My first cheese was a Feta that turned out OK, but I didn't really care for the taste. For my second cheese I decided to make some Colby. This was made using the culture, rennet, equipment that I got in my Mad Millie kit. I used the included booklet for the recipe, but referenced the cheesemaking.com directions. This is a 1.5 gallon batch made with the cheap store brand pasteurized milk (I used whole milk for this recipe).
The sous vide setup did a great job of holding the required temperature and slowly ramping it up when needed.
Here is the cheese press I used. This seemed to do a good job and I didn't think it required to much "attention".
I don't think this is a picture of the cheese after final pressing, but it's the only one I took.
I let the cheese dry in a 60 degree room for a few days. Here we are all waxed up and ready to age. I have an area of my basement that stays around 50-52 degrees until summer rolls around. I think I'll age this for 2 months so the temp should still be good. A wet paper towel in the container gets the humidity to 85%.
