Simple Provolone

 Flickr photo by:  Dan Bock


Ingredients

1 gallon whole milk
1/2 teaspoon liquid rennet


Steps

• Heat 1 gallon milk to 86 degrees.
• Dissolve 1/2 teaspoon of liquid rennet in 1/4 cup of water.
• Add diluted rennet to the milk.
• When coaugulated firmly, cut into 3/4 inche tubes.
• Increase the temperature of the curds as high as your hands can tolerate.
• Using your hands, press the curds into 1 solid ball and remove it from the whey.
• Place the curds into a mold and press gently until firm.
• Return the curd, still in mold, to the whey
• Heat whey to 200 degrees.
• Turn off heat and wait until everything is cold.
• Remove cheese from whey and allow to drain for 24 hours.
• Soak in a saturated salt solution for 1 hour.

Yield is about 1 pound