First, I would like to hijack my own post: I made my second cheese (sorta')! I made cultured butter! Baby steps, right?
It was easy and fun and turned out great! Only one little hitch... it's
very mild/subtle. It doesn't have a lot of taste. The only usable cream I could find was Bordens and I think the lack of taste in the butter is from the quality of the cream. I don't know if I added more cultures, would it give it a stronger flavor? Anyway, I have a reputable raw milk dairy/supplier near by so I will be using raw milk (separated) to make my butter next time.
OK. I want to make Colby. I went through my books and found three recipes... one includes brining. I really don't know which to chose. The recipes are similar; yet some steps are greatly different. Each recipe uses 2 gallons (7.6L) of whole milk, yet the quantity of the other ingredients varies. The pressing process is all over the map, as well.
I am including abbreviated versions of each recipe... I will leave out things like "stir", options I won't use and other non-necessary essentials... just enough to give you the info you need (I think!). I don't mind which recipe I use -- I've read them through completely and I don't believe there is any equipment I am missing nor do any of the steps seem to be more than I can handle.
I apologize for my wordiness today! I hope I haven't made your eyes glaze over!
Again, this forum is amazing and I appreciate any help or advice you can share!
The recipes are in no particular order:
1st -- from Ricki the Cheese Queen p.1202 gallons whole milk
1 packet direct-set mesophilic starter
how much is one packet? 1/4 tsp? which meso starter? aren't there several meso's to choose from?4 drops annatto diluted in 1/4C water
1/2 tsp liquid rennet " " " "
2 Tblsp cheese salt
Cheese wax
Heat milk to 86F. Add starter; ripen 1 hr.
Add coloring. Keep milk at 86F. Add rennet. Cover, set +/- 30 minutes
Cut curds. Let set.
Heat curds to 102F. Maintain for 30 minutes.
Drain whey. Add 60F water until curds are 80F. Maintain 15 minutes.
Drain curds for 20 minutes.
Break curds into smaller pieces, salt, mix well.
Place curds in mould. 20 pounds for 20 minutes
Turn over. 30 pounds for 20 minutes.
Repeat, 40 pounds for 1 hour.
Repeat, 50 pounds for 12 hours.
Air dry several days (dry to touch)
Wax. Age.
2nd -- from "Making Artisan Cheese" p.1062 gallons whole milk
1/4 tsp direct-set mesophlic culture
again, which exact meso starter?4 drops annatto diluted in 1/4 C water
1/8 tsp calcium chloride " " " "
1 tsp liquid rennet " " " "
2 Tbsp cheese salt
Heat milk to 86F. Cover, ripen for one hour. Add calcium chloride. Add annatto.
Maintain 86F. Add rennet. Sit 40 minutes at 86F.
Cut curds. Let rest for 5 minutes @ 86F.
Heat curds to 102F. Maintain for 30 minutes.
Draw off whey. Add 60F water until curds are 80F. Maintain 15 minutes.
Drain curds 20 minutes at room temp. Mill curds add salt.
Mould. Press 20 pounds for 30 minutes.
Unwrap, turn, re-wrap; 20 pounds for 30 minutes (again).
Repeat; 40 pounds for 1 hour
Repeat; 50 pounds for 12 hours
Air-dry for several days.
When dry to touch, wax.
Age.
3rd -- from "Artisanal Cheese Making" p.1172 gallons pasteurized whole cow's milk
1/2 tsp Meso II
1/4 tsp liquid annatto diluted in 1/4 C water
1/2 tsp. CaChloride " " " "
1/2 tsp liquid rennet " " " "
Kosher salt or Cheese salt
Heat milk to 86F. Turn off heat.
Add started, Cover and maintain at 86F.
I removed this from the heat; but I take it now I return it to the heat to maintain?Ripen for 1 hours.
Add annatto; add CaChloride; add rennet.
Cover; maintain 86F; 30-45 minutes; curds have clean break. Cut curds.
Heat to 104F. Turn off heat; maintain 104F
maintain temp without heat?. Rest 15 minutes.
Remove whey; replace whey with 102F water. Rest 10 minutes.
Drain curds 5 minutes.
Mould. Press 5 pounds for 1 hour.
"Flip" process; 10 pounds for 12 hours.
Medium-heavy brine (26oz salt/1gal water) at 50F-55F; place unmoulded cheese in brine; maintain 50F-55F; 8 hours.
Remove from brine. Air dry for about 24 hours (dry to touch).
Wax. Age.