How to Make Havarti Cheese

Step-by-Step Guide

1. 1

   Step 1: Heat all of the milk to 86° F

   Let the milk sit for 45 minutes. , Let rest for 35 minutes., Check the curds for firmness.
   
   If they are firm, start cutting them at half-inch intervals to drain whey.
   
   Sit the curds out for a few minutes, then add the curds and stir for 15 minutes.
   
   If the curds are not firm, cook until they are firm and then do the listed steps above.,, Add the gallon of water you just boiled, and test the mixture.
   
   In the end, the mixture should be in the range of 95-100° F, or 35-37°C.,, You can also slice the curds to release more whey. , The mold can be any shape you want.
   
   Add an 8 pound weight (or something else that is 8 pounds) onto the cheese.
   
   Leave the weight tot 20 minutes.,, By now the cheese should be firm.
   
   Leave on the counter without any weight on it for 2 hours.
   
   After 2 hours, submerge in water 65° F, or about 18° C for 8 hours.,, Wipe with the brine using the proportions above every two days., Wrap and store in the refrigerator until you are ready to use it.
2. 2

   Step 2: or 30° C

3. 3

   Step 3: and add mesophilic culture (which you can buy at your nearest cheese-making suppliers.)

4. 4

   Step 4: Add the calf rennet to the milk mixture

5. 5

   Step 5: stir for one minute.

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   Step 6: By this point you should have curds.

7. 7

   Step 7: Boil a gallon of water to 130° F

8. 8

   Step 8: or about 54° C

9. 9

   Step 9: then set aside.

10. 10

    Step 10: Drain approximately 1/3 of the whey and stir for an additional 15 minutes.

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    Step 11: Add 2 tablespoons of salt and stir until the curds separate and appear dried.

12. 12

    Step 12: Transfer the mixture to a cloth lined strainer and drain all of the whey!

13. 13

    Step 13: Now transfer to a cloth lined mold.

14. 14

    Step 14: Unwrap and re-wrap the cheese

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    Step 15: turn it over

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    Step 16: and add 16 pounds for 2 hours.

17. 17

    Step 17: Check on the cheese after the 2 hours.

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    Step 18: After the Havarti cheese has been in the water for 8 hours

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    Step 19: sink it in brine (1 tablespoon salt to 1 quart of water) for 6 hours

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    Step 20: then drain and dry the surface with paper towels

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    Step 21: or if you're going green

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    Step 22: with a cloth until clean.

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    Step 23: Keep the cheese unwrapped in a room 60° F

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    Step 24: 15° C

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    Step 25: and turn daily.

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    Step 26: In about 3 months

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    Step 27: or until you are satisfied with the ripeness

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    Step 28: your cheese will be ready!

Detailed Guide

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