🧀
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OtherIntermediateCow Milk
Colby
American cheese similar to cheddar but milder.
⏲
Total Time
5h
🍲
Yield
0.9 kg
🎯
Difficulty
Intermediate
🥛
Milk Volume
8 L
Ingredients
Primary Ingredients
- 8 litersWhole Milk
Cultures
- 0.5 tspMesophilic Starter
Coagulants
- 0.5 tspLiquid Rennet
Additives
- 0.0625 tspAnnatto(For color)
Seasoning
- 2 tbspCheese Salt
Instructions
1
🔥Heat and Culture
HeatingHeat milk to 32°C, add culture and annatto, maintain 45 minutes.
🌡️30–33celsius
⏱45 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 30 minutes.
⏱30 minutes
3
🔪Cut
CuttingCut into 1cm cubes, rest 5 minutes.
⏱5 minutes
4
🥄Cook and Wash
CookingHeat to 38°C, remove 30% whey, add cool water to maintain temp.
🌡️37–39celsius
⏱30 minutes
5
⚖️Press
PressingDrain, press at 15 lbs for 4 hours, flip once.
⏱240 minutes
6
🧂Salt
SaltingRub with salt.
⏱5 minutes
7
📅Age
AgingAge at 12°C for 1-3 months.
⏱43200 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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