Cheese nirvana: unlocking the secrets of making provolone without rennet

Embarking on a culinary adventure to craft your own provolone cheese? While rennet is traditionally used in cheesemaking, it’s not a necessity. Discover the secrets of creating delicious provolone cheese without rennet, empowering you with a versatile and accessible recipe.

Understanding Rennet and Its Alternatives

Rennet, an enzyme derived from animal stomachs, plays a crucial role in cheesemaking by coagulating milk proteins. However, for those seeking a vegetarian or vegan alternative, several plant-based substitutes offer similar capabilities.

Plant-Based Rennet Options:

• Lemon Juice or Vinegar: These acidic ingredients can curdle milk, providing a similar effect to rennet.
• Fig or Papaya Enzyme: These enzymes, found in the sap of fig and papaya trees, can also coagulate milk effectively.

Gathering Your Ingredients

Prepare the following ingredients to embark on your provolone-making journey:

• 2 gallons whole milk
• 1/2 cup lemon juice or vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon citric acid
• 1/4 teaspoon mesophilic cheese culture
• 1/16 teaspoon lipase (optional)

Step-by-Step Instructions:

1. Heat the Milk:

Gently heat the milk in a large pot to 90°F (32°C). Stir constantly to prevent scorching.

2. Add Lemon Juice or Vinegar:

Slowly add the lemon juice or vinegar to the milk while stirring vigorously. Allow the mixture to curdle for 5-10 minutes, or until it reaches a custard-like consistency.

3. Cut the Curds:

Using a sharp knife, cut the curds into 1/2-inch cubes. This will help release whey and facilitate further draining.

4. Cook the Curds:

Gently heat the curds to 105°F (40°C) over 30 minutes, stirring occasionally. This will firm up the curds and expel more whey.

5. Drain the Whey:

Line a colander with cheesecloth and pour the curds and whey mixture into it. Allow the whey to drain for several hours, or overnight.

6. Rinse and Dry the Curds:

Rinse the curds with cold water to remove any remaining whey. Then, spread them on a clean cloth and pat dry.

7. Salt and Age the Cheese:

Sprinkle the curds with salt and mix thoroughly. Form the curds into a ball and wrap it tightly in plastic wrap. Age the cheese in a cool, humid environment (55-60°F, 80-85% humidity) for 2-6 months.

Troubleshooting Tips:

• Curds Don’t Form: Ensure the milk is at the correct temperature and that the lemon juice or vinegar is fresh and acidic enough.
• Curds Are Too Soft: Cook the curds for a longer period or add more salt.
• Cheese is Too Dry: Age the cheese in a more humid environment or reduce the aging time.
• Cheese is Too Sour: Use less lemon juice or vinegar when curdling the milk.

Pairing and Enjoying Your Provolone

Savor your homemade provolone cheese as a standalone snack or incorporate it into various culinary creations:

• Appetizers: Pair with crackers, olives, and prosciutto.
• Sandwiches: Layer provolone on sandwiches or paninis with deli meats, vegetables, and sauces.
• Pasta Dishes: Grate provolone over pasta dishes for a rich, cheesy flavor.
• Pizza: Top pizzas with provolone for a gooey, satisfying experience.

Beyond Provolone: Exploring Other Rennet-Free Cheeses

Expand your cheesemaking repertoire with these rennet-free cheese varieties:

• Mozzarella: Stretchy and flavorful, perfect for pizzas and salads.
• Feta: Crumbly and tangy, ideal for Greek salads and dips.
• Cheddar: A versatile cheese with a range of flavors depending on the aging time.
• Queso Fresco: A fresh, crumbly cheese commonly used in Mexican cuisine.

Common Questions and Answers

Q: Can I use other plant-based rennet alternatives besides lemon juice or vinegar?
A: Yes, you can use fig enzyme, papaya enzyme, or even pineapple juice as alternatives.

Q: How long can I age my provolone cheese?
A: The aging time depends on your desired flavor and texture. You can age provolone for as little as 2 months or up to 6 months or longer.

Q: Can I make provolone cheese without lipase?
A: Yes, lipase is optional and adds a slightly more complex flavor to the cheese. You can omit it if desired.