FA Mozzarella

submitted over 6 years ago by horrendOne of "The Damned"

Setup: Wasp Nano RDA, full cotton wicks, 0.48ohm, 35W, 70/30 VG/PG 3mg

1% Mozzarella - steeped 7 days

Thick mouth feel but not much body or flavour, I think the word cheese put me off trying more than 1% of this to start with. Actual mozzarella doesn't particularly taste of much anyway. There's a slight tang similar to cream cheese (but no feet) in a British cheesecake. Overall very mild but definitely not unpleasant.

Added some more conc to see how it goes. Got a bit heavy handed so my 2% has ended up more around 2.5% - flavour is much more pronounced now, slightly more of the tang coming through. There's also some sharpness coming through that wasn't present at 1%, the VG might be taming this slightly.

Possible usage? This would probably work well in a British cheesecake recipe to give a more authentic taste and help thicken up any creams used.

Comments

8 points

by eyemakepizzaover 6 years agoPepperoni Phoenix

and how do you think this would do in a pizza juice?

4 points

by Up2myheadover 6 years ago

Asking for a friend, lol?

4 points

by EncouragementRobotover 6 years ago

Happy Cake Day Up2myhead! Don't be pushed around by the fears in your mind. Be led by the dreams in your heart.

3 points

by Up2myheadover 6 years ago

Uh, thanks friendly bot?

1 points

by horrendover 6 years agoOne of "The Damned"

It's subtle, very subtle. The sharpness might compliment whatever other cheese you may or may not be using though

2 points

by ben_gamingover 6 years agoDiketones, Schmiketones

I think cheddar is the other known cheese.

2 points

by meetjaneblackover 6 years ago

Wonder how it would taste in contrast with something bright and fruity, like a green apple? Might be worth a try.

2 points

by horrendover 6 years agoOne of "The Damned"

This would probably work with some fruits. I will have to experiment

2 points

by meetjaneblackover 6 years ago

Please let us know!