HAVATI CHEESE RECIPES
HOW TO MAKE HAVARTI CHEESE | HOMEMADE HAVARTI RECIPE
Provided by admin
Prep Time 11 hours 40 minutes
Cook Time 2 hours 30 minutes
Number Of Ingredients 16
Steps:
- Heat milk over low heat to 70°F.
- Turn off the heat. Sprinkle the starter over the surface of the milk, and allow it to rehydrate for 5 minutes. Stir in with a whisk, using up-and-down motions, for 1 minute. Cover and maintain the temperature at 70°F for 45 minutes to allow the milk to ripen.
- Turn the heat back on and raise the temperature slowly to 86°F. After the milk has reached this temperature, add the diluted rennet by pouring it through a slotted spoon into the milk. Then stir it in for about 1 minute, using an up-and-down motion.
- Cover the pot and let it sit undisturbed, for 35-40 minutes, or until you have achieved a clean break between curds and whey.
- Maintain the temperature of the milk at 86°F. Cut the curds into ½-inch pieces; stir them for 10 minutes, then let them rest for 5 minutes, covered.
- Ladle out about ? of the whey in the pot, then add 3 cups of hot (130°F) water. When the temperature in the pot reaches 92-94°F, add 3 more cups of hot water. Stir 5 minutes, then add 2 more cups of hot water.
- Add salt and stir it into the curds and whey. Keep adding water that is 130°F as needed to maintain the curds and whey at a temperature of around 97°F. Constantly stir the curds until they begin to feel a bit springy when gently squeezed. This should take about 20 minutes.
- Ladle off enough of the whey to expose the curds.
- Using damp butter muslin, line a clean, 8-inch tome mold and place it on a draining rack. Gently scoop the warm curds out of the pot with your hands or a cheese spoon into the lined mold. Press curds into the mold gently with the back of your hand. Pull out any wrinkles in the butter muslin, and fold the tails of the cloth over the top of the curds. Place the follower on top of the covered curds, and press the cheese at 8 pounds of pressure for 30 minutes.
- Take the cheese out of the mold, peel away the butter muslin, flip the cheese over, and re-dress with the muslin. Place it back into the mold and press again at 8 pounds for 30 more minutes. Repeat this process for about 3-4 hours or until all the excess whey has been expelled. When pressing is complete, leave cheese in the mold without any pressure, out on the kitchen counter for about 3 more hours.
- Place the cheese in the refrigerator and leave it there overnight. It is ready to eat now, as a fresh, young cheese, or continue to age it by brining and storing it, if you choose.
HAVARTI MACARONI AND CHEESE RECIPE - BETTYCROCKER.COM
The creamy, nutty flavor of Havarti, and the addition of fresh dill, adds a new dimension to traditional mac and cheese. This easy-from-scratch recipe is ready in just 30 minutes.
Provided by Angie McGowan
Total Time 30 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and dill. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional dill weed if desired.
Nutrition Facts : ServingSize 1 Serving
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FRIED HAVARTI CHEESE BITES RECIPE | ALLRECIPES
I made this up the other day when I had some hot oil ready to go. Who can argue with fried cheese, and Havarti is my favorite! Let me know your variations on it! Sauces can vary from horseradish based (with ketchup and mayo) to mustard sauces, or really anything you like. Truly, these are divine all by themselves!
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Reviews 5
Total Time 40 minutes
Category Appetizers and Snacks, Cheese
Calories 190 calories per serving
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Reviews 5
Total Time 40 minutes
Category Appetizers and Snacks, Cheese
Calories 190 calories per serving
- Carefully add a coated cheese cubes to the hot oil in small batches, and fry until golden brown, 1 to 2 minutes. Transfer fried cheese cubes to a paper towel-covered dish. Reheat oil to 300 degrees F (168 degrees C) and repeat process with remaining cheese cubes.
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FRIED HAVARTI CHEESE BITES RECIPE | ALLRECIPES
I made this up the other day when I had some hot oil ready to go. Who can argue with fried cheese, and Havarti is my favorite! Let me know your variations on it! Sauces can vary from horseradish based (with ketchup and mayo) to mustard sauces, or really anything you like. Truly, these are divine all by themselves!
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Appetizers and Snacks, Cheese
Calories 190 calories per serving
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Appetizers and Snacks, Cheese
Calories 190 calories per serving
- Carefully add a coated cheese cubes to the hot oil in small batches, and fry until golden brown, 1 to 2 minutes. Transfer fried cheese cubes to a paper towel-covered dish. Reheat oil to 300 degrees F (168 degrees C) and repeat process with remaining cheese cubes.
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HAVARTI CHEESE SCALLOPED POTATOES | JUST A PINCH RECIPES
My family loves this dish. I use a mandoline to make the potato slices uniform, and slicing go quicker.
From justapinch.com
Reviews 5
Category Potatoes
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From justapinch.com
Reviews 5
Category Potatoes
Cuisine American
- Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. **Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
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AGED ? HAVARTI CHRISTMAS EVE LASAGNA | CASTELLO
Aged ? Havarti Christmas Eve Lasagna
From castellocheese.com
From castellocheese.com
- To make the soffritto, add the mirepoix mix to a food processor and pulse until broken down into fine pieces, but do not purée. Transfer to a bowl and set aside. To make the pestata, add the bacon and garlic to the same food processor and pulse until broken down into fine pieces. In a large pot over medium heat, add the pestata mixture and cook, stirring occasionally until the bacon renders, 4-5 minutes. Then add the soffritto and season with salt and pepper. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. Once browned, push the pestata & soffritto mixture to the outer edges of the pot. Add the ground beef and sausage to the pot, season with salt and pepper, and brown the meat, breaking it up with a wooden spoon as it cooks. Cook until browned completely, 8-10 minutes. Add the tomato paste, stirring to coat the meat & soffritto mixture. Cook for 2-3 minutes to brown. Then, increase the heat to medium-high and add the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the meat mixture. Add the rosemary, thyme, bay leaves, and parmesan rind along with the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer. Lower the heat to medium-low and simmer for 1-2 hours, stirring occasionally. Remove from the heat and stir in the heavy cream and parmesan. Taste and season with salt and pepper as desired. Set aside or store in the refrigerator for up to 5 days. Meanwhile, to make the basil pesto ricotta, add the ricotta, pesto, parmesan, eggs, salt, and pepper to a medium bowl and stir to combine. Set aside or store in the refrigerator for up to 3 days. To assemble the lasagna, first spray a large piece of foil with nonstick cooking spray & set aside. Then, spray a 9×13 pan with nonstick cooking spray. Spread about 1 cup of the bolognese sauce into the baking dish, spreading it out to evenly coat the bottom. Next, arrange the lasagna noodles into one even layer, being sure to cover the entire dish (break the noodles to make them fit as needed). Then spread half of the remaining bolognese over the noodles in an even layer. Sprinkle with 4 oz Castello Aged Havarti Cheese. Add another layer of lasagna noodles and top that with half of the basil pesto ricotta, spreading into an even layer. Sprinkle with 4 oz Castello Aged Havarti Cheese. Repeat these layers to create 4 alternating layers as follows: lasagna-bolognese-cheese-lasagna-basil pesto ricotta-cheese. The top layer of cheese should be extra cheesy, using about 8 oz of Castello Aged Havarti. Top with the prepared foil and transfer to the refrigerator to rest for at least 12 hours before baking to help the layers solidify. When ready to bake, preheat the oven to 375 degrees F. Remove the lasagna from the refrigerator, & set the baking dish on a large rimmed baking sheet. Bake the lasagna for 60 minutes, carefully removing the foil from the baking dish in the last 10 minutes of baking to brown the top. Use the broiler in the last few minutes to brown as desired. Carefully remove the lasagna from the oven. Set aside to rest for 10-15 minutes before slicing. Top with crushed red pepper flakes, freshly grated parmesan, and fresh basil leaves and enjoy!
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HAM & HAVARTI CHEESE STICKY BUNS
From castellocheese.com
Total Time 35 minutes
From castellocheese.com
Total Time 35 minutes
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From substitutecooking.com
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