Finally after much ado, the Colby Cheese video tutorial is posted.
Hopefully you will agree that it is up to my normal professional standard, and that it helps you to understand the process of making Colby cheese at home.
Colby is similar to Cheddar, but because it is produced using the washed curd method, it has a much milder flavour. It is delicious and an easy semi-hard cheese to make at home.
Read about the taste test at this post titled “Colby Cheese – The Verdict“. It is one of the best cheeses that I have made and tasted.
What do you think about this cheese? Do you like it or do you prefer something stronger?
Anni Watkins says
Could we have a written version? If you know how to make cheese, you don’t need/want to spend 23 min on a video. Thanks.
Gavin Webber says
Hi Anni, the recipe is featured in my eBook, “Keep Calm & Make Cheese”. You can pick up a copy here; https://amzn.to/38FTcCL
Can you please explain why this recipe has twice as much rennet and half as much CaCl2 as most other recipes?
If I were to double the recipe(4 gallons milk), would I also double all other ingredients? How about pressing time and weight?
Gavin Webber says
Yes, if you double the milk, double the other ingredients as well. However the pressing times and weight remain the same.
Congratulations Gavin on another excellent video in your tutorial series. I was nervous watching you turn the cheese over after the first pressing in case it fell to pieces. One way I have found to flip the cheese over after the first pressing when it is very fragile is to use the following method.
I pull the cheese out of the press using the extra cheesecloth and place it on my other hand. Then I peel down the sides of the cheesecloth. I then spread a second cheese cloth on top of the cheese and turn the whole sandwich over – hand on the bottom, first cheesecloth, the cheese itself, second cheesecloth, other hand on top. Then I peel the first cheesecloth off what was the bottom of the cheese (now on the top), and put it back in the press. Almost hands free.
Thank you so much for taking the time to produce this great video. I am a cheese nerd, but only in the eating sense! After watching this, I hope to make my own cheese one day. The video is very simple to follow and your commentary really adds to it, Gavin. You are a cheese champion!
Cheers – Joolz