Has anyone got Peter Dixons recipe for Provolone, the link to his recipe no longer works, or is there a new link available, thanks.
Here is a link to his recipes, but don't see one specifically for provolone.
http://dairyfoodsconsulting.com/resources-1/ (http://dairyfoodsconsulting.com/resources-1/)
Susan
Thanks Susan already got that link but can't find the Provolone link looks like they don't have that anymore :(
In other post deejaydebbie has put up the link for it but it don't work either. I guess you could shoot out an email and see if there is a hard copy. I have been searching for this recipe also so I'll be watching anxiously.
Maybe this will help?
https://cheeseforum.org/forum/index.php?topic=8287.0 (https://cheeseforum.org/forum/index.php?topic=8287.0)
Thanks for that Duntov, but still after Peter Dixon's recipe as he will give the pH markers which is so important with this type cheese.
Quote from: Savu on May 07, 2017, 07:00:37 PMthe pH markers which is so important with this type cheese.
Savu - why do you think the pH markers are so important? Provolone is a "pasta filata" (stretched) cheese similar to Mozzarella. The difference is that Provolone is pressed and aged. The only "critical" pH marker is at stretching. The pH has to be around 5.3 or below or it won't stretch. But you don't have to test the pH (traditional Provolone makers don't). Just do periodic sample tests until it reaches the proper stretching point. If the cheese won't stretch, wait 30 minutes and try again.
I used Debra Amrein Boyes recipe from her book 200 Easy recipes.
I am wondering perhaps someone can enlighten me of what is the difference between caciocavallo and provolone?
The recipes are basically the same.
The first one has three c's in it. :)
You know I'm always here to help you, Ann ... :)
Quote from: awakephd on May 26, 2017, 04:34:42 PM
The first one has three c's in it. :)
You know I'm always here to help you, Ann ... :)
And you rarely fail to make me laugh ;D
I haven't found the 3Cs cheese here, so I am wondering if they both are basically the same cheese.
Quote from: awakephd on May 26, 2017, 04:34:42 PM
The first one has three c's in it. :)
You know I'm always here to help you, Ann ... :)
Dr. Awake: Even I noticed the 3Cs. Did you notice it had some ca ca in it? :P
Oops, missed that. But if you work the letters right, you can also find CaCl in it ... :)