OKay here are the three other recipes I promised last night. You can stick them were you want.Havarti - Margaret Morris
12 to 15 liters (3 to 4 gallons) Milk
or Meso II & Aroma B
1) Warm milk slowly in warm water bath to 32°C. (90°F) stirring occasionally.
2) Add culture(s) let cultures dissolved on the milks surface for 2 to 4 minutes before stirring. Work well into the milk using 20 top/bottom strokes.
3) Allow milk to ripen for 30 minutes.
4) If required add 3.75 ml (3/4 teaspoon) calcium chloride diluted in 1/4 cup of cool water.
5) Add 3.75 ml (3/4 teaspoon) rennet diluted in 1/4 cup of cool water. Mix well into the milk using 20 top/bottom stir method. Allow to set for 30-45 minutes until a curd forms.
6) Test the curd for the "clean break" then proceed to cut the curd into 1/2 inch cubes. Stir the curds gently for 5 to10 minutes until they are uniform size. Stir also to prevent matting. Allow curds to settle to the bottom of the pot for 5 minutes.
7) Remove about 4 liters (1 gallon) of whey. Replace it immediately with 2 liters (1/2 gallon) of very hot water (75-80°C/167-176°F) to increase the temperature of the curds and whey to 38°C (100°F). Sir gently until temperature stabilizes. If the temperature is above or below the target temperature simply add a little hot or cold water to adjust the final cooking temperature.
Once you have achieved the proper cooking temperature add 1/4 cup of coarse salt and allow the curds and whey to remain at this temperature for 30 minutes, stirring occasionally to prevent curds from matting. Perform the "texture test" described in section 1.8 Chapter VI to determine if curds are ready to be drained.
9) Drain the curds into a colander pre-warmed with very hot water. Press the cheese as recommended in the section "pressing hard and semi hard cheeses" of chapter VI. Once the cheese has been redressed leave it in the press for 4-6 hours under firm pressure for the entire press time.
10) Brine the cheese for 3-4 hours in heavy brine. (32 oz. salt to 1 gallon water)
11) Allow cheese to air dry at room temperature, on a clean cheese mat until rind is dry. Cream and hard wax the cheese following the instructions given in the "waxing the cheese" section of Chapter VI.
12) Age pasteurized milk cheese in your cold room from 6-8 weeks. Raw milk cheese age 4-8 weeks, although 60 days is recommended for health reasons.