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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Gustav on June 24, 2011, 07:58:56 PM

Title: Provolone - Cultures?
Post by: Gustav on June 24, 2011, 07:58:56 PM
Does anyone know what culture/strains to use for provolone or have a recipe for me.



i want to make some tomorrow.
Title: Re: Provolone - Cultures?
Post by: mhill on July 16, 2011, 02:17:36 AM
I use yogurt (same as for Mozz) with a small amount of lipase.
Title: Re: Provolone - Cultures?
Post by: Tea on July 16, 2011, 07:41:49 PM
Provolone is mozz with lipase, then aged.  Have a look through the mozz section, there are a number of threads in regards to provolone.
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