PROBALONE CHEESE RECIPES

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PROVOLONE CHICKEN RECIPE - FOOD.COM



Provolone Chicken Recipe - Food.com image

Make and share this Provolone Chicken recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts, flattened
1/2 cup seasoned bread crumbs
1 teaspoon mixed Italian herbs (optional)
4 slices provolone cheese
1 teaspoon butter

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
  • Place seasoned bread crumbs on flat dish.
  • Press both sides of the chicken into the crumbs.
  • Place coated chicken pieces in a greased 9x13 inch baking dish.
  • Sprinkle with Italian seasoning (if using) and top with provolone cheese.
  • Dot with butter.
  • Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

Nutrition Facts : Calories 413.5, FatContent 22.6, SaturatedFatContent 9.4, CholesterolContent 114.8, SodiumContent 607.2, CarbohydrateContent 10.9, FiberContent 0.7, SugarContent 1, ProteinContent 39.5

PROVOLONE RECIPE - CULTURES FOR HEALTH



Provolone Recipe - Cultures for Health image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 24

1 gallon
pasteurized whole milk
1 packet
thermophilic starter
1/4 tsp.
lipase powder dissolved in 1/4 cup cool water
1/4 tsp.
liquid rennet dissolved in 1/4 tsp. cool water
2 Lbs.
cheese salt
1 gallon
cold water

Steps:

  • Heat the milk to 97°F.
  • Add the starter and mix in well, using a cheese spoon in up-and-down motions, for 1 full minute. Cover the milk and allow to ripen undisturbed for 1 hour, continuing to maintain the temperature at 97°F.
  • Add the dissolved lipase mixture, and mix in well. Allow the milk to rest for 10 minutes.
  • Add the diluted rennet and stir it in well using the same up-and-down motions used for incorporating the starter, continuing to stir for 1 full minute. Cover and let the milk set for 20 minutes, undisturbed.
  • Once there is a clean break, cut the curds into 3/8-inch cubes. Allow the cut curds to rest for 10 minutes after cutting.
  • Begin heating the curds while stirring them very gently, bringing the temperature up only 2°F per minute until the temperature reaches 144°F. Turn off the heat and allow the curds to sit for 15 minutes.
  • Scoop all the curds out of the whey and place them into a clean colander, then set that colander over the pot of warm whey to help keep the temperature of the curds up to at least 105°F while they rest for 30 more minutes.
  • Take a small piece of curd and dip it into clean water that has been heated to 180°F . Pull it a bit, and if it does not stretch, place it back into the colander and try again every 15 minutes until it does. (This can take a long time, so be patient.) Once the curd stretches smooth and shiny, start cutting the curd into 1-inch slices and placing them into the hot water. Let them sit in the water until all of them stretch easily.
  • Using gloved hands, stretch the curds, and form the entire mass into a large ball. Begin to shape the ball into a jug shape, with one end smaller than the rest. At the top, where the opening of the jug would be, make a small indention and being working the curd up the neck of the jug shape and into the indention. If the curd gets hard to work with, dip it back into the hot water.
  • After working the cheese, place it in a bowl of ice water. Meanwhile, make a brine using 2 pounds of salt mixed into 1 gallon of water, and chill it.
  • Take the cheese out of the ice water and place it into the brine, and leave it to soak for 2 hours.
  • Take the cheese out of the brine and pat dry using paper towels. Tie a cord around the small end of the cheese and hang in the ripening area, such as a cellar or refrigerator, for 2 to 12 months, or until you are ready to eat it. (This cheese may be cold-smokedbefore hanging, if desired.

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