Provolone Recipe
Make Provolone Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
Add Calcium Chloride
Dissolve the calcium chloride in a small amount of water and add it to the milk. Stir gently.
Add Rennet
Dissolve the rennet in a small amount of water and add it to the milk. Stir gently for about 30 seconds and then stop stirring.
Curd Formation
Allow the milk to sit undisturbed for about 30-45 minutes until a firm curd forms.
Cut the Curd
Using a long knife, cut the curd into small cubes (about 1 cm).
Heat the Curd
Gently heat the curds to 42°C (108°F) while stirring gently. Maintain this temperature for about 30 minutes.
Drain the Curds
Once the curds have formed, pour them into a cheesecloth-lined colander to drain the whey.
Add Salt
Once drained, sprinkle the salt over the curds and mix gently.
Form the Cheese
Transfer the curds into a cheese mold and press down to form a solid block. Allow it to sit at room temperature for 24 hours.
Aging
After pressing, store the cheese in a cool, humid place for at least 1 month to allow it to age.