Havarti Cheese
Havarti cheese is a semi-soft Danish cheese that is creamy, buttery, and slightly tangy in flavor. It is a versatile cheese that can be enjoyed on its own, melted in sandwiches, or used in various recipes.
Ingredients
- 1 gallon of milk
- 1/4 teaspoon of mesophilic starter culture
- 1/4 teaspoon of liquid rennet
- 1/4 cup of cool, chlorine-free water
- 2 tablespoons of cheese salt
Instructions
- Heat the milk to 90°F in a large pot.
- Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 1 minute. Stir it into the milk.
- Dilute the rennet in the cool water and add it to the milk. Stir gently for 1 minute.
- Let the milk sit undisturbed for 45 minutes while the culture works and the rennet coagulates the curd.
- Cut the curds into 1/4-inch pieces and let them rest for 5 minutes.
- Slowly heat the curds to 100°F over the course of 30 minutes.
- Remove from heat and let the curds settle for 5 minutes.
- Drain the curds in a colander lined with cheesecloth for 15 minutes.
- Sprinkle the cheese salt over the curds and gently mix it in.
- Press the curds into a cheese mold and let them sit at room temperature for 2 hours, turning them over every 30 minutes.
- Refrigerate the cheese for at least 24 hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 0 minutes
- Total time:
- 10 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 100 per serving
- Protein
- 6g
- Fat
- 8g
- Carbohydrates
- 1g
Supplies
Large pot Cheese mold Cheesecloth
Tools
Thermometer Colander
Serving suggestions
Serve the havarti cheese on a cheese platter with fruits, nuts, and crackers.
Tips & tricks
For a stronger flavor, age the havarti cheese in the refrigerator for a few weeks before serving.
Cost
$10