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
  • Mesophilic Culture
  • Microbial Rennet for Hard Cheese
  • Calcium Chloride

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:
1 ml of Calcium Chloride
4. Mix
Time: 00:16:00
Temperature: 30 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 ml of Annato
6. Mix
Time: 00:00:30
Temperature: 30 °C
Speed: 50 RPM
7. +Ingredients
Please add:
0.02 ml of Mesophilic Culture
8. Mix
Time: 01:00:00
Temperature: 30 °C
Speed: 50 RPM
9. +Ingredients
Please add:
1.2 ml of 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
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
29. +Ingredients
Please add:
1000 ml of Water
100 ml of Salt (use non-iodinized)
2.5 ml of Calcium Chloride
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!