Making Provolone Cheese tonight. It is actually alot like making Mozzeralla the strech and all but no citric acid. Therm and meso cultures and of course calcium chloride. Here is the recipe. I plan on smoking this cheese. I figured out if I use my big chief smoker but use a soldering iron in a cup of wood chips I get no heat but alot of smoke. Here is the recipe. I cut mine in half and just added the rennet and seems to be setting the curds just fine. Pics to follow
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