Provolone Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the whole milk over medium heat until it reaches 85°F (29°C). Stir gently.

2. 2

   Add Citric Acid

   Sprinkle the citric acid over the milk and stir gently for about 30 seconds. This will help in curd formation.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, chlorine-free water. Add it to the milk and stir gently for about 30 seconds. Stop stirring and let the milk sit undisturbed for about 5-10 minutes until curds form.

4. 4

   Cut the Curd

   Once you have a clean break in the curd, cut it into 1-inch cubes using a long knife. Let it sit for 5 minutes.

5. 5

   Cook the Curd

   Slowly heat the curds to 105°F (40°C) while gently stirring. This should take about 30 minutes. Once at temperature, cook for another 5 minutes.

6. 6

   Drain the Curds

   Line a colander with cheesecloth and pour the curds into it to drain off the whey. Gather the cheesecloth and hang to drain for about 1 hour.

7. 7

   Knead and Season

   Transfer the drained curds to a mixing bowl. Add salt and cream, then knead the mixture until smooth and creamy.

8. 8

   Shape the Cheese

   Shape the cheese into a round or oval ball and place it in a bowl of cool water for about 30 minutes to firm up.

9. 9

   Store the Cheese

   Wrap the cheese in wax paper or plastic wrap and refrigerate. Consume within a week for best freshness.