Smoked Cream Cheese Recipe
Discover the art of smoking cream cheese and elevate your cheese platters and sandwiches to the next level. Our guide will teach you how to make delicious and unique smoked cream cheese using high-quality ingredients and different wood chips.
Ingredients
- 8 oz cream cheese at room temperature
- 1 tsp liquid smoke
- 1/2 tsp salt
- 1/4 tsp garlic powder optional
- 1/4 tsp onion powder optional
Instructions
- In a medium bowl, combine the cream cheese, liquid smoke, salt, garlic powder, and onion powder (if using). Mix until well combined.
- Place the mixture into a small cheesecloth-lined colander or strainer.
- Allow the mixture to drain in the refrigerator for at least 2 hours, or until the desired consistency is reached.
- Remove the cheese from the cheesecloth and store it in an airtight container in the refrigerator for up to a week.
Notes
- Use high-quality cream cheese with a consistent texture and acidic flavor to make smoked cream cheese. This ensures smooth and tasty results. Use different wood chips to flavor cream cheese. Hickory and apple wood chips are sweet and smokey, while mesquite wood chips are bold and robust. Try different wood chips for different flavors.
- Overheating the cream cheese during smoking might separate or soften it. 100–120°F is ideal.
- To flavor cream cheese, add garlic powder, dill, or pepper. To make it spicier, add blue, cheddar, or hot sauce.
- Finally, taste the cream cheese as you go to confirm flavor and consistency. You can modify before smoking.
