Havarti Cheese Making Recipe Instructions

  • Heat & Acidify Milk

    Heat four gallons of milk to 86F in a water bath, or stovetop. Add 1packs C101 culture and let the milk ripen for 45 minutes.

  • Coagulate with Rennet

    Add 2.8 ml single strength liquid rennet diluted in 1/4 cup cool water, stir in gently for 1 minute. Let rest undisturbed for about a 36 minutes.

  • Cut Curds to Release Whey

    Check for curd a proper firmness. To do this, insert a knife with the blade sideways and gently pull upwards, if the curd splits it's ready to be cut.

    Once the curds is ready, cut it into 3/8" cubes. Do this by making a checkerboard patter with a curd knife, then insert a ladle, or very loose wisk, to make horizontal cuts.

    After cutting, let the curds rest for 3-5 minutes.

  • Cook & Scald Curds

    Gently Stir the curds for 15 minutes

    After initial stir, remove 1/3 of the whey from the pot then stir for another 15 minutes

    Next, add 15-25% (total milk volume) of hot water at 130¡F over 10 min.

    The temperature of the curds should reach 95-100¡F, depending on the final moisture content desired.

    Add 1 oz of salt and stir curd for another 15-30 minutes.

  • Drain Curd & Add Herbs

    Drain the curds by transfering them into a large colander lined with buttermuslin.

    Once drained, add herbs to the curd and mix well, be sure to keep the curds broken up while mixing.

  • Form & Press Curds

    Transfer drained curds into a cloth lined cheese mold and add 8 lbs of weight for 15-20 minutes. Turn the cheese and rewrap it. Then, increase the weight to 16 lbs for the next 2 hours. Turn and rewrap the cheese every 30 minutes.

  • Soak Pressed Cheese

    After pressing, the cheese cloth can be removed. Place the cheese back into the cheese mold and submerge it in a pot or bowl of 65¡F water overnight.

    Before the overnight soak the pH should be 6.0-5.8, after the soak, the final pH sould be 5.2.

  • Salting

    You will need a saturated brine prepared for salting this cheese, find all of the details you need on brining here.

    A simple brine formula is:

    • 1 gallon of water
    • 2.25 lbs of salt
    • 1 Tbs calcium chloride
    • 1 tsp white vinegar
    • Bring the brine and cheese to 50-55¡F before using.

    Unmolded the cheese and tranfer it into to a saturated brine for 5-6 hours. Sprinkle the top surface with salt and flip the cheese half way through to brine evenly.

    After brining, place the cheese on a draining mat and allow the surface to dry for 1-3 days.

  • Aging

    The cheese is now ready to age. While aging, turn the cheese daily and wipe down with a light brine (1 tsp salt in a quart of water) every 2-3 days.

    Keep temperature 59¡F with a relitave humidity of 90% for 5 weeks (young cheese) or 10-14 weeks (mature cheese).

    After the initial aging, bring the temperature down to 54¡F with a relitave humidity of 80% for one week.