Provolone Cheese Recipe
Make Provolone Cheese Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Equipment Needed
Method
Preparation
- 1
- 2
Add Citric Acid
Once the milk has reached the desired temperature, add the citric acid and stir until fully dissolved.
- 3
Rest the Curd
Remove the pot from heat and allow it to sit for 5 minutes to let the curds form.
- 4
Add Rennet
Add the rennet to the curd mixture, stirring gently for about 30 seconds. Then, let it sit undisturbed for 30 minutes.
Curd Handling
- 5
Cut the Curd
After 30 minutes, the curd should have formed. Cut the curds into small cubes (about 1 inch) using a knife.
- 6
Stir and Rest
Gently stir the curds and allow them to sit for another 5 minutes to release more whey.
- 7
Transfer Curd to Mold
Using a slotted spoon, transfer the curds to a cheesecloth-lined mold, allowing the whey to drain off.
- 8
Press the Curd
Press the curds down gently to help remove excess whey and form the cheese into the mold.
Salting and Aging
- 9
Salt the Curd
Sprinkle salt evenly over the top of the curds in the mold. Cover with cheesecloth and place a weight on top to help with pressing.
- 10
Firming Up
Let the cheese sit at room temperature for 24 hours to allow it to firm up.
- 11
Store the Cheese
After 24 hours, remove the cheese from the mold, unwrap it from the cheesecloth, and store it in an airtight container in the refrigerator.