Making Havarti Cheese with Raw Milk

Step by step how to make havarti cheese using raw milk from our Belfair cow.
#rawmilk #cheese #connerty_meadows_farm

[@drewevans6908]

Making cheese, Scadian name, and a Fly By Night shirt. Subscibed.

[@connerty_meadows_farm]

Thanks much appreciated.

[@helferockfarmhomestead9323]

Cheese making is my next big goal with our jersey milk. I do a farmhouse cheese regularly, mozzarella and cream cheese but I would like to get into hard cheeses! Great video!

[@connerty_meadows_farm]

Thank you. We will slowly be adding more cheeses to the channel as we have time

[@MrMetalpunx]

If you do and I realize this is 9 months old, I would replace all the cultures except blue and white mold with clabber, it even works on store bought milk i is amazing.

[@alhachlibou3lam94]

شكرا لك يا أستاذ

[@connerty_meadows_farm]

You are welcome

[@khall1166]

Looks delicious!

[@connerty_meadows_farm]

It is😉

[@monacook3629]

Well now that I have watched the video I am going to subscribe to your channel. I loved the video, I love your no nonsense approach, and your humor. I am hoping I can save a wheel of Havarti I made a couple weeks ago. The video I followed did not have ANY driving time. Right out of the mold and into the ripening box. Unfortunately I feel like this created to much of a moist environment that is allowing some bright yellow mold?? To form on the cheese. I am going to take it out, wipe it down with brine solution to try and remove the mold, and let it air dry a couple days before vac pacing it. And hope it can be saved. Could you share where you got the cheese wax you put on? Thanks for any feed back you can give.

[@connerty_meadows_farm]

I think if you follow the steps you just listed you should be able to save it. All cheeses after being pressed and/or brined should have some sort of drying time before packaging. We find 2-4 days turning twice a day works best for our house. We put on a cheese wax coating that’s a mold inhibitor. Here’s the link for it glengarrycheesemaking.on.ca/collections/cheese-coating-from-csk-holland/products/csk-cheese-coating-ntt-clear-500g

[@monacook3629]

I could not understand what kind of culture he said he put in first. Was it MA11?

[@connerty_meadows_farm]

For Harvarti you can use Meso III (3) at 1/2 tsp for 12-15 litres of milk. OR 1/4 tsp Meso II (2) & 1/8 tsp Aroma B for 12-15 litres of milk

[@joylouise5417]

Dumb question but . . . If you only want to use half the wheel, can you re-vacuum the other half to age more? If so, would you need to wax the cut edge. (Oops, guess that’s 2 dumb questions.)

[@connerty_meadows_farm]

Not a dumb question at all. We actually do this a lot. We try it and then seal it back up to try it again at a later date. We don’t reseal it as that would also mean curing the cut side. We just seal it up again and plop it back in the fridge. No issues doing that at all

[@nakeytoesquilting8692]

At what point would you add dill weed if you want Havarti with Dill?

[@connerty_meadows_farm]

In order to use the dill it would have to be dried then sterilized. You would add it right after pouring off. Check out this video. I know it’s pepper Jack but it’s the technique. You want to do the same thing with the dill as I do with the hot peppers and at the same time. Hope that helps m.kzbin.info/www/bejne/eWbKqoV7pM6gqtE

[@valynndavis9071]

What was the jar of white stuff you smeared on the cheese before vacuum sealing?

[@connerty_meadows_farm]

The jar is called cheese wax coating. I tell you more about it in our into to cheese making video

[@FloMarr]

This coating is so easy to work with and does a great job!

[@annmacbride3100]

where do you get that cheese coating?

[@connerty_meadows_farm]

We get it from here. glengarrycheesemaking.on.ca/products/csk-cheese-coating-ntt-clear-500g?_pos=4&_sid=52bcf6b86&_ss=r

[@khall1166]

TCon Iron Axe??

[@connerty_meadows_farm]

Lol he wanted to be funny 🤷‍♀️

[@MrMetalpunx]

Safe for eating? that doesn't sound like viking talk lol

[@connerty_meadows_farm]

Well unfortunately not all our viewers are Vikings so we have to be hospitable 😉

[@MrMetalpunx]

@@connerty_meadows_farm ahh well that makes sense I'm sure vikings were very friendly in their off time.

[@connerty_meadows_farm]

lol we can only hope! 😉

[@rubygray7749]

Nobody stirs with a whisk. No wonder it all gets stuck in there.

[@connerty_meadows_farm]

Maybe no one you see but lots of folks do. The whisk was what was actually recommended to us 10 years ago from the company Glengarry Cheese, where we get all our supplies from who also happens to be the author of that book (and it’s recommend in the book as well) and a master cheese maker. Just because you don’t typically see it doesn’t mean it isn’t done or recommend. Thanks for watching

[@rubygray7749]

@@connerty_meadows_farm Seems like it would save you lots of tediousness if you just stirred with your ladle or your hand!

[@connerty_meadows_farm]

Nope the weight of the curds bends the ladle we did try that. And since I run the farm and am often doing other tasks while making cheese it’s less messy for me to use the whisk then my hand and way more sanitary!

[@FloMarr]

Thanks to you, I got a long whisk and use it for many cheeses I make. Game changer!

[@connerty_meadows_farm]

That’s great it is totally a game changer, I agree. Less mess, more sanitary and less dishes! 😂