{"id":328,"date":"2016-04-13T02:52:11","date_gmt":"2016-04-13T02:52:11","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=328"},"modified":"2020-09-19T03:04:56","modified_gmt":"2020-09-19T03:04:56","slug":"a-tale-of-two-cultures-havartitakelma","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=328","title":{"rendered":"A tale of two cultures &#8211; Havarti\/Takelma -April 9"},"content":{"rendered":"<p>Many of the cheeses I have made involve adding two cultures, Swiss and Jarlsberg, Manchego, to name a few, however, I haven&#8217;t made many that require 2 mesophilic cultures. I started reading <a href=\"http:\/\/amzn.to\/1SIHwMI\" target=\"_blank\" rel=\"noopener noreferrer\">Mastering Artisan Cheesemaking<\/a> some time ago and I am fascinated by many of the recipes.\u00a0 Most recipes are more about technique than about the name on the cheese.<\/p>\n<p>Today I made &#8220;same temperature,\u00a0light brine, washed cheese&#8221; p260, it most closely resembles Havarti or\u00a0St. Paulin.<\/p>\n<figure id=\"attachment_331\" aria-describedby=\"caption-attachment-331\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/cheese-e1460350712742.jpg\" rel=\"attachment wp-att-331\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-331\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/cheese-e1460350712742-300x183.jpg\" alt=\"cheese fresh from the brine.\" width=\"300\" height=\"183\" \/><\/a><figcaption id=\"caption-attachment-331\" class=\"wp-caption-text\">cheese fresh from the brine.<\/figcaption><\/figure>\n<p>The creamery\u00a0also created a name for the cheese they were making,\u00a0<a href=\"http:\/\/pholiafarm.com\/cheese-2\/cheese\/\" target=\"_blank\" rel=\"noopener noreferrer\">Takelma <\/a>after native Americans close to where they make cheese.<\/p>\n<p>This was also a chance to try out my new cheese mold that has a built in cheesecloth.\u00a0I ordered the new mold from Amazon\u00a0using Christmas cash.<\/p>\n<figure id=\"attachment_332\" aria-describedby=\"caption-attachment-332\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259.jpg\" rel=\"attachment wp-att-332\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-332\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259-300x169.jpg\" alt=\"Mold with follower and attached cheese cloth.\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259-768x432.jpg 768w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259-1024x576.jpg 1024w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold1-e1460351025259.jpg 2000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-332\" class=\"wp-caption-text\">Mold with follower and attached cheese cloth.<\/figcaption><\/figure>\n<p>I love it when Christmas extends all the way to April. The mold is super sturdy, easy to use, easy to clean. Wish I had a couple.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Gallons Whole milk<\/li>\n<li>1\/8 tsp. MM100 Mesophilic<\/li>\n<li>1\/16 tsp. C61 Mesophilic (Called for LM)<\/li>\n<li>1\/4 tsp. rennet<\/li>\n<li>1\/2 tsp. Calcium Chloride<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<figure id=\"attachment_330\" aria-describedby=\"caption-attachment-330\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold3-e1460516063809.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-330\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/mold3-e1460516018148-300x169.jpg\" alt=\"cheese curds in the mold\" width=\"300\" height=\"169\" \/><\/a><figcaption id=\"caption-attachment-330\" class=\"wp-caption-text\">cheese curds in the mold<\/figcaption><\/figure>\n<ul>\n<li>Heat milk to 79\u00b0 \u00a0&#8211; mix in cultures, let sit for 5 minutes,<\/li>\n<li>Stir for 2 minutes &#8211; Up and down motion, not stirring motion. (PH was 6.34)<\/li>\n<li>Continue to Heat to 89\u00b0<\/li>\n<li>Stir in Calcium Chloride for 1 minute &#8211; let rest for 5 before proceeding<\/li>\n<li>Add Rennet for 1 minute, goal time is 45 minutes<\/li>\n<li>wait for clean break, cut 1\/4inch cubes slowly&#8230;over 20 minutes<\/li>\n<li>Let rest for 15mins.<\/li>\n<li>Heat 1 gallon of water to 89\u00b0 \u00a0&#8211;<\/li>\n<li>Drain off 1 gallon of whey, slowly add water and 1 teaspoon of salt while stirring<\/li>\n<li>Stir and heat to 100\u00b0 \u00a0&#8211;\u00a0\u00a0over a 30 minute period<\/li>\n<li>Press under whey for 10-15 minutes ( I put a plate on top of the curd and placed a half filled milk jug on top)<\/li>\n<li>Drain whey and place into mold &#8211; pressed with 4 lbs for 15 mins.(Probably should have been 2 lbs.)<\/li>\n<li>Flip curd for 30 and double the weight<\/li>\n<li>Flip for an hour, flip for 8 hours<\/li>\n<li>Brine for 2-3 hours per pound( I went for 4 hours total)<\/li>\n<li>Pat dry and put in frig.<\/li>\n<li>2-3 months aging. Can be washed or waxed.<\/li>\n<\/ul>\n<p><strong><span style=\"color: #000080;\">Note:\u00a0<\/span><\/strong><span style=\"color: #000000;\">When I began to age this cheese, I placed it into the wine frig and wiped it daily with a brine solution. After just a few days the top started to look dry and cracked, so I flipped it washed it in brine. Then the other side started to look the same, until I placed it in tupperware and the cheese is looking great. \u00a0I also put 4 drops of Annatto into a cup and half of brine and used it to wipe down the cheese daily. \u00a0It is aging as well as anything I have had in the frig. Higher humidity may be the answer, but if you can&#8217;t keep up the humidity, tupperware is the answer.<\/span><\/p>\n<figure id=\"attachment_343\" aria-describedby=\"caption-attachment-343\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/20160417_121122.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-343\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/20160417_121122-300x169.jpg\" alt=\"Annatto Brine rub\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/20160417_121122-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/20160417_121122-768x432.jpg 768w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/04\/20160417_121122-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-343\" class=\"wp-caption-text\">Annatto Brine rub<\/figcaption><\/figure>\n<p><iframe loading=\"lazy\" style=\"width: 120px; height: 240px;\" src=\"\/\/ws-na.amazon-adsystem.com\/widgets\/q?ServiceVersion=20070822&amp;OneJS=1&amp;Operation=GetAdHtml&amp;MarketPlace=US&amp;source=ss&amp;ref=as_ss_li_til&amp;ad_type=product_link&amp;tracking_id=ripscheblo-20&amp;marketplace=amazon&amp;region=US&amp;placement=1603583327&amp;asins=1603583327&amp;linkId=6f10d7649c325762f5c09bf330ee6df0&amp;show_border=true&amp;link_opens_in_new_window=true\" width=\"300\" height=\"150\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many of the cheeses I have made involve adding two cultures, Swiss and Jarlsberg, Manchego, to name a few, however, I haven&#8217;t made many that require 2 mesophilic cultures. I started reading Mastering Artisan Cheesemaking some time ago and I am fascinated by many of the recipes.\u00a0 Most recipes are more about technique than about the name on the cheese&#8230;.<\/p>\n","protected":false},"author":2,"featured_media":332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[17,23],"class_list":["post-328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-semi-hard","tag-havarti","tag-st-paulin"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=328"}],"version-history":[{"count":9,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/328\/revisions"}],"predecessor-version":[{"id":839,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/328\/revisions\/839"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/332"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}