Page 2 of 2

PostPosted: Thu Nov 09, 2006 6:44 pm
by saucisson
What format is the danlac file in, Georgie?


PostPosted: Thu Nov 09, 2006 6:56 pm
by jenny_haddow
Hi BlueCheese

Interesting idea about the Havarti, which I will try at some point. Not yet though, I'm in the process of moving house.

Logically, if adding a piece of stilton to the make produces a cheese not a million miles away from a fair tasting stilton, then just maybe the same will happen with the havarti. Will it blow bubbles though? We shall see.



PostPosted: Thu Nov 09, 2006 7:54 pm
by Michelle
This is page 1 of 2,I will post the second page tonight after I make supper

Process guidelines for Havarti 45 +
(blocks/loafs of approx 2.5 kg

Raw material raw milk

Standardization to 2.9- 3.5% fat depending on the protein content

Heating 72-75 C(161-167F) for 16-30 sec.or 145 for 30 minutes

Cooling to renneting temperature 30-32 C(86-90 F)

Inoculation 0.7-1% Probat 505 bulk starter or Probat 222

(5u/500Lt. 130 gal.- direct set)

Addition ofCaC12 approx 20 gr./100 Lt.

Preripening to pH 6.50

Renneting 2-3 gr. pure calf rennet powder (Renco) or RenNet 1
gr/100 Ltr

Coagulation setting time 15-18 minutes
coagulation time 30-40 minutes

Cutting curd grain diameter green pea to hazelnut

size (approx 0.5- 1 cm3)

Setting 5-10 minutes

Stirring 20-30 minutes

Separating draw of whey,30- 40%

Stirring 10-15 minutes

Scalding (Cooking) addition of water 15%+_3% of hot water(temp.

depending on amount of vat milk) Scalding to

38C(100F), within 15-25 minutes

Final stirring 40-45 minutes(addition of 100-200 gr. of NaCl./100 Lt
cheese milk if dry salting is desired).

Filling into forms (hoops)

Pressing depending on equipment, eg. 15 min 0.3- 0.6 bar(1 bar
atmospheric pressure)
Room temp. 25C,frequently is not pressed but just
turned,thus pH of the cheese must be 5.3+0.15 before brine bath and 5.505+-0.1 after the brine bath.

PostPosted: Thu Nov 09, 2006 11:36 pm
by BlueCheese
No problem Georgie, glad to help out if I can.
frustrated myself in that been waiting 10 days for my order from Glengarry, my parcels been sitting in calgary for 3 days and has not moved. Eager to make my first batch but Canada Post has other ideas :evil:

Havarti page 2

PostPosted: Fri Nov 10, 2006 3:41 am
by Michelle
Here is page 2 for you guys. :)

Brining pH before brine bath 5.2+0.1
21+21 *Beume,15+3 C(59F),pH 5.05+0.1(can be more
acid than the cheese) concentrated salt solution
salting time : 24-54 h depending on weight
pH after brine bath : 5.10-5.15

Smearing Dipping or spraying red smear solution(liquid culture in 5
volumes of 3% NaCl solution),during initial ripening smearing
must be repeated twice.

Ripening The first 2 weeks at 15+-3 C,95-100% RH(relative humidity)
Cheese must be treated with red smear twice a week until a
nice closed but not too thick layer of redsmear has developed
(8B linens)
The next 2-6 weeks at 12-14 C,85-90% RH

packaging After washing and drying

Storage at 6 C
Mild type >5 weeks
Medium >3 months
Sharp >6 months

Production of bulk starter:

Medium skimmilk or VIS-START MB 70 (media)

Heating at 90-95 C(194-203 F) for approx 30 minutes

Cooling to 22 C (72 F)

Inoculation 1X Probat 505 Visbyvac B 1000 per 1,000 Lt (264 gal.)
Incubation At 22 C (72 F) in 18 h to pH 4.65+-0.10

Cooling to 4-8 C (39-46 F)

PostPosted: Sat Dec 02, 2006 11:52 pm
by BlueCheese
Got mine waxed yesterday and now tucked awy, so see how it is in 6 months or so LOL