Havarti 3

June 29 2007

16L 2% Beatrice Milk

1L 18% Beatrice Milk

CaCl 1Tsp

Biorennet 1Tsp

MA4002 Mesophilic culture

Proprionic culture

Start temp at 86F, cooking temp 95-100F

10:00 reheat milk to desired temp

10:25 85.6F added Culture

11:50 84.8F added rennet.

13:00 88.9F cut curds

13:20 93F

13.25 94.7F

13:35 added hot water after removing 2L of liquid, 106F :( let it settle. Added 2oz pickling salt.

14:05 107.5F :( had the curd too hot and its not cooling down quick. Drained curds and left in collander to drain.

17:00 place into cold water and let sit overnight, this is ment to adjust the PH.

June 30 8:30 Removed wheel and placed into brine for 1 to 2 days recomended.