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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Saltysteele on August 20, 2011, 11:49:18 PM

Title: Provolone - new to cheesemaking
Post by: Saltysteele on August 20, 2011, 11:49:18 PM
i've used MrsKK's mozarella recipe.  if i add lipase (which i have), do i just age the mozzarella?

also, is the method using yogurt suitable for provolone?

thanks, guys!
Title: Re: Provolone - new to cheesemaking
Post by: Tea on August 21, 2011, 09:02:01 PM
When I make provolone, I just add lipase to my regular mozz recipe, shape, and age for 6+ weeks, with the occasional olive oil rub if the rind dries out too much.  I haven't made the yoghurt one that you are asking about, so can't offer any help there.
Title: Re: Provolone - new to cheesemaking
Post by: Saltysteele on August 21, 2011, 11:05:47 PM
thank you for your reply!  :)  do you age in the fridge, or wine cave of some sort?  just open to the air?
Title: Re: Provolone - new to cheesemaking
Post by: Tea on August 21, 2011, 11:52:58 PM
Well I have a wine fridge now, but it used to be an esky, and temps were around 10 - 12C.

Let us know how things go.
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