Smoked Provolone cheese, goat

Smoked cheese makes a great more sandwiches as well as a great snack for yourself. Now already, Ann, you can create this same great taste of home-made goat Provolone cheese!

4 gallons of raw milk from goats
1 teaspoon, type k or lipase powder dissolve into the CL to cool the water, chlorine Cup, 1/3
4 teaspoons of citric acid powder is dissolved in cool water, chlorine Cup, 3 and 4. Allow this to sit on at least 5 minutes.
1 teaspoon mixed with the addition of chlorine to water cool Cup 1/4

Warm 2 degrees to 86 gallons of milk, F.
Lipase powder for mix of dissolved

Specifies the offering of milk to incubate 1 hour at a temperature of 86 degrees (F), Anna.

Add the dissolved in milk goats in the cold of citric acid for the remaining 2 gallons. Then add the milk, the milk is in the cold to warm for 2 gallons and raising the temperature of 86 degrees f.

Dissolved in milk renneting combined 4 gallons.

Allow to sit for at least 15 minutes. Hera to the top of the degrees covered.

Now you're ready to cut the curds are then heated to 1/2-inch cubes.

Allow the mass to settle to the bottom of the pot, cheese, and then slowly raise the temperature of 115 degrees during the time frame for 30 minutes while stirring.

Now, the big dipper, or the use of stainless pot handle, remove the mass of the hera who have contributed to the pot down. Leave enough to cover the draining of the matted curds are then heated.

Pan, which is sufficiently long in ice water to prepare the cheese log to the desired length of provalone.

Heated, whey, which is a log of provalone you start formatting. Use a cloth, which is the mass of cheese, Provolone, please clear out the log of the heated whey. Remove the heated whey and provolone cheese log, in the heat. Lift the cloth to aid in the consultation paper still in the history of cheese.

When the cheese comes in, even and stable, process, place the cheese, the ice-water. Avoid as much cheese log processing.

Don't rush the process of cooling! If you have a wooden mold 3 x 3 and 10 of the "long, placed on the cheese log, Tampere, Finland. After the cheese log, chills, delete, and rub salt free iodine and cover with Plastic wrap. Put in the refrigerator for 45 degrees and the appeal procedures to 8 or 10 days to two days. If the smoke of provalone cheese, cheeses, thou shalt not-log.

10 days after the wipe the cool water and pat the cheese is dry.

(I) the cold smoke, provolone cheese, 3-4 hours. I am using hickory chips from a green hickory, fresh forests. In the last 2 hours of use Sassafrasöljyyn. I cut a small green twigs in my Sassafrasöljyyn trees. If you do not have the Sassafrasöljyyn,
Then ask someone which is wooded, as it is plentiful.

The cold-smoking the cheese and meat is a simple and cheap! Who is now my attention!

You will need to use is purely for the bottomless garbage can and a soldering iron. Vegetables-average size, may take part in cut and cover, while leaving enough for the attachment to be closed after filling it in wood in chips on the cover. Remember to remove the paper from outside can, then wash and dry it.

Use scissors to cut the round card of Damper seat part, open the lid to the reaction Chamber is used to enable the flask can be filled out in the wood in chips. Little hickory chips or small twigs, and by soldering iron Sassafrasöljyyn can place can be filled in. Garbage can place gravel and chips and remove the metal below the bottomless garbage can be placed. If you have tupakoitsijan, it also works well.

This is now a cold, which makes it tupakoitsijan. Take on the big box, which appears at the top of your smoker and cover the hole about 6 inches on cut by the diameter of the circle at the bottom of the box. Placed in the box, make sure that the box will receive all the smoke at the top of the smoker. Place the bottom of the pane above the cm to a few, and places as far away from the facility in this 6 inches in diameter as possible-from the hole. This, in order to absorb the smoke and the cheese will remain cool.

Disconnect the flask to approximately 15 minutes. Please check the cheese and the cheese, if, then remove the dripping is the cheese, a plastic bag and refrigerate.

Repeat the process until the cheese starts, do the rind. The cheese has a slightly yellow, the color of the votes cast. Don't let too dried out and came to the tough rind. (I) the use of wax on my cheese when it is smoked, so that the other cheeses that are in the process of age will not become a smoked. In the age of at least 6-8 months from the date on which that nothing is impossible.

It took me several months to create this recipe and step-by-step instructions on how to the best smoked Provolone cheese of goat.