Post by deejaydebi on May 19, 2009 18:28:30 GMT -5
I made two batches of Havarti with dill (and orange). One was with raw milk and one was with store bought milk (and White).
I found the raw milk to have far better definated curds and a creamier flavor than the one with the sore bought milk.
HAVARTI - adapted from recipes by Peter Dixson
Ingredients:
4.5 Gallons Pasturized milk at 86-88 °F,
1/4 teaspoon Mesophile Aromatic Type B (starter )
1/4 teaspoon MD-89 (This culture is used to enhance flavor (buttery) and produce some small eyes in cheese )
1/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water
2.5 teaspoons flaked salt
1 tablespoon Dill weed (optional)
Procedure
-Pasteurized whole milk at 86-88 °F,
-Add cultures
-Ripen milk for 30 minutes.
-Add rennet
-Wait for clean break before beginning to cut . Let curds stand for 5 minutes after cutting before beginning to stir.
-Gently stir curds in whey for 15 minutes while keeping 86-88 °F.
-Let curds settle to the bottom and push to one side and drain off whey equal to one half of original milk volume. Save whey.
-Add 130°F water (in two stages below) in an equal volume to replace the drained whey while continuously stirring curds.
-First raise the temp to 93 °F and stir for 5 min.
-Second add the remaining water for a final temperature of 97-98 °F.
-Add salt
-Stir and cook for 30 minutes at 97-98 °F.
-Let curds settle to the bottom of vat for 5 minutes and then push the curds towards the back of the vat to form a curd pack. Drain off liquid until the curd pack is covered by 2 “ and stir the curds vigorously.
-Drain off the liquid and continue stirring and breaking up curds while putting into cheese hoops. Add herbs now.
-Press with 1 1/2 lb. weight per 1 lb. cheese.
-Remove cheeses from press, turn over, and put back in hoops.
-Return to press. Repeat 2 more times every 15 minutes.
-Repeat 3 more times every hour.
-Remove from press and place in saturated brine of 4 tablespoons salt/gallon of whey for 2 1/2 hours per lb. of cheese depending on desired salt content. Brine pH should be around 6.0-5.8. Final pH after brining should be about 5.2.
-Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.
Aging
-After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.
Curing:
-Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days for a young cheese and 120 for a mature cheese.
-Cheeses in wax will last 6 months.
Havarti with Dill and chopped Onions - Raw milk wheels:
Havarti with Dill - Store bought milk wheels
I found the raw milk to have far better definated curds and a creamier flavor than the one with the sore bought milk.
HAVARTI - adapted from recipes by Peter Dixson
Ingredients:
4.5 Gallons Pasturized milk at 86-88 °F,
1/4 teaspoon Mesophile Aromatic Type B (starter )
1/4 teaspoon MD-89 (This culture is used to enhance flavor (buttery) and produce some small eyes in cheese )
1/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water
2.5 teaspoons flaked salt
1 tablespoon Dill weed (optional)
Procedure
-Pasteurized whole milk at 86-88 °F,
-Add cultures
-Ripen milk for 30 minutes.
-Add rennet
-Wait for clean break before beginning to cut . Let curds stand for 5 minutes after cutting before beginning to stir.
-Gently stir curds in whey for 15 minutes while keeping 86-88 °F.
-Let curds settle to the bottom and push to one side and drain off whey equal to one half of original milk volume. Save whey.
-Add 130°F water (in two stages below) in an equal volume to replace the drained whey while continuously stirring curds.
-First raise the temp to 93 °F and stir for 5 min.
-Second add the remaining water for a final temperature of 97-98 °F.
-Add salt
-Stir and cook for 30 minutes at 97-98 °F.
-Let curds settle to the bottom of vat for 5 minutes and then push the curds towards the back of the vat to form a curd pack. Drain off liquid until the curd pack is covered by 2 “ and stir the curds vigorously.
-Drain off the liquid and continue stirring and breaking up curds while putting into cheese hoops. Add herbs now.
-Press with 1 1/2 lb. weight per 1 lb. cheese.
-Remove cheeses from press, turn over, and put back in hoops.
-Return to press. Repeat 2 more times every 15 minutes.
-Repeat 3 more times every hour.
-Remove from press and place in saturated brine of 4 tablespoons salt/gallon of whey for 2 1/2 hours per lb. of cheese depending on desired salt content. Brine pH should be around 6.0-5.8. Final pH after brining should be about 5.2.
-Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.
Aging
-After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.
Curing:
-Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days for a young cheese and 120 for a mature cheese.
-Cheeses in wax will last 6 months.
Havarti with Dill and chopped Onions - Raw milk wheels:
Havarti with Dill - Store bought milk wheels
