How to make Provolone Cheese and Kaymak?

Provolone Cheese

Kaymak

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

2 Bowls, Sauce pan, Stirrer

4 months

39.20 °F

2- 3 weeks

100

Homogenized Milk, Whipped cream

Container, Large pot, Pyrex dish, Shallow pan

24 hours

480

39.20 °F

5- 7 days

How is Provolone Cheese and Kaymak made?

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