Cheesemaking - Dill Havarti (one of my favorites!)

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[@mistycherie]

Been watching your whole cheese playlist today, tons of great info and love all the varieties. (Had seen a few but not all of them.) Mozzarella, Muenster, Blue Cheeses, and Havarti (especially with Dill) are my top four favorites. Was thrilled to see you had this one in your list, it's really expensive at the store and can be harder to find as well. Thank you Amanda!

[@belieftransformation]

Great tutorial; thanks for sharing your knowledge! 🤗🇨🇦

[@emdeejay7432]

I just ordered the exact little picnic food screens you use on your cheeses haha. I was on amazing looking for some after seeing yours and then tah dah! There was a 3 pack of 3 sizes and one was the green one ive seen you use 😂 i said yes thats the one 👌 sold. I just made a cheddar yesterday and I need something to cover it while it dry ages cause I have 2 dogs and we get fluff or dog hair flying around sometimes lol. I can sweep and swiffer but if you've had dogs you know its all for naught and there will inevitably be hair. So I definitely saw that and was like OMG I need this hahs 😅

[@59kuphoff]

Very well described. Quite the process but a good skill to have if you have your own milk cow or want a fun hobby.

[@faithopeloveful]

Would love to see you opening and using some of your cheeses! Loved watching this!

[@sethbrethouwer1799]

Oh Amanda, I so love this series!! I can’t wait to try this after the first of the year. Thank you for taking us along this journey with you.. you make us feel as though we are right next with you!

[@tatianamelnychenko6325]

🤩

[@clydesdalehomestead3807]

Saving to watch later!

[@catemawson9994]

Hi Amanda. Wonderful video :) A few little questions |: What was your brine made of? Would it be okay to completely submerge the cheese in the brine or should just part ot it be submerged at a time? And final question, do you just discard the brine when finished or do you use it for other cheeses or other uses? Thanks. Your cheese series is wonderful :)

[@TheHappyHomestead]

The brine is a recipe in the Cheesemaking book, and is made from filtered water, salt and vinegar. I keep the brine for 1 year in the fridge, and make a new batch every Jan. You can re-use it and it's advised that you boil it before brining a new cheese after it was used for a previous cheese. The cheese will almost always float, and so you should split the brine time so you can flip halfway through and salt the exposed side (the directions will tell you to do this).

[@peggysandirson6903]

How much culture is in each packet?

[@TheHappyHomestead]

I think 5 packets.