Author Topic: Havarti #1 from 200 Easy - nice and gooey  (Read 1946 times)

knipknup

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Havarti #1 from 200 Easy - nice and gooey
« on: July 13, 2012, 01:06:14 PM »
I used 2 gal 2% cow milk for this one and am quite pleased.  It is aged only 6 weeks and is very mild and very gooey.  A real bugger to slice!

george

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Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #1 on: July 13, 2012, 01:26:40 PM »
More fun to just bite off chunks anyway.   >:D

Tiffany

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Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #2 on: August 12, 2012, 06:03:06 PM »
can whole milk be used?  have gallons of raw jersey and am just looking for new recipes.  can you share.
thanks so much
Tiffany

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Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #3 on: August 13, 2012, 01:42:27 PM »
Whole raw milk would be excellent. I've made Esrom with whole milk and it comes out terrific. Esrom is equivalent to a Danish havarti.

For soft and semi-soft cheeses, I use a cheese wire which cuts clean slices.  8)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

knipknup

  • Guest
Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #4 on: August 13, 2012, 04:11:13 PM »
I don't have the recipe in front of me, but I believe it actually calls for whole milk.  I just used 2%.  Non-homogenized whole milk is hard to find around here.

Tiffany

  • Guest
Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #5 on: August 13, 2012, 07:21:05 PM »
sounds good.  will be doing that one soon. 

knipknup

  • Guest
Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #6 on: August 14, 2012, 01:07:22 AM »
Here's the recipe.  By the way, this stuff is gooey at room temp.

Havarti 1
From 200 Easy Homemade Cheese recipes by Debra Amrein-Boyes page 194

Milk - 7 qts 2% cow milk - Harmon's brand

M101 - Mad Millie default - Mother culture 1TBS
CaCl2 - 2ml
Calf Rennet - 2ml
1/6 C Salt

Heat to 90F: 65F @ 1322, 90F @ 1342 (hit 94F)
Add culture, ripen 30min at 90F (actually added culture to milk when it was 65F at start)
Add CaCl2 and stir @ 1356
Add rennet and sit to cold break: 90F, start 1401, floc 1408, multi 3.5, total time 25min, end 1426
Cut curd 0.5 in @ 1438
Stir 10 min, let settle - end 1444
Remove 1/3 whey and replace w/ 170F water to bring to 100F
Add salt
Hold @ 100F for 30 min stirring ea 5 min: start 1456, end 1526
let curds settle and mat
Strain in cloth lined colander, break up to release whey
Fill cloth lined mold and press at 8psi for 20 min
Redress and press at 18psi for 8 hours
Ripen at 45F and 90% humidity for 4 weeks, turning daily the first week, then every second day.

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Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #7 on: August 14, 2012, 02:59:04 AM »
By the way, this stuff is gooey at room temp.
Not entirely sure Havarti is supposed to be "gooey" at all, but sounds pretty tasty.

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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

bbracken677

  • Guest
Re: Havarti #1 from 200 Easy - nice and gooey
« Reply #8 on: August 14, 2012, 03:06:52 AM »
Really nice looking cheese there! My next cheese will be a butterkase, but may just follow that up with a havarti.
Love me some havarti! 
Kinda flipping back and forth between a havarti or perhaps a monterey jack. I also need to make some feta, but that's pretty easy. Feta is something I always keep in my fridge   ;)