Provolone - new to cheesemaking

[Saltysteele]

i've used MrsKK's mozarella recipe.  if i add lipase (which i have), do i just age the mozzarella?

also, is the method using yogurt suitable for provolone?

thanks, guys!

[Tea]

When I make provolone, I just add lipase to my regular mozz recipe, shape, and age for 6+ weeks, with the occasional olive oil rub if the rind dries out too much.  I haven't made the yoghurt one that you are asking about, so can't offer any help there.

[Saltysteele]

thank you for your reply!    do you age in the fridge, or wine cave of some sort?  just open to the air?

[Tea]

Well I have a wine fridge now, but it used to be an esky, and temps were around 10 - 12C.

Let us know how things go.