Colby
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-cultureColby 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.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: 30 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. +Ingredients
Please add:
2 ml of Annato
Tip: For color. Optional.
6. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
8. Heat
Time: 00:02:00
Temperature: 35 °C
Speed: OFF
9. Mix
Time: 00:02:00
Temperature: 35 °C
Speed: 30 RPM
10. +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.
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
18. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
20. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
21. Mix
Time: 00:20:00
Temperature: 41 °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.
22. Mix
Time: 00:02:00
Temperature: OFF
Speed: 50 RPM
23. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
24. Instructions
Remove all the whey that is above the curd level.
25. Instructions
Add 1 cup of non-chlorinated water to the heating pot (at 15C/59F).
26. Mix
Time: 00:30:00
Temperature: 23 °C
Speed: 50 RPM
27. 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).
28. Instructions
Transfer the curds to a bowl and break them into walnut-size pieces. Sprinkle cheese salt over the curds and mix thoroughly (2%-2.5% of the drained curd weight)
29. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:15:00
Pressing force: 0.07 Bar
30. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.14 Bar
Tip: Flip
31. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 0.21 Bar
Tip: Flip
32. Instructions
Remove the cheese from the mold and place it on a drying rack. Air-dry at room temperature 1-3 days, turning the cheese every twelve hours, until it is dry to the touch.
33. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 80%
Tip: Can be aged for up to 3 months. Minimum 1 month. It is recommended to wax or vacuum seal the cheese. Doing so conserves the humidity so you do not need to maintain the 80% humidity level (but do maintain temperature).
34. 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
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: 30 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. +Ingredients
Please add:
2 ml of Annato
Tip: For color. Optional.
6. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
8. Heat
Time: 00:02:00
Temperature: 35 °C
Speed: OFF
9. Mix
Time: 00:02:00
Temperature: 35 °C
Speed: 30 RPM
10. +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.
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Mix
Time: 00:05:00
Temperature: 34 °C
Speed: 50 RPM
18. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
20. Heat
Time: 00:15:00
Temperature: OFF
Speed: OFF
21. Mix
Time: 00:20:00
Temperature: 41 °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.
22. Mix
Time: 00:02:00
Temperature: OFF
Speed: 50 RPM
23. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
24. Instructions
Remove all the whey that is above the curd level.
25. Instructions
Add 1 cup of non-chlorinated water to the heating pot (at 15C/59F).
26. Mix
Time: 00:30:00
Temperature: 23 °C
Speed: 50 RPM
27. 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).
28. Instructions
Transfer the curds to a bowl and break them into walnut-size pieces. Sprinkle cheese salt over the curds and mix thoroughly (2%-2.5% of the drained curd weight)
29. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:15:00
Pressing force: 0.07 Bar
30. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:30:00
Pressing force: 0.14 Bar
Tip: Flip
31. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 0.21 Bar
Tip: Flip
32. Instructions
Remove the cheese from the mold and place it on a drying rack. Air-dry at room temperature 1-3 days, turning the cheese every twelve hours, until it is dry to the touch.
33. Affinage
Time: 720:00:00
Temperature: 12 °C
Humidity: 80%
Tip: Can be aged for up to 3 months. Minimum 1 month. It is recommended to wax or vacuum seal the cheese. Doing so conserves the humidity so you do not need to maintain the 80% humidity level (but do maintain temperature).
34. 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