“Provolone” is also one of the most popular and tasty cheeses we meet daily, in our sandwiches, salads, wraps, and so on. This cheese is known for its smooth texture and light-yellow coloring. Provolone just like gouda is especially tasty when all-natural ingredients are used to make. However, the procedure and ingredients are quite different from Gouda making. Here is how can everyone make they favorite Provolone cheese at home.
Ingredients:
- 2 gallons of whole milk cow’s milk
- ¼ teaspoon mesophilic lactic acid culture
- 1/8 teaspoon lipase, dissolved in ¼ cup cool water
- ¼ teaspoon calcium chloride, dissolved in ¼ cup of water
- ½ liquid rennet
- ¼ gallon non-chlorinated water, heated to
- Saturated salt brine: 3 pounds salt dissolved in 1-gallon water
Equipment:
- Large Stockpot
- Thermometer with at least 6-inch stem
- Curd knife with at least 10-inch blade
- Cheese form (based on size preference)
- Cheesecloth, size of about 1 square foot
- Cooling rack
- Baking sheet
Procedure:
In a stockpot, heat the milk to reach F, add culture and let it hydrate on the surface for ad 60-70 seconds. Then gently stir it for 1-2 minutes, until it mixes well. Cover after you are done stirring and let it sit for 6-70 minutes. It is important to keep temperature at . Add the lipase and calcium chloride and stir it for 45 seconds. Cover after done and let it sit for another 10-12 minutes. Add rennet and with up-down motion stir it for 30 seconds. Cover it when done stirring and let it sit for 50-60 minutes. Then rise the temperature fo the whey to over the course of 50 minutes and let it sit for 15 minutes. Next you need to drain curd. Pour excess whey from the stockpot and gently start removing the curd from stockpot. Place the curd on the baking sheet and let it dry. Using the knife then cut the curd mass into ½ – inch-think slices and let it drain for 2 hours. Next heat the whey up to . And place curd slices into stockpot back. Make sure the curd submerges into hot whey. By pressing and squeezing the mass try to press the curds together using ladle. When curd melts together gently stirring massage it into one mass. After around 5-7 minutes of massage you can remove the mass from the stockpot and let it dry. Then it is up to you how many pieces you will get from the mass, usually 2-3 oval shaped slices are made. Add cheese based on your taste and preferences.
This is all it takes to make very special Provolone cheese for your home. When you are done with giving the shape and adding the last keep the cheese in dry dark area for the best result.
For a drink and food pairing white wine various nuts are the best choice