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Dairy Foods ConsultingPeter Dixon, M.S.Artisan Cheesemaker |
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| CONVERSIONS 1 GALLON = 3.785 LITERS 0.26 GALLON = 1 LITER 1 OUNCE = 28 MILILITERS 1 POUND = 454 GRAMS 2.2 POUNDS = 1 KILOGRAM DAIRY CONVERSIONS 8.6 POUNDS = 1 GALLON COW OR GOAT MILK |
| Approx. Time |
Make Procedure |
| 0 | Pasteurized whole milk at 86-88 °F, add 0.25-0.5% Rosell Aroma B bulk starter or direct-vat-set EZAL MM100, MM101 or BT002: 1 unit per 50-100 lb. milk Ripen milk for 30 minutes. |
| 30 min. | Add 9 ml single-strength rennet (goat and cow milk) or 7 ml single-strength rennet (sheep milk) |
| 70 min. | Check curdling time and cut the curds into 3/8” cubes (small peas) after 3 x the curdling time. Check for clean break before beginning to cut. Heal curds for 5 min. before beginning to stir. |
| 75 min. | Gently stir curds in whey for 15 minutes while keeping 86-88 °F. |
| 1 1/2 h | Let curds settle to the bottom and push away from the front to
clear the valve. Drain off whey equal to one third to one half of
original milk volume by dipping or using a curd gate and draining
out of the valve. Add 130 °F water in an equal volume to replace the whey while continuously stirring curds. Add water in two stages: first raise the temp to 93 °F and stir for 5 min. second add the remaining water to raise the temp further so that the final temp. should be 97-98 °F depending on the cheese moisture content desired. Add 90 gram salt per 100 lb. original milk weight. |
| 1 h 45 m | Stir and cook for 30 minutes at 97-98 °F. |
| 2 h | Let curds settle to the bottom of vat for 5 min. and then push and draw the curds towards the back of the vat to form the desired depth of the curd pack. Drain off whey/water until the curd pack is covered by 2 “ and stir the curds vigorously in the whey. |
| 2 h 30 m | Drain off the water/whey and continue stirring and breaking up curds
while putting directly into cheese hoops. Place on followers and begin pressing with 1 1/2 lb. weight per 1 lb. cheese. |
| 2 h 45 m | Remove cheeses from press, turn over, and put back in hoops. Return to press. Repeat 2 more times every 15 min. Repeat 3 more times every hour. |
| 6 h 30 m | Remove from press and place in saturated brine for 2 1/2 hours
per lb. of cheese depending on desired salt content. Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese. |
| Aging | |
Drying: |
After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough. |
| Curing: | Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days. Cheeses in wax will last 6 months. |
| Notes: | The higher the temp. during drying and aging, the greater chance the eye development. A slice of Havarti typically has many mechanical openings and a soft, creamy texture. |
| Composition: | 43-45% Moisture 48-50% Fat-on-dry-basis |
Peter
Dixon, Dairy Foods Consulting
PO Box 993
Putney, VT 05346 USA
phone/fax: 802.387.4041
dixonpeter@mac.com
PO Box 993
Putney, VT 05346 USA
phone/fax: 802.387.4041
dixonpeter@mac.com