Havarti
Cheese
Havarti is a
wonderfully creamy rindless semi soft cheese o Danish origin. It melts nicely and can be used in many
recipes or enjoyed by itself. Havarti can be made plain or with various herbs
and spices. I like dill and onions best. Its also often made with caraway
seeds, cranberries, garlic, basil, coconut, and jalapeños.
If you haven’t tried this cheese – try it! Its one of my
favorites.
The making of Havarti cheese is fairly simple but does
require a few commercial cultures which can be purchased through: Dairy
Connections Inc.
Making Havarti adapted
from recipe by Peter Dixon
Ingredients:
4.5 Gallons Pasteurized
milk at 86-88 °F
1/4 teaspoon
Mesophile Aromatic Type B (starter )
1/4 teaspoon
MD-89. This culture is used to enhance the buttery flavor and produce
some small eyes in the cheese.
1/4 teaspoon
Add double strength rennet mixed in 1/4 cup pure water
1.2 grams
flaked salt
1 tablespoon
Dill weed (optional)
Procedure:
Heat whole milk
to 86-88 °F.
Add cultures to
a few teaspoons of pure water dissolve, add to the warmed milk and mix well.
Allow milk to
sit undisturbed to ripen for 30 minutes.
Add rennet to ¼ cup pure water mix well and add
to milk, stirring well.
Check for clean
break before beginning to cut . Cut curds into small 1/4 inch pieces. Let curds
stand undisturbed for 5 minutes after cutting before beginning to stir.
Stir gently using
a wire whisk to break the curds into pea sized pieces.
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 minutes.
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.
Five 14 ounce Havarti wheels with Dill pressed using a Kadova
mold
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.
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.
NOTE:
The higher the
temperature during drying and aging, the greater chance the eye development. A
slice of Havarti typically has many mechanical openings and a soft, creamy
texture.
ENjoy
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