fromaggio

Colby By Fromaggio

Colby
Colby is considered to be one of the first truly American cheeses, since it was developed by an American in the United States, and was not an imitation of European cheese. This recipe for Colby is simple to make. The finished cheese has a gentle and mild flavor with a slightly firm texture.
Cheese type: colby
Type of milk: cow
Difficulty level: intermediate
Cheese style: semi-soft

Ingredients

  • Calcium Chloride Boost
  • FlavorPro Mesophilic Culture
  • Salt for Cheesemaking
  • Calcium Chloride Boost

Calcium Chloride Boost

$10.95

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold- stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut and results in a larger yield. It is also used to balance calcium levels in brines.

Kosher, Non-GMO

FlavorPro Mesophilic Culture

$10.95

 

Enjoy a variety of delicious, homemade cheeses with this culture, from cheddar, feta and monterey jack to gouda, muenster and more. The pouch includes 5 packets with 2 grams of culture each, which can make a total of around 5 pounds of cheese. 

If you are using pasteurized milk, to increase yield and quality significantly, Calcium chloride is recommended.

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Salt for Cheesemaking

$13.95

Elevate your cheesemaking process with our premium Cheesemaking Salt, specially selected to enhance the flavor and texture of your homemade cheese. Sourced from the finest natural sea salts, our product ensures purity and consistency in every grain, making it an essential ingredient for both amateur and professional cheesemakers. Free from iodine, it guarantees that your cheese cultures thrive, delivering perfect results every time

1 pound (0.45 kg) per pack

Kosher, Non-GMO, Vegan, Vegetarian

Calcium Chloride Boost

$10.95

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold- stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut and results in a larger yield. It is also used to balance calcium levels in brines.

Kosher, Non-GMO

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 ml of Annato
Tip: For color. Optional.
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
8. Mix
Time: 01:00:00
Temperature: 30 °C
Speed: 50 RPM
9. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
10. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 100 RPM
11. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
15. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
16. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
17. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
18. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
19. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
20. Mix
Time: 00:20:00
Temperature: 38 °C
Speed: 50 RPM
Tip: Curds should be cooked well. To make sure that enough moisture has been removed, press curd between fingers to test for moderate resistance. A piece of curd should be firm throughout.
21. Mix
Time: 00:02:00
Temperature: OFF
Speed: 50 RPM
22. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
23. Instructions
Remove all the whey that is above the curd level.
24. Instructions
Add 1 cup of water to the heating pot.
25. Mix
Time: 00:30:00
Temperature: 23 °C
Speed: 50 RPM
26. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
27. Instructions
Transfer drained curds into a mold.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 05:00:00
Pressing force: 0.07 Bar
Flip the cheese after 2 h 30 m
Tip: Fromaggio's press is coming soon (sold separately). In the meantime, a third-party press may be used for this step.
29. +Ingredients
Please add:
1 l of Water
100 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
2 ml of Vinegar
Tip: Prepare a brine with 10% salt saturation.
30. Instructions
Unmold the cheese and transfer it into the saturated brine for 8 hours.
31. Instructions
After brining, wipe the surface and place the cheese on a draining mat. Allow to dry for 1 day.
32. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 80%
33. Instructions
Enjoy! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey