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–+ servings

Colby

A mild American washed-curd cheese aged four to six weeks.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 2 lb

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.
Keyword cheese
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