Looks like there's a typo in the Wiki cheesemaking instructions for colby:
http://cheeseforum.org/articles/wiki-colby-cheese-making-recipe/The ingredient list shows:
0.06 ounce/1.6 gram & 0.5 ounce/15 gram non-iodized Salt.
Salt appears in the instructions as follows:
Step 4.
Stir 0.015 ounces/15 gram salt into the diluted rennet then stir the salt-rennet solution gently into the milk.
(bold type added)Step 12. Sprinkle 0.5 ounce/15 gram of salt over the curd and gently mix by hands.
Step 16. Remove the cheese from the press and cheesecloth, lightly apply brine (0.5 ounce/15 gram salt in 0.5 cup/100 ml of water) wash to outside of cheese.
Since 0.015 ounces doesn't equal 15 grams (Step 4), and nowhere in the instructions does the "0.06 ounce/1.6 gram" amount appear, I'm guessing Step 4 is
supposed to call for the latter (0.06 ounce/1.6 gram). However, I've never encountered a cheese recipe in which salt is added to the dissolved rennet and don't understand the purpose of that step, so I could be wrong. Opinions?
BTW, what
is the purpose of adding salt to the rennet solution?
