Frederic Melton
Haven and Hearth is a game that involves making cheese. To make cheese, you need to fill a curding tub with milk and rennet. The type of milk used will determine the type of cheese produced. For example, using goat's milk will result in goat cheese. The time required for each stage of cheese-making depends on the type of cheese being crafted. The quality of the cheese is influenced by factors such as the quality of milk, rennet, curding tub, and cheese tray. It's important to avoid mixing different types of milk to prevent the creation of generic Gouda.
| Characteristics | Values |
|---|---|
| Milk type | Goat's milk |
| Rennet | Created by cooking suckling's maw and vinegar into buckets at a cauldron |
| Milk and rennet ratio | At least 1.0L of milk and 0.02L of rennet |
| Curd production time | One Goat's Curd every 40 minutes |
| Curd usage | Can be eaten for 1 strength FEP or four of them can be used to fill a cheese tray |
| Cheese type | Dependent on the location of the rack (cellar, cabin, outside, or mine) |
| Aging | Can be further aged to obtain stage 2 cheese and so forth |
Explore related products
What You'll Learn
Making goat's curd
To make goat's curd, you will need to fill a curding tub with goat's milk and rennet. Rennet is made by cooking suckling's maw and vinegar in buckets over a cauldron. You will need at least 1.0L of milk and 0.02L of rennet to produce one goat's curd every 40 minutes. The curd can be eaten as it is for 1 strength FEP, or you can fill a cheese tray with four curds.
Once you have filled the cheese tray, place it on a cheese rack to rest. The location of the rack will determine which type of cheese is produced. For example, a rack in a 'cabin'—inside a Timber House, Log Cabin, Stonestead, Stone Mansion, or Great Hall—will produce a different cheese from a rack placed 'outside'. 'Mine' refers to either caves or mines. This stage 1 cheese can be further aged into stage 2 cheese, and so on.
It is important to note that the quality of the milk and rennet, as well as the quality of your curding tub and cheese tray, will impact the final product. Additionally, only use 100% clean goat's milk. Even a small amount of mixed milk can contaminate the batch and result in generic Gouda.
There are four stages of cheese-making and 12 cheeses in total, including Generic Gouda, Creamy Camembert, Musky Miben, and Cave Cheddar.
Goat Cheese: Why Does It Taste So Bad?
You may want to see also
Aging goat cheese
To make goat cheese in Haven and Hearth, you need to fill a curding tub with goat's milk and rennet. Rennet is created by cooking suckling's maw and vinegar into buckets at a cauldron. As long as the tub has at least 1.0L of milk and 0.02L of rennet, it will produce one goat curd every 40 minutes. Four curds can be used to fill a cheese tray.
Place the full cheese tray on a cheese rack and let it sit. The location of the rack determines which type of cheese is produced. For example, a rack in a cabin (inside a Timber House, Log Cabin, Stonestead, Stone Mansion, or Great Hall) or a mine (caves or mines) will produce a different cheese from a rack placed outside. This is the first stage of cheese, and it can be further aged to get a second tier of cheese, and so on.
The time for each stage depends on the type of cheese being made. The quality of the cheese depends on the quality of the milk and rennet, as well as the quality of your curding tub and cheese tray.
It's important to note that mixing goat, sheep, aurochs, and cow milk will result in generic gouda. Wild aurochs milk will also only create generic gouda. To avoid contamination, ensure that you use only one type of milk and clean your equipment thoroughly.
Haystack Mountain Goat Cheese: Pasteurized or Not?
You may want to see also
Avoiding generic gouda
To avoid making generic gouda in Haven and Hearth, there are a few key steps to follow. Firstly, it's important to use only one type of milk. Mixing milk types, even if it's just 0.01 litres of mixed milk, will result in generic gouda. Therefore, choose either cow's milk, sheep milk, or goat's milk, and ensure that the curding tub is cleaned and free of any residue from previous milk batches.
Secondly, the type of milk used will determine the specific cheese that can be made. For example, wild aurochs milk will always produce generic gouda, so it's best to opt for cow, sheep, or goat's milk if you're aiming for a more distinctive cheese.
Thirdly, the production of rennet is crucial. Rennet can be obtained by cooking intestines and vinegar in clay jars at a cauldron. Ensure that you have at least 1.0 litre of milk and 0.02 litres of rennet in the curding tub. This mixture will produce curd, which can be eaten as is or used to fill a cheese tray for the next step.
The final step to avoid generic gouda is to pay attention to the resting environment and timing. Place the filled cheese tray on a cheese rack in a specific location, such as a cellar, cabin, outside, or mine. The location of the rack will determine the type of cheese produced. For example, to make Creamy Camembert, Musky Miben, or Cave Cheddar, the rack must be placed in a cellar, cabin, or mine, respectively. Additionally, the time required for each stage of cheese production varies, so it's important to refer to a guide or wiki for the specific type of cheese being made.
In summary, to avoid generic gouda in Haven and Hearth, use a single type of milk, choose the right milk for the desired cheese, produce rennet carefully, and pay close attention to the resting environment and timing during the cheese-making process.
Goat Cheese: A Fiber-Rich Superfood?
You may want to see also
Explore related products
Using rennet
To make goat cheese in Haven and Hearth, you need to use rennet, which is created by cooking suckling's maw and vinegar into buckets at a cauldron. The amount of rennet required is minimal, as long as you have at least 1.0L of goat's milk in your curding tub, just 0.02L of rennet will be enough to produce one goat's curd every 40 minutes.
Rennet is an essential ingredient in the cheese-making process as it causes the milk to curdle and separate into solid curds and liquid whey. This process is crucial for making cheese, as it allows the milk to form a solid mass that can be cut, drained, and pressed into a wheel or block. The action of the rennet also helps to develop the flavour and texture of the cheese, contributing to its unique characteristics.
To obtain rennet, you will need to cook intestines (specifically, suckling's maw) and vinegar in clay jars over a cauldron. This process can take some time, but it is a necessary step in making goat cheese. Once you have your rennet, simply combine it with the goat's milk in your curding tub, and wait for the mixture to slowly transform into curds.
The amount of time it takes for the curds to form can vary, but generally, it should take around 40 minutes for the curds to be ready to eat or use in the next stage of cheese-making. It's important to note that the quality of your rennet will also impact the final product, so take care in preparing it correctly and storing it properly to maintain its potency.
Goat Cheese: Parmesan, Provolone, Mozzarella, and Romano Explained
You may want to see also
Goat cheese stages
To make goat cheese in Haven and Hearth, you must first obtain goats' milk. Fill a curding tub with at least 1.0L of goats' milk and 0.02L of rennet. Rennet is made by cooking suckling's maw and vinegar into buckets at a cauldron. Once the tub is filled with milk and rennet, it will slowly start producing curd. This process takes about 40 minutes in real time.
The curd can be eaten as is for 1 strength FEP, or you can fill a cheese tray with 4 curds. Place the full cheese tray on a cheese rack and let it sit. The location of the rack will determine which type of cheese is produced. For example, a rack inside a cabin, which includes a Timber House, Log Cabin, or Stone Mansion, will produce a different cheese than a rack placed outside. This is the first stage of cheese.
To progress to the next stage, simply leave the cheese on the rack. The cheese will slowly age and progress to the next stage. There are a total of four stages. The time it takes to progress through each stage depends on the type of cheese being made.
It is important to note that mixing different types of milk, such as goat, sheep, aurochs, and cow milk, will result in generic Gouda.
Goat Cheese: Does It Spoil?
You may want to see also
Frequently asked questions
To make goat cheese, you need to fill a curding tub with milk and rennet. Rennet can be obtained by cooking intestines and vinegar in clay jars at a cauldron. Once the tub is filled, it will slowly start producing curd. Place a full cheese tray on a cheese rack and let it sit. The location of the rack will determine the type of cheese.
There are four types of tier 1 cheeses that can be made: generic gouda, and three others that depend on the location of the rack (outside, in a cellar, mine, or cabin). You can further age this tier 1 cheese to get a tier 2 cheese, and so on, up to tier 4.
One common mistake is using mixed milk. Even a small amount of mixed milk left in the tub will contaminate pure cow's or sheep's milk, resulting in generic gouda. It's important to use only one type of milk and to rebuild the curding tub if there is any contamination.
