It has been a while since I have featured a cheese making recipe and I know how ya’ll love your cheese, so I decided to post yet another one today. We will be looking at how to make colby cheese at home the traditional way, a great cheese for beginners.

This is one of the few original American cheeses, first made in Wisconsin by Joseph F. Steinwand in 1885. Although colby cheese has a similar taste to cheddar it is sweeter in flavour has a higher moisture, softer with a more open texture.

 

Here’s What You will need:

• milk
• C101 culture
• calcium chloride
• annatto
• liquid rennet
• salt
• thermometer
• knife
• spoon
• molds
• colander
• butter muslin
• cheese press
• large pot
• aluminium foil

Make sure that all your tools and utensils are sterilized before you begin. The first step is to heat and acidify your milk in a pot or the sink. Calcium chloride is added, followed by annatto, if you do not want your cheese to be the traditional orange color. Rennet it added to the curds to allow them to coagulate for about 45 minutes.

The curds should now be ready for cutting, cooking and washing, before they are drained for moulding. The curds are pressed and left in the mold overnight. Salting with a brine solution for about 8 hours is the penultimate step, wipe the surface and wax the cheese to prepare for aging. Allow 4 to 6 weeks for aging, in a cool place with a temperature between 52 to 56 degrees F and a moisture level of 80 to 85%.

You can follow step by step instructions on Cheese Making site, here…

Homemade Colby Cheese Recipe

You can watch video below on making colby cheese at home…

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