CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
Havarti #1
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Havarti #1 (Read 626 times)
timsumrall
Guest
Havarti #1
«
on:
July 05, 2018, 10:44:32 AM »
Even after pressing this was like picking up jello. Okay, maybe not that bad but I was surprised. I was sure it would pancake.
It leaked whey for days. I had to put a bowl under it. Finally settled down as the rind firmed up. I bound it with cloth after a week.
I'm not sure about putting a vac on it so, at least for now, I'll use a ripening box.
Based on
https://www.cheesemaking.com/store/pg/208-Havarti.html
My build attached
Logged
panamamike
Guest
Re: Havarti #1
«
Reply #1 on:
July 05, 2018, 05:23:57 PM »
Nice cheese Tim. That was the first cheese I made. I made it with dill seed instead of dill weed ( I bought the wrong thing in the States ). Mine was very soft at first also. It will firm up.
AC4U!
Logged
timsumrall
Guest
Re: Havarti #1
«
Reply #2 on:
July 15, 2018, 06:35:03 AM »
Thanks Mike. No spices this go around. Maybe next time.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
Havarti #1