Dill Weed - Using In Cheese Making

[Cheese Head]

I've never used Dill Weed in making cheese before and I added it to my Havarti making today. As mini research, I searched this forum for best practices and Debi is the biggest user of Dill Weed, in summary:

AMOUNT/RATE

• Debi in this post used 1 Teaspoon of fresh Dill Weed per 1 US gallon of milk.
• Debi in her Havarti Recipe has 1 Tablespoon per 3.5 US gallons/13.3 liters of milk, again I think fresh not dried dill.

METHOD

• From the above first link Debi pre-soaked her I think fresh dill in whey and then added to the curds after whey was drained. Presumably didn't mix thoroughly into curds as around outside of her two pressed Havarti's.

For my Havarti today, I used one Teaspoon of store bought dried fine Dill Weed from a herb bottle (yes sad) per 1 US gallon of whole milk. I didn't rehydrate in whey, instead I just mixing it directly into the drained washed curds. Picture of unaged product looks like OK amount of dill.

Anyone have any recommendations on amount and method to add please advise, thanks, John.

[DeejayDebi]

John -

I normally just sprinkle the dill in the curds but this time I thought it would flavor the milk and have great tasting whey.

[DeejayDebi]

Just a side note ... I used the dill flavored whey in some Russian Rye bread I made a few days later and it was awsome!