How to make Provolone Cheese and Buffalo Curd?

Provolone Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Applicable

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

Not Available

Overnight

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

4 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

How is Provolone Cheese and Buffalo Curd made?

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