I feel like this Havarti make went really well.
3 gallons pasteurized non-homogenized Jersey Milk
6 drops Annatto
1/4 tsp MM100
1/8 tsp Flora Danica
3/4 tsp CaCl2
3/4 tsp single strength liquid calf Rennet
1/4 cup coarse flaked non-iodized Salt
Initial pH of milk was 6.61. I diluted the 6 drops of Annatto in 2 ounces of distilled water and stirred it in as I began heating the milk. Since I was heating my vat directly on a gas burner without benefit of a water bath, I brought the temperature up very slowly. It took me 57 minutes to bring the temperature up to 86°F. I sprinkled the culture on top when the milk reached 87.4°F and let it rehydrate for 5 minutes. I stirred it in, and then measured a pH of 6.51.
After 30 minutes of ripening, I stirred in the CaCl2 diluted in 1/4 cup of distilled water, then stirred in the rennet diluted in 1/4 cup of distilled water. The pH measured 6.46. Flocculation was acheived in 11.5 minutes. I used a multiplier of 3.5, so total setting time came to 40.25 minutes. I confirmed a clean break, then cut the curds and measured pH at 6.45.
After letting the curds heal for 5 minutes, I stirred and cooked at 87°F for 15 minutes. The temperature at the end was 86°F. I removed 5 quarts of whey and replaced it in two additions. The first addition was 2 quarts of 133°F water, bringing the temperature to 96°F. I overshot my target, which was 93°F. I stirred for 5 minutes, then I then added 2 quarts of 100°F water to bring my temperature to 98.9°F. I added the 1/4 cup salt and stirred it in well. I stirred and cooked for 30 minutes at this temp. At the end of the cooking time, I measured the pH at 6.23.
I then drained the whey and hooped in a 7.5 inch diameter Tomme mould. I pressed with 11 lb of weight for 15 minutes, flipped and redressed and pressed for another 15 minutes, and repeated that twice more. Then I flipped and redressed three more times in the next hour. Then I pressed for 3 more hours for a total of 5 hours. I remove the cheese from the mould and weighed it at 3 lb 8 oz. I brined in a saturated brine for 8.75 hours (based on 2.5 hours per pound of cheese), flipping halfway through.
The cheese is drying now. I'll weigh it again and then wax it in a few more days. I'm planning on aging for 6 to 8 weeks.
3 gallons pasteurized non-homogenized Jersey Milk
6 drops Annatto
1/4 tsp MM100
1/8 tsp Flora Danica
3/4 tsp CaCl2
3/4 tsp single strength liquid calf Rennet
1/4 cup coarse flaked non-iodized Salt
Initial pH of milk was 6.61. I diluted the 6 drops of Annatto in 2 ounces of distilled water and stirred it in as I began heating the milk. Since I was heating my vat directly on a gas burner without benefit of a water bath, I brought the temperature up very slowly. It took me 57 minutes to bring the temperature up to 86°F. I sprinkled the culture on top when the milk reached 87.4°F and let it rehydrate for 5 minutes. I stirred it in, and then measured a pH of 6.51.
After 30 minutes of ripening, I stirred in the CaCl2 diluted in 1/4 cup of distilled water, then stirred in the rennet diluted in 1/4 cup of distilled water. The pH measured 6.46. Flocculation was acheived in 11.5 minutes. I used a multiplier of 3.5, so total setting time came to 40.25 minutes. I confirmed a clean break, then cut the curds and measured pH at 6.45.
After letting the curds heal for 5 minutes, I stirred and cooked at 87°F for 15 minutes. The temperature at the end was 86°F. I removed 5 quarts of whey and replaced it in two additions. The first addition was 2 quarts of 133°F water, bringing the temperature to 96°F. I overshot my target, which was 93°F. I stirred for 5 minutes, then I then added 2 quarts of 100°F water to bring my temperature to 98.9°F. I added the 1/4 cup salt and stirred it in well. I stirred and cooked for 30 minutes at this temp. At the end of the cooking time, I measured the pH at 6.23.
I then drained the whey and hooped in a 7.5 inch diameter Tomme mould. I pressed with 11 lb of weight for 15 minutes, flipped and redressed and pressed for another 15 minutes, and repeated that twice more. Then I flipped and redressed three more times in the next hour. Then I pressed for 3 more hours for a total of 5 hours. I remove the cheese from the mould and weighed it at 3 lb 8 oz. I brined in a saturated brine for 8.75 hours (based on 2.5 hours per pound of cheese), flipping halfway through.
The cheese is drying now. I'll weigh it again and then wax it in a few more days. I'm planning on aging for 6 to 8 weeks.
