Author Topic: Making Havarti: Recipe Size Question  (Read 105 times)

Offline Skooled

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Making Havarti: Recipe Size Question
« on: May 04, 2014, 07:55:30 AM »
I am following the recipe in Mary Karlin's book.  The recipe calls for 2 gallons and a 10 Quart pot.

I don't have a 10 Quart pot so was thinking of cutting the recipe in half... my concern is that the precision the recipe in terms of timing will not translate well.

Option 2... find a different recipe.

Thoughts on just cutting the recipe in half???


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Offline Spoons

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Re: Making Havarti: Recipe Size Question
« Reply #1 on: May 04, 2014, 08:16:15 AM »
The ripening, stirring, washing times shouldn't change much. Always follow the quantities suggested on the cultures, rennet and CaCl packaging.

At such a small size, just be careful not to wash too fast. I don't have Karlin's book so I don't know the recipe. But the salt you add to the milk right after washing is usally 0.2% of the original weight of the milk. If my calculations are right, this should be about 8 grams of salt per 4L or per gallon.
- Eric

Offline Skooled

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Re: Making Havarti: Recipe Size Question
« Reply #2 on: May 04, 2014, 12:29:59 PM »
Thanks for the tips.

I'll post the results and recipe followed.  Curds are currently being pressed.
Aside from Mozzarella, this is my first attempt at anything beyond easier fresh cheeses... Ricotta, Panir, Mascarpone, etc.