Havarti
Posted: 17 July 2008 06:33 AM   [ Ignore ]
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Can someone post a recipe please?

Matt

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Posted: 18 July 2008 03:15 AM   [ Ignore ]   [ # 1 ]
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Here’s one I found:

4 Gal whole milk, warmed to 86 deg. F.
Add 1 pkt Meso starter, ripen 45 min.
combine 2.8 ml calf rennet in 1/4 cup cool water, stir in well and let set 36 min or until clean break.
Cut curd to 3/8”, let rest 3 - 5 min, then stir 15 min.
Drain 1/3 whey, stir 15 min.
Add enough 130 deg. water to bring temp to 95 - 100 deg.
Add 1 oz. salt, stir 15 min.
Drain through a colander, add herbs if desired.
Transfer to cloth lined mold and press at 8 lbs for 15 min.
Remove, turn, rewrap and press at 16 lbs. for 2 hrs.
Turn and rewrap at 15, 15, 15, 60, 60, 60, and 90 mins.
Remove and submerge in 65 deg. water overnight.
Remove, place in brine for 6 hrs.
Pat dry
Age at 59 deg. for 10 - 14 wks, wiping with brine solution every 2 to 3 days.
Age additional week at 54 deg.

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Rich

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Posted: 19 July 2008 08:44 AM   [ Ignore ]   [ # 2 ]
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Thanks! I will try it.

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Posted: 20 July 2008 03:37 AM   [ Ignore ]   [ # 3 ]
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i added it to

http://www.rickandlynne.com/rick/go/wiki/Category:Recipes/

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