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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: DeejayDebi on May 18, 2009, 02:35:54 AM
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I made 5 little Havartis using Paul Dixsons recipe with store bought milk to see what the difference is using the same recipe I used last week and with no coloring for the guys at work.
I did notice right away the curds are not as clean looking and well defined as with the raw milk. I also noted that it's not as creamy tasting as the raw milk. I guess now it's just a mater of waiting to see the real difference.
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How many gallons did you use?Did you use any calcium chloride?
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I used about 4 1/2 gallons of store bought milk and I didn't use any calcium cloride.
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I use store bought milk too,I noticed that after I started using calcium Chloride,I got better results.I was amazed at how much of a difference it made.
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I use store bought milk too,I noticed that after I started using calcium Chloride,I got better results.I was amazed at how much of a difference it made.
Same here.
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I didn't use calcium chloride because it wasn't called for in the recipe for some reason even though the recipe called for pasteurized milk.
The first batch I made:
http://cheeseforum.org/forum/index.php/topic,1491.0.html (http://cheeseforum.org/forum/index.php/topic,1491.0.html)
I used raw milk and this batch was for comparison purposes exactly according to the recipe except for adding the dill.
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Any time you use store bought milk,calcium chloride should be used.It just seems to work better.
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Looks good, but the ones you made with raw are probably going to be above and beyond better.
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I definately like the raw milk better in every recipe so far. More creamy.
In this recipe Peter Dixon did not use raw milk or calcium chloride. I wondered why - he knows better than I do. I guess we'll see why soon.
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It depends where he gets his milk from. Pastuerized milk from a place making cheese is totally different from pasteurized milk in the store. The store bought stuff is held long and high temp, milk being pasteurized for cheese is low and short. When that happens you don't need CACL2, it curdles perfectly just like raw milk.
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I can not for the life of me remember where I got the milk. I am thinking it was BJs. I was rather pleased with the result although not as creamy has raw milk.
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any update on these cheeses? They must be ready for eating. How do they compare for flavor? Are you satisfied with your recipe or would you change anything?
I also wonder about herbs being mixed evenly or did you find concentrations in certain areas?
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oh gee sorry! I forgot about this thread. I brought them to work a few weeks back. We have bagels on Mondays. They were very good and the herb flavor was well dispersed. I think if anything I might add a tiny bit more dill - I really love dill. Everyone at work said it was perfect. I thought a tad drier than I would have liked. It melted well but I think next time I will vacuum seal after about a month. I like my havarti almost spreadable but not quite - but that's me. I've bought it much drier than mine was.
I did enjoy the Havarti with the raw milk better it was softer and creamier.