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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!

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.

thank you for your reply!    do you age in the fridge, or wine cave of some sort?  just open to the air?

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.