Post by deejaydebi on Apr 26, 2009 17:34:42 GMT -5
Provolone Cheese - adapted from Peter Dixons Recipe
Ingredients
1 gallon Whole Milk
1/4 tsp EZAL TA062 + 1U EZAL LB100
Equipment
5 quart stainless steel pot
Thermometer
Long knife for cutting curds
Whisk
Measuring cup
Cheese cloth
Colander
Cheese press
Directions
Heat the raw milk to 90-93° F (32-34°C).
Add starter culture dissolved in 4 tablespoons of cool water.
After 1-1.5 hours add rennet.
Measure the curdling point and multiply this times 3 to get the time to wait from adding rennet to cutting the curd, e.g., 12 min. x 3 = 36 minutes.
Cut the curds into particles the size of corn kernels. Rest the curds for 5 minutes.
Begin heating, while stirring the curds and whey, steadily to 95-98°F (35-37°C) in 15 minutes. Continue heating to114-118°F (45-48°C). Total heating time is 45 minutes
Cook at 114-118° F (45-48°C) until the curds are springy and firm.
Settle the curds under the whey for 15-30 minutes. Rake curds to the back of the vat and drain off the whey. Keep the curds in a pack, and then slice into slabs. Pile the slabs on top of each other until the acidity increases so that they are ready to stretch into shapes.
Do a “stretch test” to determine this. Trim off a few small pieces of curd and immerse them in 170° F (76°C) water for a few minutes. After kneading them together, you should be able to pull the curd into a shiny string.
After molding the cheeses, put them in cold water to firm up before brining.
Brine in a saturated salt brine at 50-55°F (10-13°C) for 2 hours per lb. for cheese less than 5 lb., 3 hours per lb. for cheese 5-10 lb., and 4 hours per lb. for 10 lb. and over.
After brining, age as natural rind or in wax at 50-60° F (10-15°C) and 85% Relative Humidity.
Ingredients
1 gallon Whole Milk
1/4 tsp EZAL TA062 + 1U EZAL LB100
Equipment
5 quart stainless steel pot
Thermometer
Long knife for cutting curds
Whisk
Measuring cup
Cheese cloth
Colander
Cheese press
Directions
Heat the raw milk to 90-93° F (32-34°C).
Add starter culture dissolved in 4 tablespoons of cool water.
After 1-1.5 hours add rennet.
Measure the curdling point and multiply this times 3 to get the time to wait from adding rennet to cutting the curd, e.g., 12 min. x 3 = 36 minutes.
Cut the curds into particles the size of corn kernels. Rest the curds for 5 minutes.
Begin heating, while stirring the curds and whey, steadily to 95-98°F (35-37°C) in 15 minutes. Continue heating to114-118°F (45-48°C). Total heating time is 45 minutes
Cook at 114-118° F (45-48°C) until the curds are springy and firm.
Settle the curds under the whey for 15-30 minutes. Rake curds to the back of the vat and drain off the whey. Keep the curds in a pack, and then slice into slabs. Pile the slabs on top of each other until the acidity increases so that they are ready to stretch into shapes.
Do a “stretch test” to determine this. Trim off a few small pieces of curd and immerse them in 170° F (76°C) water for a few minutes. After kneading them together, you should be able to pull the curd into a shiny string.
After molding the cheeses, put them in cold water to firm up before brining.
Brine in a saturated salt brine at 50-55°F (10-13°C) for 2 hours per lb. for cheese less than 5 lb., 3 hours per lb. for cheese 5-10 lb., and 4 hours per lb. for 10 lb. and over.
After brining, age as natural rind or in wax at 50-60° F (10-15°C) and 85% Relative Humidity.
