Emulate The Masters: How To Craft Exquisite Provolone Cheese Without Rennet

Are you captivated by the allure of crafting your own delectable cheeses? If so, let’s embark on a culinary expedition to master the art of creating provolone cheese, a staple of Italian cuisine, without the use of rennet. This comprehensive guide will empower you with the knowledge and techniques to produce this exquisite cheese in the comfort of your own kitchen.

Understanding Provolone Cheese

Provolone cheese is a semi-hard cheese renowned for its mild, slightly salty flavor and versatile texture. Its origins trace back to southern Italy, where it has been a culinary treasure for centuries. Traditionally, provolone cheese is made using rennet, an enzyme derived from the stomach lining of young animals. However, this guide will unveil an alternative method that allows you to create this delectable cheese without rennet.

Ingredients for Rennet-Free Provolone Cheese

To embark on this culinary adventure, you will require the following ingredients:

• 2 gallons of whole milk (preferably organic)
• 1/4 cup lemon juice or vinegar
• 1/4 teaspoon citric acid
• 1/2 teaspoon salt
• 1/4 teaspoon mesophilic starter culture (available at cheesemaking supply stores)

Equipment for Provolone Cheese Making

To ensure a successful cheesemaking experience, you will need the following equipment:

• Large pot (at least 8 quarts)
• Cheesecloth
• Colander
• Cheese press or heavy weight
• Cheese mold (optional)
• Thermometer
• pH meter (optional)

Step-by-Step Instructions for Making Provolone Cheese Without Rennet

1. Prepare the Milk

• Pour the milk into the large pot and heat it to 86°F (30°C).
• Stir in the lemon juice or vinegar and citric acid.
• Allow the milk to rest for 10 minutes, or until it begins to thicken and form curds.

2. Cut the Curds

• Use a sharp knife to cut the curds into small cubes, approximately 1/2 inch in size.
• Gently stir the curds for 10-15 minutes, or until they become firm to the touch.

3. Drain the Whey

• Line the colander with cheesecloth and pour the curds and whey into it.
• Allow the whey to drain for 30-60 minutes, or until the curds are dry to the touch.

4. Salt the Curds

• Transfer the curds to a clean bowl and sprinkle with the salt.
• Mix thoroughly to ensure even distribution.

5. Press the Curds

• Place the salted curds into a cheese mold or a cheesecloth-lined colander.
• Place a heavy weight or a cheese press on top of the curds and press for 12-24 hours.
• Flip the cheese every 6-8 hours to ensure even pressing.

6. Age the Cheese

• Remove the cheese from the press and wipe it with a damp cloth.
• Place the cheese in a cool, humid place (around 55-60°F) to age for a minimum of 2 months.
• Turn the cheese regularly to ensure even aging.

Tips for Making Provolone Cheese Without Rennet

• Use high-quality milk for optimal flavor and texture.
• Heat the milk to the precise temperature to ensure proper curd formation.
• Cut the curds evenly to promote even cooking and texture.
• Press the cheese firmly to remove excess moisture and create a dense texture.
• Age the cheese for an extended period to develop its signature flavor and texture.

Variations on Provolone Cheese

• Smoked Provolone: Cold-smoke the cheese for a few hours to impart a smoky flavor.
• Aged Provolone: Age the cheese for longer periods (up to 1 year) to develop a sharper flavor and firmer texture.
• Flavored Provolone: Add herbs, spices, or other flavors to the curds before pressing for a unique twist.

Takeaways: A Culinary Triumph

Congratulations! You have successfully mastered the art of making provolone cheese without rennet. This exquisite cheese will not only tantalize your taste buds but also serve as a testament to your culinary prowess. Enjoy the fruits of your labor and share the joy of homemade cheese with your loved ones.

Frequently Asked Questions

Q: Can I use almond milk or soy milk instead of cow’s milk?
A: Yes, you can use plant-based milk alternatives, but the flavor and texture of the cheese may vary slightly.

Q: How long can I store provolone cheese?
A: Properly aged provolone cheese can be stored in the refrigerator for up to 6 months.

Q: What is the best way to serve provolone cheese?
A: Provolone cheese can be enjoyed on its own, paired with fruit, sliced on sandwiches, or melted in dishes.