• English
Log in / Sign in
Login Register

Lost password ?

  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
0 0

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

  • English
Menu Categories
  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
  • Cheese Making Supplies
  • Bread Making Supplies
  • eBooks
  • Curing and Pickling
  • Other Stuff
  • Accessories
  • Kits
  • Uncategorized @th
Wishlist Please, install WooCommerce Wishlist plugin
Cart 0
Log in / Sign in
0 0
0 Shopping Cart

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

Log in / Sign in
My Account
Login Register

Lost password ?

Colby Cheese
Cheese

Colby Cheese – An American Original

September 22, 2016 / 1302 / 0

Colby Cheese – The Original American Cheese

Colby cheese is considered to be one of the first truly American cheeses, since it was developed by an American in the United States, and it was not intended to be an imitation of a European cheese.

Colby cheese is NOT a young cheddar. Today’s Colby is similar in flavor to cheddar but is softer, has a more open texture, and is higher in moisture. The curd is washed in cold spring water which prevents them from knitting together and gives it a more open elastic texture and a sweeter flavor than any cheddar.

Colby Cheese

Colby Cheese

Print Recipe Pin Recipe

Ingredients
  

  • 2 gallons Whole Milk Not UltraPasteurized
  • 1/2 Packet Mesophilic Culture - Buy Here
  • 1/4 Tsp Calcium Chloride - Buy Here
  • 1/4 tablet Rennet dissolved in 1/4 cup cool water - Buy Here
  • 1/4 Tsp Cheese Coloring Optional
  • 2 lbs Cheese Salt - Buy Here

Instructions
 

  • Heating and Acidifying the Milk: Begin by heating the milk to 86F (30C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. Next the Calcium Chloride and cheese coloring (optional) can be added before adding the culture. Once the milk is at your start temperature the mesophilic culture can be added. To prevent the powder from caking and sinking in clumps sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.
  • Coagulation with Rennet: Add 1/2 tsp (2.5ml) of single strength liquid rennet. The milk now needs to sit quiet for 45 minutes while the culture works and the rennet coagulates the curd . The thermal mass of this milk should keep it warm during this period. It is OK if the temp drops a few degrees during this time.
  • At about 15 minutes you should notice the milk beginning to firm up. Allow it to remain quiet for another half hour for a curd ready to cut. This will be a total of 45 minutes from rennet addition to cut. If your curd does not seem firm enough then allow it to rest another 10 minutes before cutting.
  • Cutting the Curd and Releasing the Whey: The curd is ready to cut when it shows a nice clean even break when lifting with the flat of the cutting knife and then a clean whey in the opening that is neither to milky (cut too soon) or too clear (cut too late). The curd can be cut to 1/2" cubes by first cutting the 1/2" vertical cuts as shown below and then using the ladle or spoon to break these into 1/2" pieces as uniformly as possible.
  • Cooking the Curds: Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F . The heat needs to be increased slowly. The total cooking time will be 30 minutes. The curds can then be gently stirred while holding at the final temperature for another 15-30 minutes if the curds are still soft. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. This is a fairly subjective test (depending on how firm/soft you want the final cheese.)
  • Washing the Curds: This is one of the key parts in making this cheese a real Colby cheese. Begin by removing the whey down to the level of the curds. Placing a Colander Into the Pot will Make it Easier to Remove the Whey While Keeping the Curds in the Pot. Next add very cold water (60F or less) until the curds are at 75-80F. The curd can now be stirred in its cooler state for another 15 -30 minutes as the curds begin to firm up. This will cause the curds to form a skin that will keep them from consolidating fully in the press, leaving some small openings in the final cheese.
  • Final Draining and Molding: The dry curds can now be transferred to a colander lined with butter muslin. A gentle stirring will make sure that the whey drains off well. The curds are now ready to be transferred to a sanitized muslin lined mold.
  • Pressing: The curds in the form are now still quite wet and heavy pressure early on may lock this moisture in the final cheese. Even though we have slowed down the conversion of lactose to lactic acid, we are still producing acid and will continue this during the final pressing. This means that the cheese will continue to release moisture through the pressing as a bit more acid is present. For pressing we should begin very light and slowly increase the press weight to a moderate level: •15 minutes at 10 lbs. •30 minutes at 20 lbs •90 minutes at 40 lbs •Overnight at 50 lbs.
  • Salting: You should have a saturated brine prepared for salting this cheese. A simple brine formula is: 1 Gallon of water to which is added 2 Lbs of Salt, 1tbs. Calcium Chloride (30% solution), and 1 tsp. white vinegar. The cheese now needs to be set in the brine for about 8 hours. At the end of the brine bath, wipe the surface and allow the cheese to surface dry for a day or two before waxing. The surface will darken somewhat during this time.
  • Aging: The cheese can now be waxed for aging. The cheese can then be placed into your aging space at 52-56F and 80-85% moisture. The cheese can now be aged for 4-6 weeks and it will ready for your table.
Share Post
Cheese Making Supplies Asia
Cheese Salt
Rennet Tablets
Rennet Thailand

About author

About Author

Chaiyo!

Other posts by Chaiyo!

Related posts

Halloumi Cheese Skewers from Scratch

April 8, 2018 / 3251 / 0
This is a great video that shows how to make halloumi cheese skewers from store milk to plate. This is a wonderful video made by... Continue reading
Halloumi Cheese
Cheese
Read more

Halloumi Cheese Recipe

January 31, 2017 / 1379 / 0
Here is a cheese that is very difficult to find in SE Asia and Thailand.  Halloumi cheese is a very nice finger food and can... Continue reading
Cheeesy Blue Balls
Cheese
Read more

Cheesy Blue Balls

October 16, 2016 / 979 / 0
This is a great quick blue cheese that can be made without rennet or any other special cultures.  Photos coming soon. Continue reading
Velveeta
Cheese
Read more

Velveeta Cheese (Copy Cat) in Asia

October 11, 2016 / 1166 / 0
Velveeta Cheese is an American Staple. It may be difficult to find in Asia but you can make your owned! Velveeta is a processed chees... Continue reading
Garlicky Thai Pepper Hack
Cheese
Read more

Garlicky Thai Pepper Jack

October 3, 2016 / 744 / 0
This is a wonderful cheese that can be as spicy as you want.  You can also use this recipe to make just about any type... Continue reading

Leave a reply Cancel reply

You must be logged in to post a comment.

Search

Need any of these?

  • Penicillium Candidum

    Penicillium Candidum (P.candidum)

    Rated 4.50 out of 5
    ฿209.00
  • yogurt culture

    Yogurt Starter Culture

    Rated 2.00 out of 5
    ฿242.00
  • Jimmy Dean Sausage Mix

    Jimmy Dean Sausage Clone Mix

    Rated 5.00 out of 5
    ฿110.00
  • Rennet 10 Tablets

    Rennet Tablets - 10 Tablets

    Rated 5.00 out of 5
    ฿520.00
  • Cheese Coloring

    Natural Cheese Coloring - 30ml

    ฿104.50

CONTACT

Thai Artisan Foods and Supplies
133 หมู่ 9
ท้ายเหมือง, พังงา 82120
Thailand

Email: Info@ThaiArtisanFoods.com
Phone: 08 2428 2949 (Eng)(WhatsApp)
Phone: 09 1181 9797 (Thai)

RECENT REVIEWS

  • Cheese Salt

    Cheese Salt for Flavoring and Brining

    Rated 5 out of 5
    by dkmaster
  • Calcium Chloride Bottle

    Calcium Chloride

    Rated 5 out of 5
    by dkmaster

Latest Posts

Home Made Salami

Homemade Salami in Thailand

February 21, 2021 0

UMAi Dry Aging Bags vs Traditional Meat ...

December 2, 2020 0
Water Kefir Grains Day 3

Activating Water Kefir Grains

June 10, 2018 0

© Thai Artisan Foods and Supplies

  • English