Wednesday, January 8, 2020

Colby Cheese (Recipe)


Hi Everyone,

Another cheese success! I made a Colby cheese in early October and after about 3 months of aging, it was delicious. (click here for the taste test video

It's very much like a Cheddar, but it's milder, creamier and softer. I will definitely be making this lovely cheese again!

Here is the recipe. The next time I make it, I'll add either a video tutorial or photo instructions to this post!

Yield: 750g wheel of cheese

Ingredients

8 liters whole milk
1/8 tsp MA4002 culture
1/4 + 1/8 tsps Calcium Chloride
1/8 + 1/16 tsps Double Rennet
Cool filtered water

Directions

Stage 1: Mixing The Ingredients
Stage 2: Caring for the curds
Stage 3: Molding, Pressing and Brining
Stage 4: Drying and Aging

Stage 1: Mixing The Ingredients

1. Heat the milk to 86F or 30C in a double boiler.
2. Sprinkle the culture into the milk and let sit 5 minutes.
3. Stir for 2 minutes then let sit for 1 hour, holding the temperature at 86F or 30C.
4. Mix your Calcium Chloride into 1/4 cup cool filtered water. Mix your Double Rennet into 1/4 cup cool filtered water.
5. Add the Calcium Chloride and mix well for 1 minute. Add the Double Rennet and mix well for 1 minute.
6. Let sit 45 minutes at 86F or 30C.

Stage 2: Caring for the curds

7. Check for a clean break. Slide a knife into your curd. If the knife is clean and the break looks semi-firm, it's a clean break. You can always wait a further 15 minutes if you're not happy with your clean break.
8. Cut the curds into 1/2 inch cubes then let heal for 5 minutes.
9. Cook the curds to 104F or 40C over 40 minutes. Don't rush this step!
10. Stir the curds gently for 15 minutes, holding the temperature at 104F or 40C.
11. Heat 6 liters of water to 104F or 40C.
12. Using a strainer and ladle, drain the whey to the level of the curds. Let sit 5 minutes.
13. Wash the curds: Add enough hot water to replace what you removed and stir for 15 minutes.

Stage 3: Molding, Pressing and Brining

14. Drain your curds into a cheesecloth-lined mold.
15. Press at 20 pounds for 30 minutes.
16. Flip, redress the cheese then press at 20 pounds for another 30 minutes.
17. Flip, redress the cheese then press at 40 pounds for 1 hour.
18. Flip, redress the cheese then press at 50 pounds for 12 hours.
19. Brine the cheese for 12 hours in your cheese cave, flipping halfway through.

Stage 4: Drying and Aging

20. Air dry your cheese wheel for 3 days, flipping twice a day.
21. Seal your cheese and age it for 2.5 months in the cheese cave at 10 Celsius. Flip three times a week.

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