Let's Make a Colby!
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- เผยแพร่เมื่อ 22 ต.ค. 2024
- Colby is a washed-curd cheese with a short aging time: just four weeks (though it can be aged for much longer, if you like). Sweet and mild, it's a great snacking cheese, beloved by children and adults alike, AND it's an excellent melting cheese (grilled cheese sandwiches, anyone?). From cutting, cooking, and washing the curds to pressing and brining, I share the my process for making a Colby --- one of my family's favorite cheeses.
Get the printable recipe PDF here: milkslinger.co...
For more information:
*Using kefir as a mesophilic culture in cheesemaking: bit.ly/3sJTe5Z
*Problems with using kefir: bit.ly/35stmTG
LINKS and RECIPES
Home Cheese Making by Ricki Carroll: amzn.to/3vHIreL
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Annatto Cheese Coloring: bit.ly/3KUzBzB (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Love watching this, over again.
Absolutely fascinating to watch, and you make it look so easy! Thanks so much, Jennifer, for the video.
It's salted via the brine.
16:46 Maybe a curd cutter will start your curd off at a more uniform size & they'll be more likely to cook evenly. ??
I've been watching your videos for a couple of days now & loving them...Along with your lovely, relaxed vibe. You're truly inspiring me to try cheese making (and a bunch of other things!) Thank you Jennifer!
I am learning so much from you. God bless 🤗🙏🏻🐄❤
Very interesting video.
There are devices to test the concentration of a solution like brine.
Traditionally, a brine is saturated if it contains 26% of salt. Beyond that, the salt will not disolve and precipitate.
Another way is to put a fresh egg in the brine. If it floats, it is concentrated enough.
I tried colby cheese only once and I forgot what it tasted like. That was 35 years ago when I was a teenager and the brand of colby was the long gone, but not forgotten Marolf's Dakota Farms. I loved the longhorn cheddar that was in a green package wrapper in the Dakota Farms brand that got discontinued in 1994. Packaged longhorn style cheddar cheese doesn't exist anymore here in Southern California grocery stores. Golden California Brand mild longhorn cheddar, which I also loved was the last in that style, which got discontinued last December. Anyways, that's so awesome you make your own cheese. You can start your own business and open a chain of cheese stores nationwide.
Colby is one of our standbys. When in doubt for what to serve or cook with, I reach for the Colby. It's soooo good!
Hey Jennifer...I hope all is well in the land of cheese. How did your colby turn out?? I looked for a taste testing video and couldn't find it. I'm sure it was grand! : )
I just went back and looked, too, and it appears I never filmed one --- oops! I make Colby a lot, though, and I've learned quite a bit since I made this video, so maybe I'll have to do a remake soon. Thank you for the heads-up!
@@jmilkslinger Thank you and will be looking for a new video! : )
Uff! Beautiful raw milk Colby. Thank you very much for sharing. I follow in your footsteps and will be using your videos to support me, for which I feel very grateful.
I wanted to ask you for help with the issue of freeze-dried cultures and its conservation in the refrigerator. How long does an envelope like this last and what is the best way to store it? I also use natural cultures but for some styles, I want to handle certain types of lactic acid bacteria that are not found in my region and I need to buy in sachets. I will be even more grateful if you support me with my question. Congratulations and I love your kitchen ❤😊
I'm not sure how long the freeze-dried cultures last. Years? Sometimes the packets have expiration dates, but if not, contact the supplier and see if they have the details.
Can you make video of making kashkaval cheese, it's delicious
I have never made that cheese, but I'll look into it --- thanks for the recommendation!
Is your water chlorinated?
No.
where do you store your annatto? I have mine in the frig but wondering if I should jsut store in the cupboard.. it has little specs in it and I am wondering if the frig is too cold.. thanks
I store it in the fridge. As long as the specks dissolve in the milk, I don't think they should be a problem.
Can i use food coloring ?then annatto
No, not food coloring. It needs to be annatto.
Ok thank you very much
Annatto coloring it hard to find in my country, but i have.annatto tree
Have row annatto seeds, did you know how can i use that for chees
I think so! Just grind the seeds into a powder, add some water and boil it (to release the color and kill any bacteria), and then strain the now-colored water and add it to the milk.
Thank you ❤
Can you sub buttermilk for the Flora Danica or is that not a good idea? thanks
As long as it's cultured buttermilk, it should be fine!
@@jmilkslinger Thanks!! I'm really learning a lot from your videos and slowly trying new cheeses.. My Darby I just made is air drying as I write.. Your videos are very helpful especially since i am learning new things at 72 yrs old... lol
How much is that in litres?
3.78 liters = 1 gallon
I have several cheese books and made cheese for the last 4 years and everything I read says NOT to brine cheese in a metal container?!
As long as the metal is non-reactive, it's fine! The containers I use are all stainless steel (I think).
هذا جميل ورائع سيدتي تحياتي لك من الجزائر
Thank you!
By the way. I have a proposal to sustain freeze-dried cultures from another method and stop purchasing. It's the same problem I have but I buy milk and it represents an extra expense! I would like to share with you part of my research and hypothesis on how to do it since I have seen it in very traditional Mexican cheese shops that preserve their own cultures. 👀
Tell me more!
Can you share your findings
What cultures do you like
For this cheese or in general? In this one I used Flora Danica, which is wonderful, but now that I'm using my own clabber, I'd probably use that instead.
Twentieth 👊🏻💪🏻👨🏼🍳🧀