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Thanksgiving Colby Cheese
From the Kitchen at Thanksgiving
Servings:
Preparation Time: A While

Recipe Ingredients
Making Colby cheese involves the unusual steps of adding cool water to the curds after they are cooked. The result is a mild, moist porous
cheese. Because of its high moisture content, colby does not keep well. Use pasteurized whole or skim milk.



Recipe Directions
Heat 2 gallons of milk to 88d.F and add 1/2 cup of buttermilk. Stir and let sit for 30 minutes.
Dissolve 1/4 cheese rennet tablet or 2 1/2 junket tablets in a glass of cool water and add to the milk stirring well.
Allow to coagulate (about 30 mins.) then cut the curds into 3/8 inch cubes.
After mixing the curds for 10 minutes, heat gently to 98d.F, increasing the temp about one degree every three minutes.
Continue to cook at this temp. for 40 minutes, then slowly add cool water until the temp lowers to 80 F and remains stabilized at this point.
Turn off the heat and gently mix the curds for 15 minutes.
Drain the curds and mix in 6 tablespoons of salt.
Put the curds into a cheese hoop or mold and press them lightly for half an hour, then add more weight for an hour and a half.
Coat with paraffin when the surface has dried or rub with vegetable oil or salt.
Ripen in a cool place (40-50d.F) for two or three months.





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