Havarti

Nov 18 2006

4L homo Milk 3.5%

250ml 35% whipping cream.

MA4002 starter culture made from previous batch.

1/4 tsp calcium chloride

1/4 tsp bio rennet

2" Danish Havarti.

2 tsp caraway seeds ( they were old so I added double for what I thought would do).

This being my first "hard" cheese, Havarti being different process. Since I didn't have "Havarti culture" I used a Danish Havarti cheese chunk and hopefully their will be some resemblance, other wise as long as it tastes good whatever the result, then I consider it a success ;)

Piece of Havarti then mashed then added to culture, added to milk with calcium chloride and waited 60 min.

Bath was 88F and milk at 84F at start and left for 90min after added rennet.

Curds cut real well and were the hardest so far that I have done. Looking at the new England Cheese making site, they recommended bring the curds up to 95-100F over 40min I think it was. I left it for a couple of hours to cook and the result is so bellow. Curds def harder, added rock salt to batch and let rest.

Drained in colander and cheesecloth. (have to get some decent cheesecloth, add to list ;)

Wrapped in cheesecloth and added 10lb to drain over night.

next morning on the 19th I placed it between 2 planks and added another 20lb, 40 recommended but didn't have it or want to try acrobatically adding things. had to watch it did not go lopsided. And so it stays for the day then will put it in a brine solution overnight.

Nov 19.

Removing from press and placing in brine over night.

Nov 20.

Crumbled :( back to the drawing board.

Put the curds into a mould and used my fist to press down as I filled, added 10lb weight to it.

Improvised press did not work, tipped over, so had some Plugs made. About 4.5" , 2" thick to snugly fit the mould and apply more weight.

Nov 21.

Popped out nicely and soaking in brine now :)

Nov 30 06.

Going to try and wax it soon.

Used paraffin, and off to the back of the fridge :)

Jan 26 07.

Been itching to see how this is turning out and see if I want to do another batch. Well it has merged partially, other areas are still crumbly and hard. First taste was like fetta cheese probably because of the brining. So looks like this was to wait a long time before anything really changes 4-6 months.

Resealed it with a torch, back in the hole it goes.

March 16.

very nice taste, mild caraway flavor, semi hard. def not havarti texture, more cheddar LOL, succeeded in making cheddar here were the first batch of cheddar I did a few days ago did not succeed as far as I know :)