Monday, March 8, 2010

Simple Provolone

 Flickr photo by:  Dan Bock


1 gallon whole milk
1/2 teaspoon liquid rennet

  • Heat 1 gallon milk to 86 degrees.
  • Dissolve 1/2 teaspoon of liquid rennet in 1/4 cup of water.
  • Add diluted rennet to the milk.
  • When coaugulated firmly, cut into 3/4 inche tubes.
  • Increase the temperature of the curds as high as your hands can tolerate.
  • Using your hands, press the curds into 1 solid ball and remove it from the whey.
  • Place the curds into a mold and press gently until firm.
  • Return the curd, still in mold, to the whey
  • Heat whey to 200 degrees.
  • Turn off heat and wait until everything is cold.
  • Remove cheese from whey and allow to drain for 24 hours.
  • Soak in a saturated salt solution for 1 hour.
Yield is about 1 pound