How to Make Havarti Cheese
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Havarti is a popular Danish cheese that has a mild paste and flexible texture, making it the perfect cheese for people who haven't developed a taste for strong-tasting cheese. It is a washed curd cheese which reduces acid development and can sometimes form eyes during maturation.
You can pick up supplies for Havarti at www.littlegree...
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i have never been more happy to be called a curd nerd in my life
in Denmark we consider this one is more of a maribo type of cheese than a havarti, you dont add the salt to havarti, it goes into brine, an another tip, you should drain the whey before adding the salt, to make sure it stays in the curds. the holes should not get bigger than this.
When you cut it at the end it looks delicious and creamy. I've only recently discovered your channel, Gavin, and I must say I'm HOOKED! I'm seriously giving some thought to trying my hand at cheese making. There are several cheese making channels on TH-cam but I find yours to be by far the best with your straightforward, low-key presentation. Tell me, is it as easy as you make it seem or are there some major pitfalls that need to be negotiated? Cheers Gavin, and keep up the good work!
As a Dane, Havati was my favorite as a kid, very mild and creamy.
Its a surprisingly popular cheese in Canada, you can buy in many canadian supermarkets
Havarti and Butterkäse are my favorite cheeses. 💕
Wonderful video!
I find these cheese making videos fascinating, keep up the good work!
Thanks, I will!
Just bought a huge block of this the other day. It's great!
I'm definitely putting this one on my list of cheeses to make.
I love this cheese with bread, butter, and tomatos
..and Riesling!
I love Havarti!!!😊👍
I feel called to make cheese.
Hi Gavin, I love how smoothly and effortless your cheesemaking videos look! What do you think acout putting garlic or horseradish to the curd?
ill never forget how much a friend of mine who was a foreign exchange student from Denmark longed to have some "real" cheese again. he brought it up almost daily and was eager to try whatever new american cheese that would be presented to him and he was so disapointed everytime. I remember i told him the very best cheese is something that they serve only at our local high school football games as nachos after i seen him disappointed with everything else. he was very hopeful but when he got it he was openly disgusted and vocal about it. he had enough of american cheeses and he wasnt gonna try anything else more on this side of the ocean. i felt pretty bad that it was my cheese suggestion that broke him but im happy to report he eventually got back home and ate a bunch of cheese. Apparently danish cheese is on a different level. I dont think many europeans like american cheese much. Guess cheese is a homely thing. Remember in the Odyssey, Odysseus first act when he got ashore to ithica he tracked down a bite of cheese and as soon he got some he wept and cried out "im home!!"
I got news for you, the stuff they serve on those nachos at games is not real cheese. It is imatation crap. Made with oil. Nasty. If you have ever had the chocolate fudge havarti cheese you will know exactly the difference. It might be made only in Texas. I got some to try and make it as it is $10. a lb. The slice of that cheese cost me that much, so I don't know if I am getting a deal at all. Might have to make the cheese it's self in order to get it cheap.
Awsome, gonna make this next week! One question, how exactly would you go about controlling the humidity in the maturation box?
Hope your back is feeling better. Hopefully some stretching helps.
I made my very 1st Havarti this weekend.
Well done!
How did you do?
Besides feta, this is definitely a favorite of mine. Cannot wait to make some. BTW, love your videos!
Has anyone tried the chocolate fudge harvarti cheese? HEB makes it in Texas. It being $10.00 a lb. I would like to make my own. A slice of the cheese alone is over $5. so I am looking to make it way as cheap as I can. People can't believe how wonderful the stuff it. I don't like chocolate much, but this was incredible. You can taste the salt with the sweet. I think it may have powdered sugar in it. You add the chocolate powder, vanilla, powdered sugar to it.
I made a mistake and left 2 containers of it that would be 2 lb at $10. at hers. It was for other people. I had gave her some previously and told her that was hers. Her and her boyfriend told me they thought I left it for them. Yeah right. I got that for other people to try. So when I take more home next time, they will not be getting any. I will give theirs to other people.
That is the same a stealing from me and others. Just cause you are a gluten and eat what belongs to other people, it does not make it right. So I will not be taking her any, any time soon.
I hope the whole stuff turns out, but I am paying more making it from the import from Denmark. Hopefully it doesn't cost much to make. I will see.
Thanks Mr.Gavin
very clear video , we are waiting another creative video :)
+Tamer Zein Thanks Tamer!
I love love love caraway havarti cheese! At what point would you add the caraway seeds if you were to make that!
Amazing job sir!Havarti is my favorite cheese currently.,which one is yours?
Jarlsberg! Taste test video released on Sunday!
My second-favourite cheese. I need to find the time to stockpile these beauties!
I will be making this one at the weekend, looks great!
+Peter Brown Best of luck!
Before you vacuum the chese, would you please weigh it? Thanks for your great masterpiece.
Thanks for the video! Just took mine out of the brine and have a small Crack in it. Would you recommend trying to age it still or should I move straight to vac packing?
That is a beautiful result
MY favourite
Hey Gavin, in your 'when cheese fails' video you said you made a mistake in the pressing time of this cheese, and that it should have been longer. May I suggest leaving something in the description of this video, and changing the instructions on your blog, to have a longer pressing time? :)
Hi Gavin, when this is made and removed from the wax, could it be then preserved for a longer length of time? If so, could you tell me how? Many thanks, I love the channel and have watched quite a few videos. Thanks - Mike
+Mick Haden just leave it in the wax longer. It's the best way to mature it.
I've been watching your videos the past few weeks. I want to start a new hobby and I love cheeses. which cheese should I try first to make? thanks :)
Hi Natasha, I recommend Ricotta first, then maybe Queso Fresco, then a semi hard like Caerphilly as it only takes 3 weeks to mature. Just make sure you use the best possible milk you can purchase. Unhomogenised or if you have your own livestock, then that is the best you can get.
Thank you for the advice! Much appreciated!
Hello Love the vid. Quick Question. How buttery did yours turn out? I find American Havarti just isnt as rich and buttery then the Danish stuff. If I was to make it i want a super creamy buttery bomb. What culture would you recommend? Would Replacing some of the whole milk with heavy cream make it better?
very buttery. it was deliciously creamy, but I use good milk with 3.8% fat content that is unhomogenised.
Another awesome cheese, Mr. Webber!
+Angelica Sciacca thanks for watching!
That looks amazing.
Hi, Gavin. Thank you for another wonderful tutorial. Question is that to make Havarti , can I use Choozit MM100 for the culture or has to be aromatic? Also, I was told that Kazu1 1000L is a mix of Thermophilic and mesophilic culture. In that case, what kind of cheese can I make from your recipe? I already made three cheddar and Parmesan with it. The cheddar tasted so good at three month maturation. Thank you!
Hi, Gavin. I made this recipe with MM 100 culture yesterday. I hope it will be good....
Sorry for the late response. Yes MM100 will be fine for Havarti
Gavin Webber Thank you, I am relieved. It's in the maturation box in my cheese cave :)
Hi Gavin,
very often i come across "smoked Cheese". Could you do a video on that?
+Ronald Mayland Will have to investigate. Thanks for the suggestion.
thanks Gavin...
@@GavinWebber I'm related to ancient Danes myself I'd eat this with Skineschnitzel Danish Pork Schnitzel fried in butter Lurpak I 'd go for and not forgettin' Kartoffeln
Thanks, Gavin!
If you wanted a Jalapeno Havarti when and how would you add the jalapeno ??
Would you use the same method too add the jalapeno to any other cheese (Monterey Jack, etc.)
Harvarti in the stores in Germany has exactly the eyes you got.
On the other Hand it's not a mild cheese if. I remember correctly.
I love cheese Havarti is my favorite or is it Dutch Gouda
Can you show and explain your cheese cave or cheese fridge and how you create the correct temperature and humidity please
th-cam.com/video/iP_ghSEokU4/w-d-xo.html
Hi Gavin: LOVE your instruction and guidance in making cheese, thank you! When you say to press the cheese using 10 lbs, how do you know how far to screw the arm with spring down? Spring Compression tidbits please.. Thank you!
Here is a video that will help; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
Hi Gavin just a quick question if you’ve got a chance I’ve noticed that you’ve used homogenised milk in this recipe is that right or am I better off using unhomogenised milk thanks mate
I love havarti
Hey Gavin, in this recipe did you use only 1 sachet of culture for the 10 liters of milk? and if only made with 8 liters it would still be roughly the same amount of culture, rennet, and calcium chloride right?
Hi Gavin, some recipes call for Havarti yo be Brine Soaked, yours doesn't, is there any reason for that please? Still loving your channel
I enjoy your cheese making tutorials but I have a question regarding the cultures. I haven’t started trying to make cheese yet but when I do I will be using farm fresh milk. Does the raw milk change the amount of culture you would add to any cheese making recipe?
hey i was wondering how to exactly make a marbled cheese..
Possibly just taking 2 different types of curd drained and nicely mixing them, then press?
Or is there more to it?
That's the way they make them
Think you could find a recipe for Muenster? I'd love to see one of these videos for it, and it's a fantastic cheese.
Hi there gavin can you please do a cheese platter it's my favourite
Question for you: In these uncertain times I wonder if it's possible to use the whey from a previous batch of cheese making to make this cheese again? I currently save the whey when I make yogurt and use it to start my next batch of yogurt (I use that yogurt to make a yogurt "cream" cheese). I'm just starting in hard cheese making, but it would be great if we are unable to get cultures online in the future if we could perhaps culture the cheese with the whey. If it can be done, I wonder how much whey would be used?
Hello Gavin why do you add your calcium chloride after you add the culture? All of the recipes I've seen say to add the calcium chloride right at the beginning.
you rock!
Hi Gav, after waxing, you didn't say "where it ages" for a further 2 weeks, room temp 18C ?
Gavin, The C-11 Flora Danica I have says 1/4 tsp per gallon of milk. Should I go with that, or use the 1/8 tsp as in your recipe?
Oh, this cannot be homogenized milk, right? I cannot find just pasteurized milk.
Do we add heavy cream into it. Maybe 8 quarts whole milk 2 quarts heavy cream?
Thanks
Yes, you can
Where can I find your ripening boxes?
Hey Gavin, I made two of these havartis. The texture was good, but one tasted like bread yeast and the other tasted like mold. Did I age them in too much humidity?
Hi Gavin ,if you put the Havarti in a sealed container what difference does it make about the amount of humidity , if it is in the right temperature in cheese fridge
Does this particular cheese have to be waxed or can a salt brine be used? Also, can it be vacuum sealed in place of wax?
Have you made Wensleydale? If not, could you make a video? (also, can you talk about how to put things like blueberries in it? My personal favorite is Blueberry Wensleydale :)
I have made Wensleydale, quite successfully I might add; th-cam.com/video/ubmMbZb8Vrk/w-d-xo.html
When I poured the hot water into the pot of curds, the curds clumped up and became huge globs. I still continued with the process and my cheese round is really firm, not soft like yours looks. I will have to wait to see how my cheese comes out. Any thoughts on if my cheese will come out ruined because of that?
There's a typo in this recipe! The wash water should be 140F degrees, maybe even a tad lower. 170F blew my temp way past 120 during the wash. Yikes! I added a ton of cold water and got it back down to temp then had to remove a bunch of whey before salting to keep the ratios right. It looks like it'll be okay though. It's in the ripening box and smells good so far this morning.
I just had the same situation, would love to know how your havarti turned out
Isnt Havarti basically a bad clone of Tilsiter, which in itself is an interesting take on Ementaler made by Swiss expats in East Prussia?
So I made this cheese according to your instructions. It has been in the ripening box now for 2 weeks and it's got a fluorescent yellow color to it. Is this normal?
Hi, what did you end up doing? Mine also went yellow
Garvin do jou have the recept from polish smoke cheese alsow
The name is OSCYPEC
they make them in the mountain huts from scheep milk and without bacterie?.. is this possible
I understand now why it's expensive in the supermarket.
Hey Gavin, I'm having a bit of a cheesemergency! So I made the havarti and it's been in the maturation box for about two weeks now. When I went to flip it today, I discovered many small black fuzzy spots (I'm guessing mold) all over the cheese (not to many, maybe 7 max, and they were about 3-4 mm in diameter) the cheese also smells quite like ammonia, which is concerning as just 3 days ago it smelt wonderfully cheesy. Also it was peppered all over with tiny bright red specks and a few bright red splotches. So I wiped it down with a clean cloth dipped in vinegar and was able to remove all the black spots and most of the red, but it still smells off. Any ideas what went wrong/ what these things are/ if the cheese is/ will be safe to eat after the full 6 weeks of aging?
Did u try it
When you say Full cream milk, is this raw or pasteurized?
Plus I've heard people that actually buy cheese or buttermilk and add bits of the cheese mold/buttermilk into the milk instead of buying the cultures. What's your take on that, Gavin?
Full cream milk is the same as Whole milk. As long as it contains between 3.4 and 4.1 fat content, then you are good to go. All of the milk I use is store bought and pasteurised but not homogenised. It is also known as cream line milk.
Check out David Asher's book "The Art of Natural Cheese Making" amzn.to/2iB8Jrt It is amazing how he uses Kefir grains, buttermilk, and other cheese, to make many types of cheeses. He even grows his own Penicillium Roqueforti on rye bread.
Hi Gavin,
I am making 2 Havarti cheeses at the moment,1 with green peppercorns and 1 without,I will be ready to wax them in 3 days but have noticed that when i turn them they are a little slimy.My question is before i wax should i wash with brine and leave to air dry or just wash with brine and wax.
Cheers Neil.
I would wash with a simple brine solution to get rid of the sliminess and then pat dry with a paper towel. Then I would wax the cheese.
Can you dry this for 2-3 days and then into the sealer bag?
Yes
Hi Gavin I try your recipe and I had excellente résultats of Gouda and havarti with eyes but it wasn't salty enough for me I used half of milk you did and half time of salting too what shall I do next time
I recently tried a havarti cheese that had been aged two years. It was very firm and had a much stronger taste, almost like a mild parmesan, but still with that buttery taste. Quite good. Any tips for aging a homemade havarti?
I would wax the cheese and age it at about 13C for a year. Turn cheese weekly for even ripening and check wax seal for any splits.
Here in Egypt I can't find any culture to make the cheese , so wherever I find find you say mesophilic culture i use the culture i made from my homemade cultured buttermilk, what about that aromatic culture can i substitute it with my culture? Thanks for the great detailed video
Order some from him. He ships world wide.
Hi Gavin, Love the videos. Is it possible to halve this recipe at all?
Yes, it is.
Is there a reason why this cheese is salted while stirring opposed to bringing? Mine turned out very bitter, both batches. I'm trying to determine if it was salting or incorrect pressing and I trapped whey.
You can brine it, but apparently the salting of the whey is the way they do it in Denmark.
Gav, maybe I am watching too many of your vids in a row, but they are so good, On this havarti vid you are rotating the cheese harp clockwise, whilst all the other vids it is anticlockwise. And you are cutting the curd from the furthest point of the camera rather than from the closest point. Sorry, I have been watching Sherlock again, and my inner Asperger's is manifesting. Please confirm there this no whey that this interferes with the cheese making process.
No consequences of changing direction. I just thought I'd mix it up a bit.
I have recently tried a similar recipe for Havarti. The cheese seems soft, yet firm. And seem to be doing very well with the exception of one thing. Blue mold. I have washed it multiple time with a brine and cant seem to get rid of the blue. Its getting close to the time to wax or vac pac it for its final ageing. My question is, is there any way to halt the blue before waxing or vac packing? Or am I worrying for nothing? I have started wash/brushing my cheese every other day or two. A "blue" Havarti sounds interesting; but is not what I want. Any help would be very appreciated. Cheers!
Can softer cheese like Havarti be, "Cloth Banded " in stead of wax? Thank you so much for all of your videos........I learning, and learning!
not really. Harvarti is mature in 6 weeks. Cloth banding is used for longer aged cheeses, usually a minimum of 6 months.
Gavin, after waxing the cheese can it be stored in the fridge for the two weeks or keep in the wine cooler @ 54 degrees?
Keep it at 13C/54F for the next two weeks
excellent
Hey Gavin, quick question.
During the Aging box phase of this cheese, im getting darker spots (im assuming mold) that doesn't seem to wipe off with brine like the white mold does. Should I cut these parts out? or just leave them be and keep periodically wiping? I'm only about 1 week into the aging box phase. Thanks in advance!
That brown spots are part of the aging process. They will eventually cover the entire cheese, but you will eat it long before then.
Hi Gavin, I used this recipe and got distracted and skipped the process of cleaning the curd in the hard water. Rather, I i went straight to the press. Will this still produce a decent cheese?
+Spencer Herrick it should be fine but will be a lot sharper and not be Havarti.
Hey your description says "danish cheese that has a mild PASTE" guessing that's not right
HELP PLEASE GAVIN!!!! just made your Havarti recipe. Everything went well and been ageing for just over a week. Took it out today and the edges have a luminous green patchwork which won't rub off. Almost like staining rather than a surface mould. Any ideas????
Can you add dried dill to the cheese? If so what stage?
Yes, to the curds just before pressing.
Rookie question but couldn't you wax it to retain shape and then vacuum seal when the wax is firm?
Yes, you could do that. I think I will just press it longer next time.
Can you use sea salt instead of cheese salt?
Yes, as long as there is no added iodine
I think havarti and mozzarella are the only "real" readily available cheeses with meltability comparable to American cheese. As such, I use them on burgers often. Mmmm cheese.....
Hi again Gavin, I'm really struggling to find the ripening boxes like yours with the drip grill inside here in the UK. Could I get away with cutting a drip mat to size? Thanks in advance.
Yeah, that would work
11:46 cutting the cheese HAHAHA!
hi gavin. the havarti Ive had was harder and had salt crystals in it. how do i get that texture?
The 177 degrees water is throwing me off- I had to dump cold water immediately!?
Confused 😝
Could this be done using goats milk?
I’ve done this recipe three times now using two different cultures including flora Danica. I think I’ve killed the mesophilic culture all three times and gotten a flabby off tasting cheese. Any tips on how I maybe killing the cheese? I use bottled water for the adders like the CACL, and I boil the tap water I use for washing the curd.
I use a low temp pasteurized, in homogenized Jersey cow milk.
If my washing water is too hot, could that kill the curd even if I hit the temperatures for the curd?
I use Kosher salt that I’ve double checked is not iodized.
Thanks for your help!
If your milk is pasturized too high its no good, try get raw milk pasturize up to 65*c for 5 min and bring down to preferred temp. Hope this works
Can you use reg mesophilic culture? can't find the other stuff around here
Hi Gavin! I have a question: why do you use non iodized salt ? Thanks for the videos.
Because Normal slat stop the work of the starter culture your cheese will failed
Iodine kills the culture you add
@@lauramargison8676 Thank you
What yield did you end up with please?
It was few years ago now, but I think it was about 900 grams or 2 lbs.
Do you have any advice on the right way to clean your cheesecloths?
+Kim V Yes, just rinse in cold water then place in the washing machine on a short cycle with zero detergent. Add a half cup of white vinegar to the final rinse instead of fabric softener.
hi Gavin,why is it yellow ?? it doesnt have anatto in the ingredients???
Rich milk