How to make Provolone Cheese and Curd?
Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
-
3- 4 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days