Making provolone is not as difficult as it seems whether or not you use a pH meter. I have never used a pH meter for provolone or mozzarella I just do several stretch tests until it looks right.
For this batch I used Peter Dixons recipe except that I don’t cut off a piece and throw it in 170° F water to test. I test it in the cheese vat. When it’s ready then I throw it in the hot water. When the curds are ready you can easily stretch them between your thumb and a few fingers. If it stretches but the edges look raggedy wait another 5 minutes or so and check it again.
When it stretches and begins to look opaque without breaking it’s ready to stretch.
I scoop the curd into a ball and throw it all in the hot water at once. After it gets stretched a bit I squeeze off smaller sections. It’s pretty heavy lifting over your head after a while (and splashes pretty good when it slips out of your hands).
I usually pull it and fold it over itself until it gets tough. That means it’s getting cool – time to grab another piece and let that one warm some.
After awhile it will look kind of shiny and rubbery it’s done form it into whatever shape you want. I am going to age this provolone so it will be formed into large balls. If you want to slice it for sammies put it into a tube. Put it in ice water to stiffen up for about 10 minutes or so.
While the cheese is cooling mix up your brine water. Throw the cheese into the brine and chill over night.
This also works for mozzarella - You have to learn to watch you cheese and get a feel for it. You don't need a meter to tell you when it's ready.
Good night!
