Havarti #2, Cheese # 33
I think I will keep track of my cheese makes until I reach 50 of them!
HAVARTI # 2
2 Gallons Pasturized, non-homoginized milk (pH 6.6)
1/8 tsp Flora Danica
1/8 tsp MM100
¼ tsp Calcium chloride in ¼ cup water
1.75 ml calf rennet mixed in 1/4 cup water
1 generous Tblsp sea salt
Flocculation Multiplier 3.5
Targets: Drain pH 6.4, Press pH 5.8 to 5.9
Calibrated pH meter and thermometers, and sterilized tools in boiling water
12:40: Milk to 86-88 degrees. Sprinkled on cultures, waited 5 mins and stirred in for 30 mins ripening.
1:15: Tested pH still 6.6. Temperature still about 88 degrees. Stirred in calcium.
1:20: Stirred in rennet. Flocculation 15.5 mins, with multiplier of 3.5, aiming for clean break at about 54 mins.
2:20: Clean break. Cut curd ½ inch. Let cut curd rest 5 mins. Tested pH at 6.5, temp = 82. Gently stirred curd for 15 minutes and brought temp back to 88 °F. Then let curds rest 5 mins.
3:00: Drained off about 1/3 of whey. Added about 3 cups of 130°F water to raise the temp to 94°F and stirred for 5 min. Added more water to raise to a temperature of 98 °F. Added salt and stirred for 15 minutes at 97-98 °F. Target had been 30 mins, but pH was then 6.4. Let curds rest 5 mins.
3:20: Drained off liquid and stirred to break up the curds. Curds are quite tasty and squeaky!
Scooped the cheese into the hoop, pressing down firmly, but it would not all quite fit. Had to just eat some more….
3:30: Pressed with 10 # for 15 mins, keeping warm in pot. (pH 6.3)
3:45: Flipped and pressed in press at 10 # for 30 mins. (pH 6.2)
4:30: Flipped and pressed at 15 # for 30 mins. (pH 6.1)
5:00: Flipped and pressed at 20 # for 30 mins. (pH5.9)
6:00: Tested pH of whey at 5.8, and took cheese out of press. Weight 2 # 4 oz. Placed into water bath.
7:00: Into saturated brine.
11:00: Out of brine.