Making Provolone at Home

This Provolone recipe is a bit hit and miss and is not perfect, however, I did get a good result. Provolone cheese is classified into two forms: Provolone Dolce, which is aged for 2-4 months, has a pale yellow to white colour and sweet taste. The other, Provolone Piccante is aged for more than four months and has a sharper taste. I am hoping to age this Provolone for more than 4 months.
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[@PiterburgCowboy]

Why can't I stop binge-watching this channel

[@fuckthedeurkruk]

same problem, i dont know why youtube recommended this, but hey, gonne watch it all now

[@lop2167]

The thought of making cheese has never crossed my mind, but ive spent 3 hours watching it now.

[@blancaacosta3948]

Same..... I love 🧀🧀🧀🧀

[@northface-3044]

The calm nature and laid back atmosphere of cheese making? Cause thats why im here.

[@FletcherS92]

You're an official curd nerd

[@ceciliacooper209]

i watched you for 5 continued hours!

[@joecolumbia5104]

We all have disasters, I just made two gallons of blueberry syrup instead of jelly. It happens but heck it is canned perfectly.

[@demonslet]

I dont know much about syrup and jelly but is it not so that if it becomes syrup (still pretty liquid) that you can boil it down more to jelly (alot denser and basicly not so liquidy)?

[@norinovak9778]

You can always drink that syrup with cold seltzer water. It is fantastic and homemade. I usually make jam and if a have too much juice on it i just take off the extra juice , jar it and drink with cold seltzer.

[@joecolumbia5104]

@@norinovak9778 my wife had an idea that is working out ok. I opened up half a gallon of blueberries and ran it through a food processor, strained it then put it into one of my carboys for wine. its looking pretty good used champagne yeast for a little bubbly. We shall see!

[@nue7181]

You're the Bob Ross of cheese

[@adamlee3772]

When you make an Italian cheese or French cheese and play an appropriate tune in the background, I sit here with my feet crossed and they’re swaying away to the beat 😆

[@EbefrenRevo]

There is a reason why in italy who craft cheese is called "mastro casaro" or "master of cheese", because making cheese is an hard, precise art that require a lot of skills and love. Like you do Mister. Maximum respect.

[@jshicke]

Watching this, I can honestly say that I appreciate my local cheese purveyor so much more than I had.

[@laughingachilles]

I have only just decided to get into making my own cheese and I love to see people like yourself offering this sort of information. As a biologist I am already a nerd but now I guess I am a curd nerd. Thanks :)

[@charlessmith424]

& after you screw up from making the cheese you can become a turd nerd. JK lol

[@laurajohnson145]

Great job dealing with a situation where everything goes wrong lol. This can happen to anyone, but is very frustrating when it happens with so many people watching. I think it's very valuable to see that you don't have to throw it out and start again. Thanks for making a great video!

[@cervesestophat7880]

Thank you. Only a true professional is happy to leave the bits in a video where things go wrong. I've learned so much from this. You learn nothing when everything goes smoothly, you only learn when things go wrong

[@epadams1975]

This is fantastic! As a newcomer to cheesemaking, I always feel like everything has to be precise and perfect or it won't turn out. This is very encouraging seeing that things can go sideways but still be just fine

[@coffeecup1196]

Chemical engineer here, pH paper is notoriously imprecise for anything beyond finding a general range. You should really use an electronic meter if you want a reading accurate to the 0.1 decimal place.

[@KjWhite-l2h]

We’ll be okay….they didn’t have to use those back in the day

[@kosm4086]

"Chemical engineer here, ..." Lol

[@coffeecup1196]

@@kosm4086 thanks for the reminder to turn off push notifications

[@johnsandstrom4748]

Nice to see what the master does when making the cheese doesn't go to plan. Great video.

[@Lost.prod21]

I wanna cuddle gav just watching him talk is so calming

[@mozartlova]

thanks for showing all the trouble shooting Gav. it's really helpful.

[@leech8374]

Its 2 am I somehow always end up watching a video about cheese I have reached peak human evolution

[@chrisharris5535]

I started watching Gavin Webber;s Videos. now $800 later i have the complete Mad millie cheese making set and am running out of fridge and freezer space...... and now the people at the shops look at me weirdly when i buy 25L of milk

[@Beachdudeca]

Verga , 3 am here :)

[@sueranbarger5874]

Thank you Gavin for leaving in any issues you had. As a new cheese maker this helps me, us, understand problems we may have and how to trouble shoot. So many things can go wrong that it's hard to pin point the problem. I know established makers just want a quick video but I very much appreciate all of it, and you. You are the only cheese maker I watch to learn from. Thanks Sue

[@Nellis202]

Hey …… we learn from our little mistakes, right ? The old adage : experience is the best teacher. 😊😊😊

[@LordNezghul]

I like that you had problems because that shows how to deal with them.

[@amandaj.s5780]

This is seriously so relaxing.

[@maelthrajaluk42]

I was looking for this just a few days ago.... His Cheesiness is a psychic!

[@me323me]

I don't know how I found this channel but I like it

[@fluffystarburst818]

Me it helps me sleep he's got such a calming voice 😂 fell asleep watching him for past 3 days

[@me323me]

+Fluffy Starburst I usually go the ASMR route when I need a sleep aid, but this doesn't seem like a bad idea!

[@fluffystarburst818]

Me ooo no I can't I hate the sound of like people playing with slime and the opening of packets and if people are eating 😬

[@me323me]

+Fluffy Starburst Well to each his own I suppose, but I am very glad you have these videos to help you sleep!

[@fluffystarburst818]

Me well thank you

[@shibuigardenbungalows0420]

Very good lesson by not giving up and continuing with the trouble shooting until success

[@mohamedmilli8232]

Thank you, Mr. Webber. The angle of view is ideal. We understand better the stages in the production of cheeses. Please keep this shot for all your recipes. thanks thanks thanks

[@JohnathanProphet]

You are very calm under pressure. Best cheese instructional videos on you tube!

[@johnlord8337]

The good part of olive oil coating, is that olive oil is an antibiotic and keeps the surface sanitary, while allowing the cheese proper breathing. Went to a Wisconsin cheese warehouse, with all kinds of small sizes and HUGE rounds!!! and walking in was smelling heaven with sugar, caramels, nutty, sweetness. Like a spring nectar blooming forest. That kind of cheesemaking and hanging in the kitchen (alongside other dried herbs) would make for a very delightful and flavorful house.

[@LetsTakeWalk]

Do be careful with botulism, because botulism is one bacteria that CAN infect olive oil.

[@peterking8586]

I love the improvisation, we know we don’t get it right every time.

[@lynnwallbank6763]

Can't wait to try this one! Thanks for making it

[@shelleymartin1775]

I loved this video. I loved that not everything went perfectly. Made me feel much more normal. Loved it

[@GavinWebber]

Thanks Shelly. I believe that reality is the teacher and not some edited piece that shows perfection. I am also in the hope that people will learn by my mistakes or issues and not make them themselves.

[@I_M_Nonno]

Thanks for posting the challenges and how to correct them! I hope that after all that work it's the best provolone cheese you've ever tasted.

[@Tal__Shachar]

I am just provolonely.

[@emdeejay7432]

I love the little Italian music in the background hahaha

[@weirdchickalert]

Excellent instructions. Glad you kept the faith and still went through with the process of making provolence. Those hours you spent, your a true cheesemaker 👌👍

[@MochaManist]

39:40 that was not wasted! Great vid as always

[@jbudney2000]

Thank you for your video. I too have been making cheese (as a hobby) for about 7 years, and I haven't done a lot with mozzarella or provolone. However, a cheese maker friend said that once the curds have been cut and brought down to the proper pH, they can be placed in the refrigerator and you can actually stretch them the next day? This way, you don't have to stay up to 1am to finish. Heaven knows how many time I have been up to all hours of the night because I didn't realize how long it would take me to finish! :-) All the same, your video was incredibly useful to me so thank you. I'll be trying it both ways: one where I do the entire process in one day and then one where I cut the curds and refrigerate them after they have developed the proper pH and see how they stretch the next day. Thanks again! I'm off to making the Cotswold cheese with onion and chive from your other video. Cheers!

[@EQOAnostalgia]

Watching this channel is easy... explaining to my wife why i'm spending money on cheese making... that's another story. In all seriousness, it's not on a whim, iv'e wanted to make my own cheese for a long time. As well as keeping bees... i decided the former was much more realistic XD

[@atimaatrams1932]

@erik masterchef Because a family is a singular unit and financial as well as other important decisions should be made by consulting with one another first in order to have a healthy relationship?

[@Sirboxtor]

Gavin you do an amazing job. thank you

[@AttackWithStyle]

Cheese hanging in the laundry room lol , i bet the mrs loves you

[@shonitagarcia3222]

Beautiful cheese! Thank you for sharing this!

[@CC-tn7rm]

Wow patience INDEED! great job Gavin. 👍👍👍👍👍👍👍👍

[@GavinWebber]

+Caitlin Hill thanks. The recipe definitely needs improvement and I think I will try it again soon.

[@suzannestack7784]

I do hope you update and redo this cheese video. I'm stumbling along with you 😆

[@beetelgeuse9938]

once again an amazing video love your work

[@llREDSTRIKEll]

this was an amazing journey from start to finish. thank you

[@y2k4ed]

Excellent. I liked especially that little worked as planned. It helps me when I have a similar situation which is time to time. Your videos are helping me enjoy my retirement and it helps my neighbors who might not be able to afford the luxury of cheese in Colombia. I recently made a feta cheese which is out of this world. 😅

[@GavinWebber]

Glad it was helpful!

[@CalmDownMaam]

I just found this channel like yesterday, i was thinking about asking for it. Saint Louis, MO has a very special kind specifically made for pizza

[@cmcolemanhome]

Found your channel and love it. I have made easy mozzarella but now I am going to try so much more. Thank You. You are the best. I am going to have to do some videos on cheese.

[@GavinWebber]

+CM Coleman Home: recipes and lifestyle thanks!

[@calebkindsvater4538]

Love it Gavin. The reality of instructions not always working to plan is real for all of us. I've been watching for 3 years and so far I've made white Cheddar, Fetta, cottage, mozzarella and used whey in several ways based on your videos. Love the videos, and I'm debating what to make next. Provolone is on the list. I'm based in (U.S.) Colorado, so anything aged starts around spring since i don't have a real cheese cave... yet! Cheese wax or lard over coconut oil!

[@nishkalabiswas4623]

Lovely. C: I enjoy watching your videos.

[@ImpulsiveCulinarian]

Great recovery Gavin ... you're a great troubleshooter!

[@GavinWebber]

Thanks IC

[@glidercoach]

Let it age! The sharper the better! I'll wait!

[@Uncle_Buzz]

Wow, what an ordeal. I would have given up long before. Cheers! Chris.

[@WhiteBloggerBlackSpecs]

Love these videos as a cheese lover I love to see how my fave cheeses are made 🧀❤

[@TB-xx3mx]

I love to watch your videos just before i fall asleep 😂 cheese is really relaxing i guess, and you voice for sure

[@ElsieDee001]

Love your videos. Must try this! I'm from Wisconsin and never learned about making cheese in your own home while living there!

[@denniskeefed6603]

Good on ya mate, for staying with it and following it through. It gives me confidence that It could be possible for me to put that cheese together. Although I'm not quite sure where I would find some of the starter ingredients. I know about the rennet and citric acid. It was good hearing from an Aussie, I lived in Exmouth in the North West Cape a while back , and was a cook. At the time i didn't appreciate all the locally sourced meat and vegetables. My first choice is going to be your Mozzarella, I'll let you know how it turns out. Thanks for all your work, tah, Dennis ciao

[@michael7423]

just watching your early publications and started thinking about Kim, I pray she is doing well.

[@quietone748]

You have a lovely patio. :) Thank you for the clear instructions once again!

[@carinagrilli597]

"We're going to makeing provolone!! :D" Instantly subscribed. Thank you for your videos!!

[@omgods1]

this is kind of addicting to watch

[@talk2rony]

Great tutorial. I’m new to your channel, but I’m enjoying it. Thanks Rony

[@nitindayalu8267]

Thank you for the video, enjoyed watching it. I would think that adding calcium chloride to this cheese could be avoided. The acidification is meant to expel calcium, that's what was making your curd brittle. It would have taken lesser time also. Cheers!

[@GavinWebber]

+Nitin Day thanks for the tip. May try it without it seeing I'm using Unhomogenised milk.

[@thorndaven5850]

your shirt is both appropriate and comically appealing. good show, Sir! also, your cheese recipe came out great for me for Australia Day. cheers for sharing your videos!

[@mldhanna1]

chesse every where ...why not ...it is the best we eat and you are clever man

[@hairbag4096]

Like how thorough you are in moving the product. It drives me nuts to watch cooking shows and they leave part of the ingredients behind.

[@dinebonte4014]

This was an delightful presentation! Love the music too!

[@joshuabrown3525]

Ya know, I'm thinking about starting my own cheese business here in Norfolk or in Portsmouth. I could call my company Elizabeth River Cheese, and I could sell it all over Hampton Roads, Virginia. However, I would seriously have to learn how to make cheese, what kinda food permits I need, and have to pay some serious money just to get it all started. Still, since I love cheese so much, I could just make it for myself.

[@paulstottlemyer4345]

I used to be stationed there worries time of my life got tore up by jellies at the beach

[@chaow9812]

wow you are the cheese pro :))

[@aga5897]

This is a Wonderful channel ! Inspiring.

[@senseitauntaun4283]

Gavin, have you heard of Lorraine Swiss Cheese? It may also be called Lacy Swiss Cheese. I think it may be a regional specialty to Illinois and Missouri.

[@Nellis202]

Blessed be the cheese makers, for they shall inherit the cheesecake . 😊 That was some serious elder cheese abuse starting around 31 mins or so.

[@NicoleJacksonnoj100]

Gotta love that wet cheese slapping noise.

[@MrGallardoSpider]

genuinely entertaining

[@haleynicole8614]

I wish he would have titled it "Making Provalone at Home Alone" it would have been a much more pleasing title, lol.

[@gutter_punk8864]

Haley Nicole Haha yes!!

[@ladypoetess]

I love your videos; very soothing to watch when I'm winding down for the evening, and I always learn something. :) (Psst: 1 inch = 2.54 cm, not 1.25)

[@bobo129xx]

Bravo !

[@ginabisaillon2894]

When I see these old videos I think you must be grateful that someone invented the thermal wand, that pot-over-the-pot arrangement you had was really scary!

[@soupsfarm1825]

I really like that wooden door on your left lol

[@tvsnake7841]

Provalone is my favorite type of cheese

[@Wilky1984]

The way you say ‘cheese’ is enough to hook me mate

[@arthurbuccioli]

Hi Gavin, love your videos, yesterday i made a parmesan out of your recipe. here in Brazil provolone is a smoked cheese!!

[@pitbullsandcalicos]

You have loads of patience 😊

[@eddiet3026]

Love your vids! This one tells me not to make provolone! 😀

[@ummibeesblog8214]

Hello Gav! I enjoyed this provolone video. Would love it if you could show us some of your salami making or other cured meat recipes. Thank you.

[@Nellis202]

I know it’s 5 years on, and if you are still interested in salamis and such , I would highly recommend a KZbin channel called “cuoredicioccolato”. It’s based in Italy, however all the videos are in English. 😊😊😊😊😊😊

[@peterbrown9036]

Another fabulous video!

[@lmckendry]

Gavin Webber, Cheese wizard

[@juangomez409]

Thanks for the videos, I’ve been watching them and I learned so much, I’m going to try to make some cheese

[@James-hq7zh]

“Gday curd nerds” love it.

[@Watterpolo]

Cool shirt gavin i am a learnd cheesemaker

[@AB-yu2tj]

Siri is an assistant who's boss you are not. She does not keep your secrets at all. Her job in fact is to share your secrets with her boss

[@nativetexan6628]

Great tutorial!!

[@GavinWebber]

Thank you!

[@mb2k100]

"You are the Sylvester Stallone.... of your Provolone." - Food Wishes. kzbin.info/www/bejne/rJjWYZqQibJ8jq8m48s Cracked me up and reminded me to watch this!

[@matth6900]

Lol I knew I'd heard that quote somewhere, then watched the link. Perfect!

[@BluGuyMyco]

Never noticed how much hate you got until I started reading the comments. Don’t pay attention to the haters Gavin, they just don’t have lives of their own to worry about.

[@AuskaDezjArdamaath]

Cannabis Cultivation TV I’d say all those haters are jealous they don’t have the skill or motivation to make something of their own like this. Much easier to be a troll than get a real hobby. I think making your own cheese is awesome!

[@longshot789]

6:30, Ah yes, this makes it all so much clearer.

[@wood4me]

For curd cutting I use a piece of metal 1/2 inch wire square mesh which is 4 1/2 inches wide by 11 1/2 inches long. Not magic, just easy to use.

[@waltkosch]

Ok. Number 1. I never expected to be here. Let alone commenting on a cheese video. But when reddit posted your struggle the other day I just had to come and see what the fuss was about. Now here I am. Now I have a strange desire to make my own cheese. So maybe I'm missing something. Are you using a double boiler? I can't tell when you have the heat on or off. Or if you are directly heating the stock pot or using a double boiler. May I suggest you pop up a small icon 🔥 for when the heat is on and make is disappear when the heat is 📴. And give us some indication if it's direct heat or double boiling. I just realized... I'm a Curd Nerd. 😳

[@loadedhot1034]

if it does not turn out you can call if Fromdownunda Cheese.

[@myles5158]

Hahahahaha

[@CinemaSeven]

Is this a new format? I kinda like it. Good on ya, Gavin!

[@realcygnus]

Damn that looks freek'n superb !

[@berendbesseling]

did he call us 'curd nerds' :")

[@amyerion9710]

Thanks for doing this. I would have no patience to do this one.

[@Kardall]

Everytime you say Cheese, Fat Pizza comes to mind. 'Ello, Fat Pizza Pizza, They're Big and They're Cheesy. It's that Au accent LOL Love it!