How to Make Havarti Cheese | Homemade Havarti Recipe - Cultures For Health (2024)

INGREDIENTS:

• 2 gallons whole cow milk
• ½ tsp.MM100 Mesophilic Starter Culture
• ½ tsp.liquidrennet
• Cheese saltor other non-iodized salt

INSTRUCTIONS:

1. Heatmilk overlow heat to 70°F.
2. Turn offthe heat.Sprinklethe starter over the surface of the milk, and allow it to rehydrate for5 minutes.Stirin with a whisk,usingup-and-down motions, for1 minute.Coverandmaintainthe temperature at70°Ffor45 minutesto allow the milk to ripen.
3. Turnthe heat back on andraise the temperature slowlyto86°F. After the milk has reached this temperature,addthe diluted rennet bypouringit through a slotted spoon into the milk. Thenstirit in for about1 minute, using an up-and-down motion.
4. Coverthe pot andlet it situndisturbed, for35-40 minutes, or until you have achieved a clean break between curds and whey.
5. Maintainthe temperature of the milk at86°F.Cut the curdsinto ½-inch pieces;stirthem for10 minutes, then let them rest for5 minutes, covered.
6. Ladleout about ⅓ of the whey in the pot, then add3 cupsof hot(130°F)water. When the temperature in the pot reaches92-94°F,add 3 more cupsof hot water. Stir5 minutes, thenadd 2 more cupsof hot water.
7. Addsalt and stir it into the curds and whey.Keep addingwater that is130°Fas needed tomaintainthe curds and whey at a temperature of around97°F.Constantly stirthe curds until they begin to feel a bit springy when gently squeezed. This should take about20 minutes.
8. Ladleoff enough of the whey to expose the curds.
9. Using dampbutter muslin,linea clean,8-inch tome moldandplaceit on a draining rack.Gently scoopthe warm curds out of the pot with your hands or a cheese spoon into the lined mold.Presscurds into the mold gently with the back of your hand.Pullout any wrinkles in the butter muslin, andfoldthe tails of the cloth over the top of the curds.Placethe follower on top of the covered curds, andpressthe cheese at 8 pounds of pressure for30 minutes.
10. Takethe cheese out of the mold,peelaway the butter muslin, flip the cheese over, andre-dresswith the muslin.Placeit back into the mold andpressagain at 8 pounds for30 more minutes. Repeat this process for about3-4 hoursor until all the excess whey has been expelled. When pressing is complete,leave cheese in the moldwithout any pressure, out on the kitchen counter for about3 more hours.
11. Placethe cheese in the refrigerator andleaveit there overnight. It is ready to eat now, as a fresh, young cheese, or continue to age it by brining and storing it, if you choose.

BRINING INSTRUCTIONS:

1. Makea 1/2-gallon of fully saturated brine (32 ounces salt in 1-gallon water) and seal it with a lid.Leavein the refrigerator overnight.
2. Takethe cheese and the brine out of the refrigerator andplacethem together into a non-corrosive container with a lid.Placethe covered container of brine and cheese back into the refrigerator for about8 more hours.
3. Takethe cheese out of the brine andpatit dry with clean paper towels.Placeit on a rack to air-dry on the counter forabout 12 hours, away from drafts and direct sunlight.
4. Agethe cheese at50°-55°Fand85% humidityfor1 month, or as long you wish to age it.Flipthe cheese about3 timesper week during the aging period andremoveany unwanted mold with cheesecloth soaked in brine.

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Ready to Learn More?

• Brining Hard Cheeses
• Cheese Storage and Aging
• Ripening Boxes and Caves
• Overview of Cheese Cultures: Mesophilic Starters
• Techniques and Tips for Adding Ingredients in Cheesemaking