Just opened a 4lb. Colby after 6 weeks in cave----had some small holes, appeared to be mechanical----the flavor was wonderful, just like Colby-----unfortunately the texture was like Velveeta and I mean exactly like Velveeta----doesn't melt like it though.
The recipe was from Carrol's online store and the make went well ---except she calls for lowering the whey twice, first time adding 75 degree water to lower temp to 80 t0 85 degrees ----second time lower whey and add 60 degree water to lower temp to 75 degrees---I ran out of enough cold water to get that low and only got down to 79 degrees.
Could the 4 degree discrepancy been the cause of the Velveeta texture or was something else causing this? Has anyone else run into this?
Please don't tell me I've accidentally created a Frankenstein cheese. VELVEETA-COLBY-------Save Me!!!
Qdog
Do you mean "Soft and moist" as opposed to "Semi-hard and moist" as it should be?
I don't think its the slight difference in cold water. Maybe its too much whey retention (rennet time, cutting, stirring).
Yes, it's very soft. Went back over notes---unfortunately, this was before I started keeping really detailed notes and using floc. method. I did notice the recipe called for 1 tsp. rennet and for some reason I used 3/4 tsp. Could that have been the problem? As far as stirring-- being a newbie I tend to stir to much, but wouldn't that lead to a drier cheese?
If your stirring is ok, then I think its the coagulation time before cutting and also possibly the cutting size. So yes, using floc method would eliminate one potential problem area that affects moisture. Also 3/4 tsp sounds about right for 16 liters, but always use the amount indicated on the bottle, not the recipe.
Quote from: qdog1955 on September 30, 2014, 07:54:31 PM
--unfortunately the texture was like Velveeta and I mean exactly like Velveeta----doesn't melt like it though.
Not classic colby but sounds interesting. I like to keep some Velveeta around to mix with my cheeses and milk to make a quick sauce or dip. Gives the nice texture of melted Velveeta but the taste of my cheese. Do you still have the cheese? Would be interesting to see a picture.
John---here's a picture of the Franken-Colby---- It got a little squished from the vac. bagging----I wish it did melt like Velveeta, I tried , it doesn't. Won't go to waste though, the flavor is great----I'll have to Cracker-tize it-----how do you like that word?
Thanks for the picture - definitely worth a cheese :D even though it doesn't look quite like a classic Colby. I've not tried a cold-curd-wash cheese yet but now I'm more inclined to give it a go. If mine came out like that I would pleased.
I've had gouda/edam/havarti types come out softer than expected, Velveeta like. As mentioned, too much moisture may be a problem. But also to note, less acidification factors into a softer cheese; more acidification, more crumbly. So your very soft Colby may not have acidified enough in the vat, as well.