Making Colby Cheese At Home
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- 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 is an easy semi-hard cheese to make at home.
I recommend our Hard cheese kit with which to make Colby Cheese at www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next video by pledging your support at Patreon; / greeningofgavin
For written recipe, visit www.littlegree...
My cheese making Audio Podcast;
www.littlegree...
Facebook; / thecheesemantv or
/ littlegreenworkshops
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Bravo! It is always good to see the final product after the aging, but the real "money shot" is to see you eating it and your honest reaction to the taste. As you know, not every cheese turns out as expected (which is to be expected) so the taste test is essential to every cheese you make. That said, I have watched thousands of cheese vids and your tutorials are the most concise and informative, especially since you have been emphasizing the temperatures for the addition of ingredients and process steps, Kudos to you Gavin, for you are a true internet hero!
Love your videos. I just started making cheese in The Great Pacific Northwest.
Thanks for the demo, Gavin! It's good to see all the steps and time information: so many folks don't realize that cheese IS a slow food ... but, oh, so worth it!
Here's one for you folks. I'm just getting into trying my first cheese other than just plain cottage cheese. I just couldn't see paying around $6 plus shipping and handling for calcium chloride solution from cheese suppliers. I did some research and found a source. It's called 'Pickle Crisp', comes in a 5.5 oz. jar for about $6.00 and is available in just about any store that handles canning products. Pure calcium chloride crystals. Now, if I only knew where to get the different starter cultures. Most health food stores have mesophilic probiotic yogurt starter and am gonna try that. Another thing you can do for like blue cheese is 'blue cheese'. Mold spore is around $40-50 per 1/4 oz.. Just buy a block of blue cheese out of your deli section. Use a sterile instrument to extract about one tsp. worth of the cheese from an uncontaminated area within the cheese (making sure it is laced with the blue mold 'penicilium roquefordii'). Place in a small blender with 1/4-1/2 cup distilled water and use that as your blue cheese starter culture. Much less expensive plus you get to eat the rest of the block. Have fun.
+Paul Stovall Nice tips however the Yoghurt starter have different bacteria (Thermophilic) than those required for Colby (mesophilic). You can grow Penicillium Roqueforti from blue cheese, which you can add to any cheese for the blue vein effect.
+Gavin Webber Gavin. Thank you for your timely response. The yogurt starter I get locally seems more a mesophilic according to the instructions for use (70-77 degs F for 12-18 hr set time). The product is put out by 'Yogourmet' featuring 'probiotics' so it's a toss up to me at this point. Pretty sure I could get by with it on a blue just as an experiment. Can only try. Your videos are most instructive and much appreciated. Thx so much.
Gavin Webber My Colby came out all crumbly. ? I put the annatto coloring in and the cheese was still pure white. Will try it again. Any suggestions?
bobdonbetty acidity, natural food colorings get lighter in acid environments, just a guess from previous experience
Cultured buttermilk makes an aromatic mesophyllic culture
Vacuum sealed, aged for 2 months, in bottom drawer of fridge (av temp 47-49°F). Flavor excellent! Following recipe in your recipe book makes this so much easier. Thanks, Gavin! 🧀😀👍🏻
Thank you for posting this. I have always wanted to make colby. I am encouraged to give it a try.
Honestly, Gavin is a true Aussie icon in my eyes
absolutely YES
ذكر ذ "إن
Never come across anyone like this dude before, he's the cheese maestro. Been watching his cheese videos all morning and there's still new ones coming up in the side bar.
Looove Colby! Now I appreciate far more all the work it takes to make the non-factory produced cheeses. Really enjoyed watching your expertise! new sub
Thanks for the sub!
Ithila lol that's my name
I love Colby too, but I wouldn't go through all this just to make it myself.
Perfect Timing to help all of us Curd Nerds learn the art of making our own cheeses...Thank You for Your Wisdom...it's great appreciated 🤗
An incredible video, My family and I loved watching this. Very clear, understandable and interesting. Thank you
I love your videos. I'm not at the hands to make cheese myself but here, I am slowly catching up one by one. It's somewhat very relaxing and helps me fall asleep. Thanks for a wonderful video!
Made my first farmhouse cheddar that used almost this same recipe. It is drying now and I shall soon wax it and put it away to age. Used raw milk for this first recipe. Tasted the curd before it was pressed and WOW!!!! I am hooked! Am now watching all of your videos and anything else on the subject of cheese making at home.
+Barbara Rickman Cheers Barbara! I dare say you've been making lots of cheese since your comment!
+Gavin Webber Well...in actuality...I have not. We had to prepare to move, yet again..but this time, to our own new home!! I am now writing this post from our 2, 688 sqft two story home!! No one to say "we must move". Can paint the walls as we wish, can put nails in and hang pictures, lots of land for gardens!! Giant basement that is nice and cool for..guess what..CHEESE!! Not as close to my raw milk source as I once was, but, I will not be deterred at all. Just buy lots more as my trips will be fewer. :-)
Now that holidays are almost over and unpacking is only a little...back to the cheese!
+Barbara Rickman congrats i cant wait to say the same uggggh
Thank you so much for such a wonderful tutorial! It is such a help for a beginner like me to actually see the process in action. :)
I'm just about to get in to cheese making and it's quite overwhelming all the techniques and information out there. Your video is so clear and takes a lot of the guess work out. Thanks.
Cheers Matt!
I am so happy I found this. I have made mozzarella but never knew I could make something like this at home. I cannot wait to try it out. I have a great place to get creamline milk fresh!
You had me at "curd nerds." Hahaha ... loved all the videos I've seen thus far. Have a great day/evening! ~Diane (from Texas, USA)
Ok Gavin let's do this Colby, you are definitely the ultimate cheesemaking king of TH-cam. I'd like to see you make cheese a simpler way like with just acid but ok.
I am making this tomorrow. My first hard cheese. Wish me luck👍
So patient, so instructful. Thank you! Learned soo much!
very therapeutic and very interesting. Thanks mate!
Thanks so much for the free instructions! Made this as my third attempt at cheese making and family and friends loved it.
Well done! There is nothing quite like homemade cheese to delight the taste buds.
Thank you for posting these tutorials. They really do help.
My pleasure Ted!
Hi Gavin just at the draining the curd stage now - ill send photo if I can attach - watched your video a million times this afternoon and my husband says your voice is just so relaxing he going to have a snooze - thank you sooooooooooo excited to see it pressed.
+angela regan Well done Angela! Hope it turns out well.
No problem Mary. My pleasure.
EXCELLENT video. Thanks for taking the time to produce and post this video. I learned a lot.
LOL Curd Nerds! Thank you for your videos. I have been using Home Cheese MAking, for a base recipe, then checking what you do differently. Being able to actually see what things are supposed to look like has been so helpful.
As a budding cheesemaker I am very intrigued and inspired by the cheeses you make, will be trying them soon! :) Thanks, you have gained a new subscriber. A big thumbs up!
+Eirene Aitkenhead Thanks
How's the cheese making these days? :)
Thank you for this awesome video! I have to say the entire time you spoke I kept picturing Bruce from Finding Nemo lol great accent.
+Cierra Rouse The good thing is that I don't actually look like Bruce, but you're right, I suppose I do sound a little like Barry Humphries. Beaudy, Cobber, Digger, Mate!
Thank you. As a newby curd nerd, I'm finding your videos the best
You're welcome
+liveyoureulogynotyourresume
I love the "newby curd nerd". I will have to use that one as i myself am just beginning.
You are an absolute craftsman. Ive never made cheese and I love these videos 😂
I made Mozzarella on my channel the other day....I totally appreciate the time you are taking here! Very nice cheese!
I made this three months ago doubled the recipe. I'm lucky enough to live sort of close to a dairy farm,, who lets me have fresh milk from the vat before it goes of to the factory to be ruined. The only ingredient I changed was that I used salt flakes and I omitted the colour because trust me the milk was almost yellow with cream. The end result is stunning, please everyone give it a go it's tastes so delicious. PS it makes a killer toasted sandwich with homemade pickle onions and a glass of cold crisp beer.
+Honey Ryder Well done! It certainly is an amazing cheese that you make yourself at home.
Thank you for all these absolutely lovely videos of how to make so many cheeses at home!!!! I make mozzarella and because of you
I will be expanding. You are an excellent teacher.
Thank you!
My mom tried to make her own cheese, it turned out like a piece of extremely salty rubber... Needless to say, I should show her your channel! Great video haha.
Delicious!!😉
I would like to try it too
Made this cheese today. Your video is very easy to follow! Thank you so much for sharing!!
Cheers!
Very nice vid man!! Greets from the Alps, Bertl!
Very helpful video. Curd Nerds Unite!
Hi Gavin,
Do you leave out the calcium chloride if using fresh raw milk?
Love watching your videos
Thanks!
I'm so glad I live in a country where water from the tap isn't chlorinated.
+Saddutchman I wish I were you.
"and basically is a huge reason why people's teeth don't rot and fall out by they time they're fifty in developed countries."
I don't count USA as a developed country, how many people were living under the povertyline? Oh and here we brush our teeth to avoid that. I live in one of the densest populated countries(excluding city states like Macau) and here we got some of the cleanest water you can get from a tap and we do it without clorine. Clorine is a cheap and easy way to do it, but not the only way. Hell the tapwater here is cleaner then the bottled stuff you buy in the store because the restrictions on water from a well are far less then what comes from the tap.
I can tell you why they use clorine in the US, ppl want their water to be as cheap as possible and in states where water is rare they also want enough of it to water their golfcourses gartens and cars. Then it gets tricky to make enough without clorine.
Lucky you
Hi... Great vids BTW. Do you know how make Wisconsin style Swiss Longhorn Colby Cheddar cheese? The cheese was developed in the 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. Looks similar to Cheddar due to the color, but Colby cheese is softer, has a more open texture and higher moisture content. The flavor is much milder and creamy if compared to Cheddar.
It does not undergo the “cheddaring” process but is instead manufactured with a washed curd process that reduces the acid content making the cheese less tangy..
Thanx Much... gw
Curd nurds love it
Excellent video!! This looks lovely!
Thank you
You're welcome!
G'day Gav, Thanks for another great training session. Crusty Fresh Sourdough bread and Colby sounds good to me... Learning both right now. ;)
Can I ask matie? Did you make the cheese press?
Where did you source the spring from please mate?
Cheers for your time with the responses in advance.
Also. Noticed you on a short video done by a TV station a little while back. It was about your energy saving practices and your solar array. Someone on FB from here in the UK shared it... Small world. Nice one. Have you ever made cheese with Sheeps Milk?
wow how i wish i can make a Cheddar like what you did i love eating cheese and mozzarella , its not easy to get the ingredients here except in the cheese factory but at least i have now an idea how to make cheese for long time im eating cheese and asking how they can make it... thanks for sharing it sir Gavin Webber...
+maria ibasan You're welcome.
Another good tutorial, thanks.
I recently moved to Belgium from America and I can't find Colby anywhere. It's my favorite cheese. I'll have to try this. Thank you for the demonstration!
Walmart
?
Update: It worked it turned out great 👍 its on it’s last press at 50 lbs and now I’m off to bed hope it turns out, wish me luck🤞🤞🤞😆
Great job!
Another question for your friends and followers who aren't from Down Under...
When you say "Full Cream" milk, do you mean whole milk (standard milk that's homogenized) or do you mean milk that has had constituent cream added to it to make it have a higher cream content (added to reach 5% or higher) ?
The reason I ask is, there is a local farmer's co-op near where I live in the US, and I can get milk at 3.5% (whole milk) 5% (light-cream milk) or 7% (creamery milk) percent fat content. I've often wondered in the cheesemaking process exactly how fat content or cream percentage actually affects the final product.
.
As you know, attempting to reach a specific result requires a certain amount of precision with ingredients.
Keep up the great work, and thanks for this magnificent channel!!
Gavin, usually 2 gallons of milk, I use 1/2 teaspoon rennet when making cheese... this calls for 1 teaspoon.... can you explain why this calls for more? Is it because of the type of cheese?
Ginny I you may have double acting rennet
Excellent.....Great training... thanks very much.
that black dot is driving me insane!!!! at 6 min. He is going to eat whatever that is!!! :O
Thanks so much, keep up the good work.
Looks delicious.
You should add a crank arm to your cheese press. It would allow you to press it faster and with less work.
The greatest showman
Good vid, mate. I could see myself getting into home cheese making. Would be a good way to save money, too.
lol curd nerd, love it.
I don't have a cheese cave, so if I age this in the fridge would it still work?
Yes
Wonderful video and techniques. Have you ever created a video simply about your equipment, specifically the press and this cave you often speak of? If not, please do. Thanks from this curd head in the US.
Love your video! Thank You for sharing
You're welcome!
Good
lovely informative video thanks gav
+angela regan You're welcome Angela!
Thank you.
I know that you really need rich, whole milk to make good cheese - the richer, the better. BUT - we live in an area where whole milk is difficult to find (far out in the country) - and don't 'raised our own milk' ... ;D We keep dried milk on hand for cooking. How would you suggest that we use dried milk for cheese making? Could we add evaporated milk (with fat)? (We normally keep fat-free evap milk to use for coffee cream). What cheeses would you suggest if we can only have dried milk as a base? Thanks for your great videos!
Could you add a detail to your cheese videos to state how long the process should take?
Can we all agree that a cheese press should now be known as a CheeseSqueezer? please
Thank you very much
What's the longest you can age this? Like to see taste test of a longer aged colby?
Out of curiosity, is there any flavor addition as a result of the annatto? I ask because if it's only for color, I wonder if other sources of color like turmeric would work. I always anyway have a pound or more of turmeric in the cupboard.
Great Video
Hello Gavin. For some reason mine came out of the mold with a "spongy" texture !! ?? It's not heavy and dense like my cheddar cheeses have turned out. Never had this happen before. Only thought I have is that I over chilled it? The curd mass was probably in the mid 60 degree mark (18C) when I put it in the mold. Maybe this was too cold for the curd to knit well ? What to do about it? Try to re warm it and re press it? nothing ??
Thanks, John
hi gavin! big fan of your videos. i was wondering how you choose which cheeses to brine and which ones to add salt to? thank you and have a good one!!
Is it necessary to cut the curd into cubes? can you just break it up really well with a spoon or other utensil? What is the advantage to all the cutting? I've watched a lot of videos and no one ever explains why they do that, so I'm very curious. Thanks! :)
To break up and release the whey, there's no whey they didn't divulge that step, it's all about the curd. Pea size for less whey moisture and denser cheese or large chunks for mozzarella kneading.
I know this question is 6 years old, but I’ll throw in my two cents anyway…
As the other commenter mentioned, the reason to cut the curd is so that it can release whey. Think of the coagulated mass of milk solids as a sponge, and the whey as moisture that is absorbed into the sponge mass. Whey will only be released from the mass at places where there is a surface to release it from. Cutting the curd into cubes creates many more surfaces from which the whey can be expelled, drastically reducing the amount of time that it takes to reduce the curds to a form that can be solidified into cheese.
In addition to all of that, cutting the curd into cubes of roughly the same size helps the finished product have a relatively consistent texture throughout the cheese.
Hope this is helpful!
Which cheese should one start with if you are trying to make cheese for the first time?
What!? You need a cheese cave too? That leaves me out. When "cheese-making" is your business that's one thing, but when your only experience with cheese is eating it.... that kind of leaves you at a significant disadvantage. Particularly with the lack of equipment needed to complete the project. Unless I knew someone who had the equipment and the cave who I could go to and say "let me make myself some cheese and guide me as I do." That would be a wonderful thing. Maybe someone should create a cheese making establishment, like a pottery factory that allows the public in for instruction, with a cheese cave that allows the public in to make their own cheeses for a fee. That would be so neat!
lmturmenne Nope, it doesn't leave you out. My mom's favorite saying "Can't is what broke the wagon train down." I've been making cheese, for about 6 months now, using Gavin's ebook & tutorials. I have NO special equipment. Social Security budget so no nice molds/ mounds. No cheese press. No cheese cave or converted fridge.
I poked holes in yogurt and cottage cheese containers for molds. I stack same size container of water on top for 1st pressing, then gradually add more weight with cast iron skillet, gallon jug of water, etc - which is a unique juggling experience. I used buttermilk to make my mesophilic culture which 'feed' by adding more milk each time I use it. For a sharper flavor I use either lipase or Brie buttermilk, from a starter I made by culturing a small amount of Brie in buttermilk. My cheese cave is the vegetable drawer of my fridge, with a cup of water set in it. It stays at about 47° so a wee bit cooler, but it works.
I have much higher quality & flavor of cheese, at a much lower cost. Thanks Gavin, for teaching me all these wonderful new skills!
Go watch early American cheesemaking for simplicity. You can do a simple process with just rennet, compress and shelve on salt. You can also bring whole milk to a 185f which is boiling and curdle with any acid, instant cheese. They key to curing cheese is moisture content so depends on your environment but raw milk needs about 60 days. You're essentially separating the proteins with an acid and harvesting them. You can change it into whatever you like or want to endure.
Very good， hope have Subtitles is more better .
If you dip a fine mesh colander into the curds and whey, It will make dipping out the whey easier.
do that and a small siphon hose and it will be done in a flash I think.
hi do a video on cooking with whey:)
Wow glad I found this channel. I want to get into cheese making so bad i plan to milk one of my cattle when she has her calf next spring. there should be plenty of milk for the calf and the cheese as well. There are four organic dairy farms within sight of my house and by law I can't buy a single drop of milk. Sucks real bad
I know, it does suck. We have the same law here where I live.
just visited Amish market near me. Cheese cloth, and cultures to make several cheese types, yogurt and kefir and they also have a unhomoginized milk. Combine that with your excellent channel and it's time to make cheese until my two cows are ready to milk then it's homemade/grown cheese
Your recipe is different from Cheesemaking.com in several ways, and I was wondering if you would comment. First, they use 1/2 the rennet. Second, they press it in 4 stages. Third they brine instead of salt the curd. Any comments on what the differences might be as a result?
Yeah, I spotted that too. I would think adding the salt directly as Gavin does would make the cheese saltier; not bad, just more so than if it sat in a brine solution for 12 hours. I suppose either process works just slightly different outcomes. Also I would guess that Gavin's method evenly distributes the salt through out. In a Brine processed cheese I would think the cheese most salty on the outer ends and less to in the middle.
Hey Gavin, recent addict to the channel. As a keto (low carb) dieter, lover of cheese, and nerd who loves making food, do you mind taking the time to tell me some of the benefits you've seen from making yourself. Is it cheaper (I can only assume it has to be), healthier, or are you simply fascinated with the process? As a followup question, is there a good cheese with very few ingredients that follows very traditional cheese-making methods that you might suggest as a good starter? Thanks so much!
Just found your excellent channel. Very good videos. I started about 12 years ago, but have been on hiatus for a few years, but am itching to start again. Are you familiar with Pinconning cheese? It is a Colby cheese that is more tasty. The folks at the Pinconning cheese shop say it is a superior Colby. Anyway it is more crumbly and creamy. When mild, probably my favorite cheese. Do you know the difference in the process over regular Colby? Maybe not pressed as hard, or maybe worked the curds more to make them harder? Anyway, love your channel. Thx.
I love this, I love this, I love you!
Can you please make a double cream Brie tutorial 😀. It's my favourite cheese.
Hi Gavin, I made the goat's milk feta yesterday! it is still brining but looks great. I am going to have a go at making Colby next but I was wondering what the dimensions are for the mould please (for 1kg) as mentioned for the Colby recipe, in your book. Secondly if milk is pasteurised by non-homogenised (so not exactly raw) do you leave out the calcium chloride or only leave it out with raw milk? Thanks again for such great videos!
I ate a pizza while watching this. 6:33
Very detailed video, thanks. But what's the point of sterilizing the cup and cheesecloth if your "cooling" water and its container isn't sterilized, nor is the spoon, nor are your hands when you scrape the curds out of the pot? Can't those all be contributors to bad bacteria?
He uses vinegar on his hands as he stated in the video. He also has a whole video on sanitation and disinfecting all the gear. Watch some more videos. Especially watch the sanitation video.
Hello, I was wondering if you prefer plastic, wood or bamboo for the top and bottom of the cheese press? I am also not sure how you figured out the pounds of pressure you used to make this cheese? My aim is to make Colby cheese, one of my favorites. Thank you in advance.
Plastic cleans easier and is less susceptible to getting bacteria growing on it. See how I determine the pressure in this video; th-cam.com/video/hQaqzmmdqHs/w-d-xo.html
G’day Gavin. Newbie to cheese making here. Thank you for your easy to follow and informative videos. Made a Colby this past weekend. Got 8 litres of milk and then realised my pot takes only 5 litres so I halved the recipe. Used raw milk and with the other 4 litres I made a farmhouse cheddar the next day. I did everything as per recipe but halved the starter culture and rennet. I pressed using the same weights you suggested for the 8 litre recipe. Is this correct or should I have lessened weight and/or pressing time for a smaller cheese? Thanks. C
Could one boil water and cool it down in order to make cheeses? I truly enjoy watching your videos. Thanks for sharing.
Awesome
looks good 👍👍👍👍👏👏👏👏
Gavin add subtitles please, it's easier to understand
Greetings from Poland
Hey Gavin, I made a Colby cheese. I doubled the recipe. It came out of the mold after the proper time. Looked very nice.
The next morning, the cheese had shrunk quite a bit. Still looks good and I am turning the cheese 3 times a day. Still have about a day to dry before vacuum packing it.
Here's my question. Someone told me a Colby should not shrink... is that true? I would think a high moisture cheese would shrink?
Fresh from the outback
damn daniel back atit again with stereotypes
Outback steak house
MRBIGBOUY Fresh from the edge of a state capital city.... no where near outback.
hey Gavin. ur videos are just superb. quick question. can I use fresh lime juice instead of lemon ?
Hey Gavin. Thank you so much for all your great instructions and details. I am learning so much. My question is how old of milk can be used to make cheese please? This keeps me from starting sometimes cause I have to squeeze out time to make cheese and sometimes my milk has sat in the fridge for a week or more. Thank you.
Fresher the better.
I’m like Jennifer Murch, I try to learn all I can, if my milk is old will it just take more rennet and/or time to make curds? Jennifer is who directed me to your channel. She said she learned a lot from you. 😁