A question to any who have attempted making Havarti on the forum.
This is a cheese that we eat/buy quite a lot of at home, so I would like to try it as my next cheese making attempt.
The recipe book I have been using is:
Home Cheesemaking (2nd Edition) by Neil and Carol Willman.
My problem comes at the hooping stage, as this recipe calls for the curds to be hooped then turned regularly for 2 hours (almost like a quick Camembert treatment) before bathing in a cold water (8 to 10 degrees C) solution for 2 hours, then into a 20% brine bath for 2 hours.
Every recipe I've seen on the forum requires some form of pressing, and I'm just worried that by not doing so, and only allowing the weight of the curd itself to press, whether or not I will get a proper knit, especially as the curds have been cooled to 28 degrees C at this point.
Any idea's or thoughts will be appreciated, as I'm planning on making a 10l batch tomorrow.