Artisan Cheese Kit Instructions
23
Colby
Colby is a cow’s milk cheese originating in the United States. It is similar to cheddar cheese,
but is slightly moister since it does not go through the cheddaring process. It is a washed curd
cheese which gives it its mild creamy taste.
Difficulty: Easy
INGREDIENTS
.
6 L (1.5 US Gal) of full fat,
unhomogenised milk
.
1 sachet (1 dash tsp) of
Mesophilic Starter Culture
.
1.5 tablets of rennet dissolved in 1/4 cup
(62 ml) of non-chlorinated water
.
3 drops of annatto colouring (optional)
diluted in 1 Tbsp of cool water
.
Approx 5 cups (1.25 L) of cool water
.
3 ml calcium chloride. Measure using
your pipette
.
1.5 tsp of cheese salt
.
Cheese wax
EQUIPMENT
.
Large pot (Optional: water bath, see p.4)
.
Cheese press
.
Colander
.
Bowl
.
Cheese mat
.
Pipette
.
Cheese cloth
.
Thermometer
.
Draining spoon
.
Curd knife
METHOD:
STEP 1:
INOCULATING THE MILK
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
In a pot on the stove, heat the milk to
30°C (86°F).
.
Add calcium chloride and then stir in the
starter culture.
.
Cover and leave the milk to rest on the stove
(still warm but turned off, not on direct heat)
for 1 hour. Use a water bath if you are making
the cheese in a cooler climate
(see p.4).
.
Add in diluted annatto colouring and stir.
.
Stir in diluted rennet. Continue to stir for 1
minute to ensure the rennet is evenly
dispersed through the milk.
.
Cover and leave the milk to set at 30°C
(86°F) on the stove (still warm but turned
off, not on direct heat) for 1 hour. Use a
water bath if making cheese in a cooler
climate (see p.4).
STEP 2:
CUTTING THE CURDS
.
Once the curd has set, cut into
1 cm (1/2“) cubes.
.
Leave to rest for 5 minutes.
.
Heat curds slowly to 39°C (102°F) over 20
Makes approx: 500 g (17.5 oz)
