumption should be made.
For instance, if you spread or dip the smoked cream cheese over toast or crackers, both of which are heavy in carbohydrates. You will be forced out of the ketogenic range, so you must be careful with portion quantities and the items you eat with it.
Use smoked cream cheese as a protein dish or salad topping, or even as a spread over keto-friendly toast or crackers, for yet another option to enjoy while following a ketogenic diet. In this manner, you may adhere to the rules of a ketogenic diet while still savouring the delicious smokey flavour of smoked cream cheese.
Finally, even though smoked cream cheese is typically seen as being keto-friendly, it’s crucial to pay attention to portion sizes and the foods you pair it with to make sure it adheres to the rules of a ketogenic diet.
How do you Store Smoked Cream Cheese?
For several weeks, smoked cream cheese may be kept in the refrigerator.
To avoid drying out or absorbing any unfavourable scents from the refrigerator, cream cheese must be stored in an airtight bag or container.
If you wish to keep smoked cream cheese for a longer time, you may also freeze it.
Wrap smoked cream cheese securely in aluminium foil or plastic wrap before putting it in an airtight container or resealable plastic bag to freeze. Place the container in the freezer after making sure it is labelled and date-stamped. For up to three months, smoked cream cheese can be frozen.
These instructions will help your smoked cream cheese keep as fresh and flavorful as possible for as long as feasible.
Important tips on Smoked Cream Cheese(Pro Tips):
Use room temperature cream cheese: When producing smoked cream cheese, it’s crucial to use cream cheese that is at room temperature. It will be simpler to combine and mould into a ball or log as a result.
Try out different kinds of wood chips: The flavour and scent of the smoked cream cheese will vary depending on the type of wood chips used. For the finest flavor, try with a variety of wood chips, including hickory, mesquite, apple, and cherry.
Use just the correct quantity of liquid smoke. Although optional, liquid smoke may give cream cheese a more intense smokey taste. Avoid adding too much liquid smoke since it will quickly overshadow the cream cheese’s taste. Start with a little quantity and increase as necessary.
The interior temperature of the cream cheese must be at least 160°F before consumption. Smoke it at the proper temperature. It can pose a health risk if it is not heated sufficiently.
Before eating, cream cheese must have an internal temperature of at least 160°F. If it is not cooked adequately, it might be harmful to your health.
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Smoked Cream Cheese Recipe
Description
A tasty and simple way to give your favourite cream cheese spread a smokey taste is to use this recipe for smoked cream cheese. Cream cheese is smoked by placing it in a smoker and letting it sit there for a while so that the wood chips’ smokey taste may permeate the cheese.
Ingredients
Instructions
- Set up your grill or smoker for smoking first. Smoke may be produced on a grill using a smoker box or a foil bag stuffed with wood chips.
- Cream cheese, liquid smoke (if used), salt, and pepper should all be mixed together in a dish. Blend thoroughly until smooth.
- The paneer and cream need to be combined now, and it needs to be prepared into a circle.
- Smoke cream cheese for at least 55 to 60 minutes using a smoker or grill. Within 60 minutes of doing this, your cream cheese will begin to take on a smoky flavour, and it will eventually taste wonderful and smokey.
- It must be taken off the grill or smoker’s top where you’ve set it after the wonderful flavour is ready, and you must then allow it to cool.
- Put the cream cheese in plastic and wrap it after it has cooled. To improve the flavour even more, you may now store it in the refrigerator. In order for the cream cheese’s taste to complement the smokey flavour well, store it in the refrigerator overnight.
Video
Notes
- Use room temperature cream cheese: When producing smoked cream cheese, it’s crucial to use cream cheese that is at room temperature. It will be simpler to combine and mould into a ball or log as a result.
The interior temperature of the cream cheese must be at least 160°F before consumption. Smoke it at the proper temperature. It can pose a health risk if it is not heated sufficiently.
- Use just the correct quantity of liquid smoke. Although optional, liquid smoke may give cream cheese a more intense smokey taste. Avoid adding too much liquid smoke since it will quickly overshadow the cream cheese’s taste. Start with a little quantity and increase as necessary.
Servings 4
- Amount Per Serving
- Calories 300
- Calories from Fat 5.5
- % Daily Value *
- Total Fat 9.7g15%
- Cholesterol 32mg11%
- Sodium 90mg4%
- Potassium 39.1mg2%
- Total Carbohydrate 1.2g1%
- Sugars 1g
- Protein 1.5g3%
- Vitamin A 380.7 IU
- Calcium 27 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions:
1. Why would you smoke cream cheese?
Answer: Cream cheese may be flavoured with smoke by smoking it, and it can then be used as a spread, an ingredient in sandwiches, or a dip. Wood chips are used in a grill or smoker, or a smoking gun can be used.
2. Does cream cheese melt when you smoke it?
Answer: Smoking does not cause cream cheese to melt, but the heat and smoke can alter its flavour and texture, making it creamier and more smokey. It is often spreadable and has a variety of uses, including dips, spreads, and additions to sandwiches.
3. How long will smoke cream cheese last in the fridge?
Answer: When properly stored in an airtight container or covered in plastic wrap, smoked cream cheese can be kept in the refrigerator for two to three weeks. Before ingesting, it’s always vital to look for any symptoms of deterioration, such as mold, powerful scents, or discolouration.
4. How long should cheese sit after smoking?
Answer: Cheese should be left to rest after smoking for many hours or overnight to allow the smoke taste to meld with and permeate the cheese. Additionally, this will assist in cooling and firming the cheese before slicing and serving.
5. Does smoking cheese prevent mould?
Answer: Mold development is not stopped by smoking cheese, however it can be slowed down. By lowering the humidity and oxygen levels, smoking also provides an atmosphere that is less conducive to the growth of mould spores, potentially extending the cheese’s shelf life. Mould development on smoked cheese may still be avoided with good storage and hygiene procedures.
6. How thick should cheese be for smoking?
Answer: It is advised to use cheese that is sliced between 1/4 and 1/2 inch thick for smoking cheese. This will prevent the cheese from melting or becoming too soft when smoking it, while simultaneously allowing the smoke to permeate the cheese and flavour it.
7. How would you describe smoked cheese?
Answer: Cheese that has been given a smokey flavour by being exposed to smoke from burning wood is known as smoked cheese. Rich, intricate, smokey, and somewhat nutty flavours can be used to characterise the flavour. Depending on the type of cheese used, the texture may be creamy, smooth, or stiff.
