A mild American washed-curd cheese aged four to six weeks.
Colby
A mild American washed-curd cheese aged four to six weeks.
Ingredients
- 2 gallons milk not ultra-pasteurized
- 1/2 packet C101 mesophilic culture
- 1/2 tsp calcium chloride
- 1/2 tsp single-strength liquid rennet
- 2 lb salt for saturated brine
- 1/4 cup non-chlorinated water
- 1/2+ tsp annatto color optional
Instructions
- Heat milk slowly to 86°F. If using annatto, dilute about 1/4 tsp in water and mix in; add more if desired. Dilute calcium chloride in 1/4 cup water and mix in.
- Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 1 hour.
- Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
- Cut curd into 1/2-inch cubes. Gently stir and heat to 102°F over 30 minutes; if needed hold 15-30 minutes until moderately firm.
- Remove whey to curd level. While stirring, add 75°F water until curds cool to 90°F. Remove liquid to curd level again, then add 60°F water while stirring until curds reach 75°F. Stir 15-30 minutes.
- Drain in butter muslin and transfer to a cloth-lined mold. Press 10 lb for 15 minutes; flip and press 20 lb for 30 minutes; flip and press 40 lb for 90 minutes; flip and press 50 lb for 8 hours.
- Brine 8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again halfway through. Air-dry 1-2 days.
- Wax if desired and age at 52-56°F with 80-85% humidity for 4-6 weeks.
Tried this recipe?Let us know how it was!
Source: New England Cheesemaking Supply Company
Category: Uncategorized