Well, after much deliberation, and looking at multiple recipes....I decided it was time to make a colby. I followed the recipe John has on this site, here are my notes:
1 gal.fresh whole pasteurized milk;
1/2 tsp CaCl
Heated to 88 degrees
tapped in 1/8 tsp MA
let it culture (covered and wrapped) for 60 min.
diluted 1/8 tsp rennet (5drops per qt, per pkg instructions) in 1/4 cup distilled water (room temp)
added 15 g flaked salt, stirred to dissolve
added to milk, stirred gently for 1 minute
backstirred to calm milk
milk was 84 degrees at this point
set timer for 10 min. to check flocculation. Set bowl on, was already gelled. using 3.5 multiplier, set additional 35 min. for curd set for a total of 45 minutes (recipe calls for approx. 60)
With a fantastic set, and 80 degree temp, cut curd to 1/2 inch cube and let settle for 10 min.
Put pot in double boiler, brought to 100 degrees in 25 min (recipe calls for 30)
maintained 100 degrees for add'l 30 minutes
drained off about 1/2 whey, lowered the temp to 85 degrees with tap water (wanted drier cheese)
let set for 5 min.
poured into lined colander, salted with add'l 15 g flaked salt, packed into hoop and pressed for 15 min @ 20lbs,
flipped/changed cloth, pressed 15 min @ 30 lbs, unwrapped, placed back in hoop and pressed overnight @ 50lbs.
Since I did not wrap the cheese the last time, a bit of it extruded thru my hoop holes (it was kinda cool).
My own mistake not to wrap such a moist cheese. my plastic needlepoint followers that I put in the base of the hoop "melted" into my cheese at such high pressure, and had to be torn out this morning. I really need some cheese cloth instead of just flour sack cloth for pressing. because of the damage, it will have to be eaten fresh (I doubt it will last a full day)
My only question is this...it is VERY sharp! The initial curds were very mild, and actually tasted like cheese, but this almost tastes like a very sharp cheddar ...the really old stuff! I thought colby was supposed to be mild.
Anyway, here are my pictures, and PLEASE pick apart my process. One note tho...I have no intention whatsoever of buying a ph meter (I want to do it as old-fashioned as I can). Other than that, Dissect Away!
p.s.....I apologize for the poor quality of color in the first 2 pictures. my over-oven light is in a yellow hood, and casts a very yellow light even in the middle of the day!