概要
https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingHavarti has a buttery aroma and taste. It is usually sweet, and somewhat sharper in the stronger varieties, much like Swiss cheese. It is typically aged three months, but if aged longer the cheese becomes saltier and tastes like hazelnut. It softens quickly at room temperature.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. Heat
Time: 00:45:00
Temperature: 36 °C
Speed: 30 RPM
4. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
5. Heat
Time: 00:02:00
Temperature: 31 °C
Speed: OFF
6. Mix
Time: 00:01:00
Temperature: 31 °C
Speed: 30 RPM
7. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
8. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
9. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
11. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM
12. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
15. Mix
Time: 00:30:00
Temperature: 40 °C
Speed: 30 RPM
16. Heat
Time: 00:20:00
Temperature: 38 °C
Speed: 30 RPM
17. Instructions
Remove 1 cup of whey.
18. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
19. Instructions
Prepare 1 cup of boiling water.
20. Instructions
Add 1/4 cup of water to the heating pot.
21. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
22. Instructions
Add 1/4 cup of water to the heating pot
23. Mix
Time: 00:05:00
Temperature: 35 °C
Speed: 50 RPM
24. Instructions
Add 1/2 cup of water to the heating pot
25. Mix
Time: 00:05:00
Temperature: 36 °C
Speed: 50 RPM
26. Mix
Time: 00:25:00
Temperature: 36 °C
Speed: 50 RPM
27. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:25:00
Tip: Drain at room temperature (68-77F or 20-25C).
28. Instructions
Transfer drained curd into a cloth lined cheese mold
29. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.07 Bar
30. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 01:00:00
Pressing force: 0.14 Bar
Tip: Flip
31. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 0.14 Bar
Tip: Flip
32. +Ingredients
Please add:
1 l of Water
200 g of Fromaggio Salt for Cheesemaking
1 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: 10% salt saturation.
33. Instructions
Unmold the cheese and transfer it into the saturated brine for 3 hours.
34. Instructions
After brining, place the cheese on a draining mat and allow the surface to dry for 1 day or until it's dry to the touch.
35. Affinage
Time: 1440:00:00
Temperature: 13 °C
Humidity: 85%
Tip: Vacuum seal or wax. Turn the cheese every few days and wipe down with a light brine.
36. Instructions
Enjoy!
ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey!
https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
