DJsMozzarella-Provolone.pdf

7/28/2019 DJsMozzarella-Provolone.pdf

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http://www.deejayssmokepit.net

Making the Best Mozzarella or Provolone Cheeseby Debra J acobs

There is very little difference in the procedure for making of mozzarella or

provolone cheese but provolone had one additional ingredient lipase which is

not used for mozzarella cheese. The reason for this is that mozzarella cheesedoes not need the lipase enzyme for that little extra bite that provolone has it is

rather plain. Mozzarella purchased from a grocery store is pretty bland and

tasteless you will be amazed to find out that homemade mozzarella actually has

a rather nice albeit mild flavor and it not just a rubbery mass. You may also be

surprised to find that an aged provolone has quite a bite to it unlike the very

bland almost tasteless cheese they sell at the store.

Okay lets get started shall we?

I find that either cheese can be made successfully with homemade or

commercial starter cultures however the commercial cultures do make a more

consistent cheese in both flavor and texture, so they are well worth the

purchase price including shipping! I buy all my cultures from Dairy Connec tions,

Glengarry Cheese or Danlac , all wonderfully friendly and very helpful to do

business with. Some cultures are only available from one or the other of these

distributors so look around the sites to see what is available. Dont be afraid to

order from Glenngarry just because its in Canada Margaret makes a trip across

the boarder to NY to ship her products to US buyers! What a nice lady huh? Not

only saves us money but speeds up the shipping to us.

My favorite mozzarella is known as Bocconcini. In Italian Bocconcini [bohk-kohn-CHEE-nee] means small mouthfuls. They are bite-sized balls of fresh mozzarella.

Bocconc ini are mild in flavor and have a barely perceptible hint of salt unlike

most cheeses. Bocconc ini are generally sold packed in whey or salted water in

little tubs in grocery stores.

Scamorza is another form of mozzarella but aged for a few days. It is normally

pear shaped with a short neck and hung by a string. When fresh its called

Scamorza Bianca but when smoked its called Scamorza Affumicata.

As both of these cheeses are made the same way you only needed to changethe shape and aging time to make two distinct varieties of cheese. I didnt

change shape just made them all the same way little ba lls.

If you are making provolone just add lipase to the mix and let it age in the

cheese cave for a week for mild provolone or 6 months to a year for or more a

sharp provolone which can be eaten or grated. After about 3 months it will start


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DJsMozzarella-Provolone.pdf

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