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This cheese is also one of the cheeses that has a lower acidic level because the curds are washed which replaces the whey with water and thus reduces it’s acidity. This cheese is great for grating and melting, as well as eating fresh.
So Here is How to Make Your Own Homemade Colby Cheese Making Recipe
- You will need 3½ - 4 gallons of whole milk. (The milk can be raw or pasteurized, but if pasteurized you will need to add 1 tsp. of calcium chloride to help the curds set.)
- Place the milk into one large pot, then place this pot into a second pot ½ full of lukewarm water. This is a hot water bath which will keep the milk from scorching as you heat it on the stove. Now bring the temperature of the milk to 29 degrees C or 85 degrees F.
- Once the milk is warm, stir in ¼ tsp. annatto cheese coloring, by first mixing the coloring into ¼ cup of cool water and then stirring it into the milk.
- Now take a little of the milk from the pot and stir in ½ tsp. mesosphilic powder culture type II. When it is mixed, return the milk to the pot and stir very well.
- Continuing to use the hot water bath to keep the temperature of the milk steady, let the milk rest for 1 hour. This is called ripening.
- After one hour is complete, mix 1 tsp. of liquid rennet in ¼ cup cool water, and then stir thoroughly into the milk.
- Keeping the temperature at 29 degrees C or 85 degrees F, let the milk set for about 45 more minutes. Do not stir during this time, as the curd is setting.
- Once the milk has set up into a firm curd, cut the curd into ½ inch cubes.
- Slowly begin to increase the temperature of the curds to 40 degrees C or 104 degrees F. It should take about 45 minutes to reach this temperature. Once the curds have reached the temperature, keep the temperature steady for another 15 minutes. Continue to gently stir the curds during this cooking time.
- Now comes the washing of the curds.
- Let the curds settle to the bottom of the pot for 2-3 minutes, then begin to ladle out the whey. Keep ladling off the whey until you have reached the level of the curds. Now add water which is the same temperature of the whey to the curds, (amount of fresh warmed water = amount of whey removed).
- Stir well and let set for 15 minutes. Then pour the curds into a colander lined with a cheese cloth and let set for 5 minutes to drain.
- Line your cheese press with a fresh cheese cloth and then place the curds into the press. Press the curds for overnight.
- In the morning, remove the wheel of cheese from the press and soak the wheel in a heavy salt brine for about 24 hours. If you are looking for a less salty cheese, just simply remove the wheel of cheese a few hours sooner from the brine. Set the cheese on your counter to dry for a few days.
One of the great things about Colby cheese, is that it doesn’t have to age before you can eat it. It’s ready to be enjoyed right away, although it can be waxed at this point, if you wish to do so.
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The history of Colby cheese making and its recipe takes us back to early American history to the year 1885, when Joseph Steinwand, labouring in his father’s cheese factory near the little town of Colby, Wisconsin, discovered a new kind of cheese. And thus, as the popularity of this new cheese grew, it took on the name of the little town where it had been first produced.
Colby cheese is very similar to the American and Canadian cheddar cheese. But has more moister than cheddar because Colby cheese does not under go the cheddaring process.
How to Make Homemade Colby Cheese Making Recipe History