Provolone Valpadana Cheese Making Video

[chilipepper]

Here is an excellent video with English subtitles showing the process of making Provolone Valpadana Cheese.

I find it very interesting how they use the different rennets for their different degrees of flavoring and styles.  I think I may have to give it a try.

[Tea]

Thanks Chilipepper, that was interesting.  A shame though they didn't show the making procedure a bit more though.
I tried to make mozz again yesterday, and for the third time in a row it didn't work out.  Strangely the only thing I can think is different is when I use the fresh raw milk it is a success, but when I use the store bought I can't get it to make up.
I have made this successfully on a number of occassions, so frustrated that I am not having success.

[chilipepper]

Tea, that is a shame... does the recipe you are using for store bought milk call for both calcium chloride and citric acid?  How much rennet are you using?  I've used only store bought milk for my Mozzerella and it worked very well every time.  It is very curious why you can't get yours to set?

[Cartierusm]

Is it a 30 minute one or all day?