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How to Make Provel Cheese
Provel cheese is a delicious, creamy cheese that is popular in St. Louis, Missouri. It is a combination of cheddar, Swiss, and provolone cheeses, and it has a unique taste and texture that is perfect for melting on pizzas, sandwiches, and burgers. Making Provel cheese at home is easier than you might think, and it can be a fun and rewarding project for any cheese lover.
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To make Provel cheese, you will need the following ingredients:
– 1 gallon of whole milk
– ½ teaspoon of mesophilic starter culture
– 1/8th teaspoon of liquid rennet
– 1/4th teaspoon of calcium chloride
– 2 teaspoons of cheese salt
– 1/4th teaspoon of liquid annatto (for color)
Step 1: Heat the milk
First, heat the milk to 90°F in a large pot over low heat. Stir the milk gently to prevent it from scorching.
Step 2: Add the starter culture
Once the milk reaches 90°F, sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 5 minutes, and then stir it into the milk.
Step 3: Add the rennet and calcium chloride
In a small bowl, mix the liquid rennet and calcium chloride with 1/4th cup of cool, non-chlorinated water. Add this mixture to the milk and stir gently for 1 minute.
Step 4: Let the milk set
Cover the pot and let the milk set at room temperature for 60 minutes. After this time, the milk should have formed into a soft gel.
Step 5: Cut the curds
With a long knife, cut the curds into 1/4th inch cubes. Let the curds sit for 5 minutes.
Step 6: Heat the curds
Heat the curds to 120°F over the course of 30 minutes, stirring gently to keep them from matting together.
Step 7: Drain the curds
Place a colander lined with cheesecloth over a large bowl, and pour the curds into the colander. Let the curds drain for 30 minutes.
Step 8: Add the cheese salt and annatto
Sprinkle the cheese salt and annatto over the drained curds, and stir gently to combine.
Step 9: Press the cheese
Transfer the curds to a cheese press, and press them at 10 pounds of pressure for 15 minutes. Flip the cheese, and press it at 20 pounds of pressure for 30 minutes.
Step 10: Age the cheese
Remove the cheese from the press, and pat it dry with a clean cloth. Place the cheese in a cool, humid location to age for at least 4 weeks before enjoying.
Frequently Asked Questions About Provel Cheese
What is Provel cheese?
Provel cheese is a processed, white cheese that is a combination of cheddar, Swiss, and provolone cheeses. It has a creamy texture and a mild, slightly tangy flavor.
Is Provel cheese easy to make at home?
Yes, making Provel cheese at home is fairly simple, and it can be a fun and rewarding project for cheese lovers.
Can I use pasteurized milk to make Provel cheese?
Yes, you can use pasteurized milk to make Provel cheese. However, using raw milk will give you the best results.
How long does Provel cheese need to age?
Provel cheese should age for at least 4 weeks before it is ready to be enjoyed.
What can I use Provel cheese for?
Provel cheese is perfect for melting on pizzas, sandwiches, and burgers. It has a creamy texture and a mild, slightly tangy flavor that is great for a variety of dishes.
Can I substitute the annatto in the recipe?
If you don’t have annatto on hand, you can skip this ingredient. However, annatto is what gives Provel cheese its characteristic yellow color.
What is the best temperature for aging Provel cheese?
Provel cheese should be aged in a cool, humid location at a temperature of around 50-55°F.
Can I freeze Provel cheese?
Yes, you can freeze Provel cheese. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Can I use Provel cheese in place of other cheeses in recipes?
Yes, you can use Provel cheese in place of other cheeses in recipes. It melts well and has a mild flavor that is perfect for a variety of dishes.
How long does Provel cheese last?
Provel cheese will keep for up to 2 months in the refrigerator if it is well-wrapped to prevent drying out.
What makes Provel cheese different from other cheeses?
Provel cheese is unique because it is a processed cheese that is a combination of cheddar, Swiss, and provolone cheeses. It has a creamy texture and a slightly tangy flavor that sets it apart from other cheeses.
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