Previously I soaked the havarti in cool plain water for an hour after taking it out of the press. I decided to try skipping the step this time. It will be interesting to see if I still end up with a smooth and creamy product. I have no idea how it might be different.
HAVARTI # 4 8-24-13
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 for pH: Rennet 6.5, Drain 6.45, Brine 5.4
Temperature Targets: Ripening 86-88 degrees. Cooking 98 to 100 degrees
12:05: Milk to 89 degrees. Sprinkled on cultures, waited 5 mins and stirred in for 30 mins ripening.
12:45: Tested pH 6.5. Temperature still about 88 degrees. Stirred in calcium, waited 5 mins, then stirred in rennet. Flocculation 12 mins, with multiplier of 3.5, aiming for clean break at about 42 mins.
1:35: Clean break. Cut curd ½ inch. Let cut curd rest 5 mins. Gently stirred curd for 15 minutes and brought temp back to 88 °F. Then let curds rest 5 mins. Measured pH already at 6.4, so anxious to wash the curd!!
2:10: Drained off about 1/3 of whey. Added about 3 cups of 130°F water which raised the temp to 95°F and stirred for 5 min. Added more water which raised to a temperature of 99 °F. Added salt and stirred for 15 minutes at 97-98 °F. Target had been 30 mins, but pH was 6.3 or 6.4. Let curds rest 5 mins.
2:40: Drained off liquid and stirred to break up the curds. Scooped the cheese into the hoop, pressing down firmly to fit it all
2:50: Pressed with 5 # for 15 mins, keeping warm in pot with reserved whey. (pH 6.3)
3:05: Pressed in press at 18# for 30 mins. (pH 6.3)
3:20: Flipped and pressed at 18# for 30 mins. (pH 6.2)
4:00: Flipped and pressed at 24# for 30 mins.
4:35: Flipped and pressed at 24# for 60 mins, pH 5.9
5:30: Flipped and pressed at 24# for 45 mins, pH 5.7
6:18: Tested pH of whey at 5.4, and took cheese out of press. Weight 2 # 2 oz. Into saturated brine.
11:10 Out of brine to dry on counter overnight.