fromaggio

Provolone By Fromaggio

Provolone
Provolone is an Italian stretched-curd cheese. It is light in color, mellow and smooth. It cuts without crumbling. The flavor can range from mild and sweet, to sharp and pungent, depending upon the final moisture level and amount of aging time.
Type of milk: cow
Difficulty level: expert
Cheese style: semi-hard
Cheese type: sharp-provolone

Ingredients

  • Cloruro di calcio
  • Cultura mesofila
  • Cultura Termofila
  • Microbial Rennet for Hard Cheese
  • Cloruro di calcio

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 ml of Calcium Chloride
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
0.02 ml of Thermophilic Culture
6. Mix
Time: 00:30:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
1.2 ml of Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
12. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
15. Mix
Time: 00:10:00
Temperature: 37 °C
Speed: 50 RPM
16. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 50 RPM
17. Mix
Time: 00:15:00
Temperature: 45 °C
Speed: 50 RPM
18. Heat
Time: 00:20:00
Temperature: 45 °C
Speed: OFF
19. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 03:00:00
20. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:00:00
Tip: Transfer the curd into the mesh strainer, and cut the curd into 3 x 3 cm cubes. Remove mesh strainer and set aside.
21. Mix
Time: 00:30:00
Temperature: 85 °C
Speed: 50 RPM
Tip: this is mixing of the whey that was left inside the pot
22. Instructions
Cut a small strip from the consolidated curd mass. Immerse it in the hot whey. If the curd stretches into a long strand, then the pH is correct. If not, allow the curd mass to continue developing acid for another 15-30 minutes before trying again.
23. Instructions
Add the whole curd into the whey and let it absorb heat for 5 minutes. Gloves are need for the next step.
24. Instructions
Gather the curd and start stretching once. Then put back inside the whey and stretch again. Repeat another 3 times.
25. Instructions
Form into a pear shape, pushing the excess part into the top with your thumb, shaping and sealing the neck.
26. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
2 ml of Vinegar
Tip: Prepare a brine at 10% salt saturation.
27. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day.
28. Affinage
Time: 720:00:00
Temperature: 10 °C
Humidity: 80%
Tip: Turn the cheese daily and wipe down with a light brine (1 tsp salt in a quart of water every 2-3 days)
29. Instructions
Enjoy!