Hi,
I'm having a hard time finding a good provolone recipe. Does anyone know a decent one?
Thanks.
What do you mean by a good recipe for Provolone? Here is the one on this web site and I have tried it, it works!!! https://cheeseforum.org/Recipes/Recipe_Provolone.htm (https://cheeseforum.org/Recipes/Recipe_Provolone.htm) You can add a tsp of citric acid granules to the cold milk, to accelerate the acidity for the stretching
I've been making provolone with my mozzarella. I use the recipes that call for thermophilic culture and no citric acid. I just dry it for a few days at room temp and either wrap it in plastic wrap or wax (to age longer). It is very yummy after a couple of weeks wrapped in plastic and aged in my regular fridge. It think it was Tea that tried this and I thought it just marvelous. I've been doing it ever since! Check out her posts under the Pasta Filata section of the boards.
Kristin
This is one of the best sites that I've been discussing culinary activities. Great suggestions and tips here for those culinary fanatics.
I like Peter Dixsons recipe
http://www.dairyfoodsconsulting.com/recipes_provolone.shtml (http://www.dairyfoodsconsulting.com/recipes_provolone.shtml)
That site has nothing to do with cheese making ...