Panoramica
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/mm100-mesophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemaking||https://fromaggio.com/products/calcium-chlorideProvolone 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.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. Heat
Time: 00:45:00
Temperature: 50 °C
Speed: 30 RPM
4. +Ingredients
Please add:
6 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 40 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
2 g of Fromaggio GoldStart Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 39 °C
Speed: OFF
8. Mix
Time: 00:01:00
Temperature: 39 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
10. Mix
Time: 00:00:30
Temperature: 39 °C
Speed: 50 RPM
11. Heat
Time: 00:45:00
Temperature: 38 °C
Speed: OFF
12. Heat
Time: 00:45:00
Temperature: 39 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
16. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
17. Mix
Time: 00:10:00
Temperature: 33 °C
Speed: 50 RPM
18. Mix
Time: 00:10:00
Temperature: 39 °C
Speed: 50 RPM
19. Mix
Time: 00:10:00
Temperature: 45 °C
Speed: 50 RPM
20. Mix
Time: 00:15:00
Temperature: 47 °C
Speed: 50 RPM
21. Heat
Time: 00:20:00
Temperature: 47 °C
Speed: OFF
22. 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
Tip: Drain at room temperature (68-77F or 20-25C).
23. 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. Drain at room temperature (68-77F or 20-25C).
24. Mix
Time: 00:45:00
Temperature: 95 °C
Speed: 50 RPM
Tip: This is mixing of the whey that was left inside the pot
25. 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.
26. Instructions
Add the whole curd into the whey and let it absorb heat for 5 minutes. Gloves are need for the next step.
27. Instructions
Gather the curd and start stretching once. Then put back inside the whey and stretch again. Repeat another 3 times.
28. Instructions
Form into a pear shape, pushing the excess part into the top with your thumb, shaping and sealing the neck.
29. +Ingredients
Please add:
1 l of Water
200 g of Fromaggio Salt for Cheesemaking
1 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine at 10% salt saturation.
30. Instructions
After brining for 6-8 hours, place the cheese on a draining mat and allow the surface to dry for 1-2 days until dry to the touch.
31. Affinage
Time: 1440:00:00
Temperature: 10 °C
Humidity: 80%
Tip: Turn the cheese daily and wipe down with a light brine every 2-3 days. If you wax or vacuum seal, you don't need to maintain humidity level. Age 2-3 months for a mild provolone dolce. Age 6+ months for a sharp provolone piccante.
32. Instructions
Enjoy!
ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
