Author Topic: My second Colby effort  (Read 3537 times)

Offline DeejayDebi

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Re: My second Colby effort
« Reply #30 on: December 09, 2009, 07:55:15 PM »
Well you already reduced acidification time so maybe try a bit less starter.


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Offline Boofer

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Re: My second Colby effort
« Reply #31 on: December 10, 2009, 01:51:55 AM »
I used 1/4 tsp Meso for this and the wayward 2nd Gouda. Both cheeses were washed curd which should also have reduced the acidification. I could try to cut the Meso to 1/8 tsp and maintain everything else for control.

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Offline Sailor Con Queso

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Re: My second Colby effort
« Reply #32 on: December 10, 2009, 08:58:23 AM »
Based on your texture, I would say that you definitely need to increase your pressing weight and/or pressing time. Too little pressure will leave whey that can turn sour.
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