Author Topic: Provolone, first try  (Read 1951 times)

Offline anutcanfly

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Provolone, first try
« on: January 27, 2012, 07:12:47 PM »
I'm making my first foray into the world of pulled cheeses.  Provolone yesterday and mozzarella tomorrow.  That was fun!  Didn't really need to pull anything... it was doing it all on it's own.  It was all I could do to keep it from pouring out of my grasp! I was surprised by how different the recipes I looked at were from each other.  I think this make went well, but I have no basis for comparison yet. 

Provolone     1/26/12

Floc x 3
Yeild: 2 lbs, 2 oz

2 gallons raw Brown Swiss cow milk       pH 6.7

1/8 tsp MA11
1/8 tsp TA61
1/8 tsp Chymosin
1/32 tsp lipase

Warm milk to 97 degrees (I warmed to 96 degrees), add cultures and let rehydrate 5 minutes, and then ripen for 45 minutes.  pH 6.6, temp 97 degrees

Added lipase and stirred, then added rennet and waited for floc.  Floc occurred in 12 minutes --12 x 3 = 36 minutes.     Checked for clean break in 36 minutes and then cut curd into ½ cubes ( took 10 minutes to cut).  Let rest 30 minutes at 97 degrees.  temp was 96 degrees, forgot to measure pH.

Raise temp to 108 over 35 minutes.  Stir 10 minutes at 108 degrees and let rest 15 minutes and drain.  pH 6.1, temp 109 degrees

While curds are draining, raise temp of water bath to 115 degrees.  Put curds back into pot and keep warm, curds should be kept at 102  - 105 degrees, and the mass should be turned twice during this time—it may take a few hours. temp 105 degrees, pH 5.6

Given the sudden drop in pH, I began checking pH every 15 minutes.

15 min – 5.5 pH
30 min – 5.4 pH
45 min – 5.3 pH
60 min – 5.2 pH
75 min – 5.1 pH

Pour whey off curds and let drain 10 minutes.

Cut into 1 inch cubes and submerged into 175 degree water.

Worked into a ball and stretched one foot, looped back and stretched again 3 times.  Made two balls by stretching the top and folding it under.

Submerged in ice water for 10 minutes, then brined for 2 hours.
« Last Edit: January 28, 2012, 08:11:01 PM by anutcanfly »
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Offline Cloversmilker

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Re: Provolone, first try
« Reply #1 on: January 27, 2012, 09:41:14 PM »
Lovely orbs! 


Offline Boofer

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Re: Provolone, first try
« Reply #2 on: January 28, 2012, 01:48:00 AM »
Very nice! Congrats on your first pulled cheese.

I have yet to do one. Kinda unbelievable with Make #41 out and air-drying.

You make it sound fairly manageable...do-able. The wife will be away next week...hmmm, perhaps it's time.  8)

Thanks for the how-to.  :)
I eagerly await news of your mozz trials.

A cheese is extended for your newly-found success.

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Offline anutcanfly

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Re: Provolone, first try
« Reply #3 on: January 28, 2012, 11:39:15 AM »
 :) Thanks  Cloversmilker, Thanks Boofer  :)

Do try it if you haven't done so.  It's fun to play with. 
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Offline MrsKK

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Re: Provolone, first try
« Reply #4 on: January 29, 2012, 09:04:29 AM »
Okay, you've convinced me to try it.  I make mozz a lot, but that's my only stretched cheese so far.  Come on, April!  (When we have fresh milk again)


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Offline anutcanfly

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Re: Provolone, first try
« Reply #5 on: January 29, 2012, 12:49:54 PM »
I got lucky.  The cow I get my milk from freshened in october.   :)
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Offline DeejayDebi

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Re: Provolone, first try
« Reply #6 on: February 01, 2012, 09:56:14 PM »
Nice job! You know if you let them age for 6, 8, 12 months you can grate them just like parmesan and they have a nice bite to them. I grew up on well aged provalone and if you like a strong albeit smelly cheese provalone is great. Sort of smells like dirty gym socks but is lovely to eat or add grated to your favorite paste dishes, soups and pizza.

Offline anutcanfly

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Re: Provolone, first try
« Reply #7 on: February 02, 2012, 11:37:50 AM »
Thanks DeejayDebi,

I'll do that with one of them.   :)
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Offline DeejayDebi

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Re: Provolone, first try
« Reply #8 on: February 02, 2012, 08:20:31 PM »
i think you'll like it very sharp and flavorful unlike new provalone or that plastic stuff they sell in the stores.

Offline anutcanfly

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Re: Provolone, first try
« Reply #9 on: February 03, 2012, 10:45:58 AM »
Sounds lovely!  I'll age one 6 months and one 12 months.  I'll think I'll be doing that with most my firm cheeses, save a chunk to age a year or so. 
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Offline DeejayDebi

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Re: Provolone, first try
« Reply #10 on: February 07, 2012, 09:46:09 PM »
It does get some bite to it after about 6 to 8 months - nice!

Offline Karen in Alabam

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Re: Provolone, first try
« Reply #11 on: March 28, 2012, 10:27:51 AM »
I don't have any litmus paper,

can you do it without it?

Offline anutcanfly

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Re: Provolone, first try
« Reply #12 on: March 28, 2012, 10:57:48 AM »
Hi Karen,

Yes you can do it without litmus paper.  There are some good threads on Mozzarella that will help you with this.   Good luck with your make!  :)
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Offline cheeseslovesu

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Re: Provolone, first try
« Reply #13 on: March 28, 2012, 03:17:04 PM »
A great recipe anutcanfly. I need to order more starters so will add the Provolone ones as well.

When you age them what would you recommend. I have just purchased a wine fridge and home cryovac machine. Would that be suitable?

I will be using shop bought milk so will let everyone know how that goes.

What is the official difference between Provolone to Mozzarella?

Offline DeejayDebi

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Re: Provolone, first try
« Reply #14 on: March 28, 2012, 05:02:53 PM »
 Lipase! Mozzarella doesn't use lipase.  Provalone ages well in vacuum bags but traditionally get waxed and hung on strings. An aged provalone tastes similar to an aged parmesan but much stronger. I gets a bite like a real aged cheddar and smells like dirty gym socks but it's awsome. When I was a kid we always took a few loaves of Italian bread, with some good dark olive oil with basil, some really dry pepperoni sticks and some aged provalones on a picnic. The adult also got wine but we got koolade. I can make a meal of it any day of the week!