Author Topic: Little help with Havarti  (Read 542 times)

Offline TroyG

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Little help with Havarti
« on: April 08, 2010, 09:17:26 PM »
Michelle is going to be making Havarti Sunday and we have come up with the following. Needs some serious help.

THANKS!!!!!!

6 Gallon Batch Raw Goat Milk Havarti

Batch #: HA_______ Start date: ___________60 days aged ____________ Actual days aged __________
Record Milk PH (6.4) __________
Heat Goat Milk to 88 degrees  __________
Add 1.170 DCU MM 100 Culture = 0.407 grams
Ripen for 30 minutes or XX drop in PH -- Record PH  __________   Actual time __________
Add 4ml single strength rennet diluted in 1/4 cup water
Check Flocculation at 8 minutes Flocculation _________ Havarti multiplier 3.5x _________
Cut curds 3/8” with curd knife
Let curds heal for 5 minutes
Stir for 10 minutes then let settle
Drain of 1/3 whey _2 Gallons__
Add 1.5 Gallons 170 degree water to bring temp to 98 & stir in 3oz flake slat
Hold curds at 98 for 30 min or until PH is XX then drain -- Record PH  __________ Time __________
Herbs _________________________________________________ _____________________
Drain into colander and break up curds
Press 10 pounds for 30 minutes, flip and repeat
Press 10 lbs for 1 hour, flip and repeat or until PH is XX -- Record PH  __________ Time __________
Salt in brine solution for 4 hours
Remove from brine solution and air dry 2-3 days or until rind is sufficiently dry -- Record PH  __________
Removed from Brine… Date __________ Time __________
Waxed / Vacuum Seal … Date __________ Time __________
Wax __________ Vacuum Seal __________
Comments _________________________________________________ ___________________________
_________________________________________________ ____________________________________
_________________________________________________ ____________________________________
Troy
MiaBella Farm


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Offline DeejayDebi

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Re: Little help with Havarti
« Reply #1 on: April 16, 2010, 08:41:19 PM »
I highly recommend after pressing you set the cheese in cool plain water for about 4 hours - then brine. Makes a huge difference in the texture of the cheese.