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Oct 04, 2007 7:53 am Post subject: Colby Recipe/Pressed Cheese 101 for everyone.
Hi, Sondra requested this recipe so I thought I’d post it here
Hard Pressed Cheese 101 If you are just getting started with hard pressed cheese you’ll notice that all recipes basically have the same ingredients, Milk, Rennet, Salt and either Mesophilic (requires low temps) or Thermophilic (requires warmer temps) Culture. Some recipes use DVI Meso or thermo culture (Direct Vat Inoculation or Direct Set). For any recipe you can use Buttermilk for Meso and Yogurt for Thermo at a rate of 1/4c per gallon of milk. After you master the recipe you can order the more expensive cultures and see if you notice any difference. Sometimes you will and sometimes you won’t. What makes different cheeses have different flavors is the process you take it theough. Different temps and times make a huge difference in flavor and texture. Colby is a mild, softer cheese. To achieve a creamy, tender Colby texture you need to keep your temps low. Really watch it close. To attain that mild Colby flavor you will wash the curds with cool tap water to stop the progress of acidification. Remember to sterilize everything with boiling water and/or bleach water (1/4 c bleach per gallon of water) I put everything into my cheese pot (stainless steal, not aluminum) and boil it and bleach spray my counter. You can maintain low temps by placing your cheese pot in a sink of warm water but always check the temp of the sink water. I start with it 3-5 deg. Warmer that I need. So for this recipe which calls for 86* my sink water would be 90* This all sounds a lot more complicated than it is, I promise :D Colby Cheese Warm 2 gal milk and ½ c Buttermilk to 86* Add 1 tea rennet to ½ c cool water, Stir well into cultured milk Keep temp at 86* for 30 min. (place in a sink of 90* water) Cut curd into ½ inch cubes, let rest for 10 min. While cheese is resting put a kettle on and boil water. Remove some of the sink water and add boiling water to gradually increase the temp of the curds to 100*. Stir gently to keep the curds from clumping together. Hold temp for 30 min Drain whey to the level of the curds. Add cool tap water to bring the temp to 80* Stir gently to keep the curds from clumping together. Hold temp for 20 min Lift curds in a colander, drain for 20 min, add 1T salt, mix well Place curds into a lined press (I use PlyBan instead of cheese cloth in my press, I love it) Press 20lbs 30 min flip and rewrap (so it won’t stick to the cloth or plyban) 30lbs 30min Flip/Rewrap Overnight at 30lbs Air dry for a few days, wax, age at 50*-60* for 8 weeks flip often. Since this cheese dosen’t require a long time to age you can wrap in plastic then age it in the fridge. I won’t tell the cheesemaking purests :wink: Christy _________________ Spoiled Goats Give Sweeter Milk ~~~~Nubian Dairy Goats~~~~ Sondra: Basic summer soft cheese recipe ~1 gallon of goats' milk 2 cups of cultured buttermilk 1 drop of liquid rennet dissolved in 1/4 cup of cool water Bring milk to room temperature (75-80 degrees F). Add buttermilk and rennet dissolved in water. Cover. Let sit at room temperature for 12-24 hours depending on how tart you like your cheese (note, cheese becomes tart faster with warmer temps, and slower with
I also like adding chives or things like that to the plain cheese. Apply medium weight (6-8 pounds) atop second plate. upside down. I like to mix in strawberry allfruit or honey and canned crushed pineapple. Drain curds well. Add buttermilk and stir.. Dash Italian Medley or Mrs. 1 tsp minced garlic and 1 tsp salt per gallon of milk used. Place a 2nd plate. After the whey has drained off. on low. cool water and add to milk. place in a small bowl to mold. add to milk. Place curds into a sterile muslin cloth. remove whey to 1" above curds. Turn cheese until it is dry on the outside. knead to express whey 10) Cook on high heat again for 1min. rinse in cold water. tie the butter muslin in the colander over the cheese and every couple of hours use a spoon to scrape the cheese away from the muslin so it can continue to drain. Do not exceed 100F. Dash Garlic seasoning. Drain for 8-12 hours. knead lightly 9) Place the curd into a microwavable and cook on high for 1min. Cut curds into 1/2" cubes and let stand for 5 minutes. Keeps one week refrigerated. heat slowly for 1 hour. stirring constantly.cooler temps). Press over night at room temperature. rennet Cool/heat milk to 88F. Stir curds an additional 5 minutes. Fromage Blanc (C20) Cultured Chevre Heat 1 gallon of milk to 86* add 1 packet of culture. Try to increase temperature about 2F every 5 minutes. stir well 2) Dissolve lipase in 1/4cup warm water. Hang to drain if possible. If that is not possible. Allow to set. to 90*F 4) Dilute rennet in 1/4cup of cool water. Stir while slowly pouring 1/4 or up to 1/2 cup white vinegar per gallon of milk. that's plenty. on top. buttermilk 1/4 tsp. or. stir well 3) Slowly warm milk. set in a 105*F water bath for 10min (it is okay for the curds to mat together some ) 7) Drain curds into a colander kneading lightly to express whey (start heating whey now if you are making ricotta) Break curd apart and 2tea salt. We LOVE this cheese on crackers or salads. Tie the ends and hang to allow to drain for 30 minutes to two hours. Remove from heat. the cheese will begin to stretch. stir well 5) Turn heat off allow milk to set for 15min to achieve a clean break 6) Cut into 1 inch curds. eat it fresh. Air dry cheese by placing on a clean cloth towel and covering with cheesecloth. Add 1 tsp Mrs. cheese will be very hot and there wont be much whey this time. While stirring. or can be frozen in smaller portions for later. After curds have sunk to bottom of pan. Stir for 1 minute. Carefully remove cloth the next day. Line a colander with butter muslin and pour cheese into the colander. you can really taste it) 1/2cup cool water divided in half 1/4cup warm water 1) Dissolve citric acid powder in 1/4cup cool water. Allow to cool until it's safe to pour. Add canning salt or plain un-iodized salt to taste. While stirring gently. add to milk. Christy Sondra: Vinegar Cheese Bring FRESH milk to about 185 degrees over medium heat in stainless steel pot. add cold water to reduce temperature to 85F. Sara (Saanengirl) Sondra: Mozzarella Cheese (no fail) 2gal milk 3tsp citric acid powder 1/2tsp liquid rennet 1/8tsp lipase (believe me. undisturbed. stir well Let set 6-12hrs . 11) Stretch and fold cheese a few times then fold into a ball. I usually put my pot onto a rack and cover the pot with a splatter screen. add salt and any herbs or flavors you want to add. for 30 minutes to allow curd to develop. Flatten ball and place on a dinner plate. etc. The milk will begin to separate into fine curds and whey. and refrigerate Cheese will last 2 weeks in the refrigerator or can be frozen. Use the whey to make pancakes or biscuits or french bread! Sondra: MONTEREY JACK CHEESE 1 gallon pasteurized milk 2-4 oz. Ripen for 15 minutes. We also make this cheese and just season with salt to use as ricotta. Once done draining turn cheese into a mixing bowl. You can either wax and age this cheese for 2 weeks to 2 months. Mix 1/4 tsp. Pour into a fine cheesecloth (cotton handkerchief or muslin) lined stainless steel colander. rennet with 1/4 C. The longer you allow to strain the drier and more crumbly the cheese. Shape into a ball and tie ends tightly with a string. add to milk. Shut off heat and stop stirring.
Marinated feta cheese * Mild feta cheese (stronger cheese may be used) * Jars with lids * Olive. Cut curds into 1/2-inch cubes and allow to rest five minutes. Air won't be able to get in. dried hot peppers. Slice the cheese ball in half and lay the slabs of cheese into a dish that can be covered. salt all the surfaces with more coarse salt and let it rest for two hours. canola or soybean oil * Your choice of herbs (use aromatic herbs for best flavor) Cut or break the cheese into smaller pieces. thyme. Stir gently for 20 minutes. garlic cloves. the cheese should become tougher and can now be aged in a brine solution in the refrigerator. then the cheese. Layer the herbs first. Stir in culture or buttermilk. hang for 4-8hrs Refrigerate or Freeze Mild feta cheese * 1 gallon milk * 1/4 teaspoon (1packet) cheese culture or 1/4 cup buttermilk * 1/8 teaspoon Flora Danica (optional) * 1/2 teaspoon liquid rennet * 1/4 cup cool water * Coarse salt Warm milk to 86 degrees F and stir in cheese culture or buttermilk. marjoram. tie the bag of curds and hang to drain for four to six hours. Drain off any liquid that seeps out of the cheese. filling the jar until the mixture is completely covered with oil. Repeat until the jar is full. This cheese will become very strong smelling during the salting process. oregano or onions. Sprinkle all the surfaces with coarse salt. After 24 hours. Cover and allow to set another hour to coagulate. My personal favorite combination is rosemary. Place the cheese in a covered dish and refrigerate for five to seven days. sun-dried tomatoes. dissolve enzyme and stir into milk. After two days. keeping the curds at 86 degrees. Pour curds into a cheesecloth-lined colander. Allow 40 minutes to coagulate. Brine solution: 7 ounces of canning or kosher salt 1/2 gallon cool water . basil. Pour curds into cheesecloth-lined colander and hang the bag of curds to drain for six to eight hours. Set 1 hour to ripen. Age in brine for one to four weeks. Keep the cheese in a covered dish during the salting process at room temperature for two days. Use within two weeks or freeze for future use. add lipase enzyme to 1/4 cup cool water. Use a clean jar that has a tight-fitting lid. cover and allow to set at room temperature for 24 hours. Stir gently for 15 minutes. peppercorns. The cheese gets better with age. Mix rennet into cool water and stir into milk. Slice in half. Refrigeration is not necessary as long as the cheese is completely covered with oil. Leave abut 1/2 inch of space at the top. about 1 to 1-1/2 inches. That is the lipase enzyme powder doing its job. The cheese will keep at room temperature for months if marinated in oil. Enjoy it straight out of the jar or crumble into your favorite salad. and the cheese won't mold. Place the marinated feta on a cupboard or shelf. the cheese will be very firm. Cut curds into one-inch cubes and let rest for 10 minutes. salt all the surfaces of the cheese with coarse salt and place sections of cheese into a dish. basil and garlic.Ladle into muslin lined colander. Traditional (Greek-style) feta cheese aged in salt brine * 1 gallon milk * 1/8 teaspoon (1 packet) cheese culture or 1/4 cup buttermilK * 1/8 teaspoon lipase enzyme powder * 1/8 teaspoon Flora Danica (optional) * 1/2 teaspoon liquid rennet * 1/2 cup cool water * Coarse salt * Brine solution Warm milk to 86 degrees F. bay leaves. Some herbs to consider are rosemary. After draining. Rub all the surfaces with more salt each day. Set one hour to ripen. keeping the curds at 86 degrees F. Pour oil over the cheese and herbs. Mix rennet in 1/4 cup cool water and stir into ripened milk for one minute.
You’ll have to try it and post your results. With homemade extractions. boil and reduce liquid to half. While cheese can be made from Lemon juice and vinegar. Some of the saltiness can be removed by soaking in fresh milk overnight. Warm 2 gallons of milk to 88* hold temp for the entire process Add: 1/8 tea DVI Mesophilic culture 1/8 tea Penicillin Roquefort Stir well. When the curd forms after about 30 minutes.Mix salt and water together. Place the cheese into a crock or dish with a lid. Cheese needs to be immersed in the brine. You will need between ¼-1/2 c of nettle infusion per gallon of milk. I have no idea how making hard cheese with nettles would work. Note: Feta is traditionally a very salty cheese and is best eaten crumbled over a salad or used in small amounts in other dishes. Hard Aged Goat Cheese 4 gal Goat Milk ½ cup fresh cultured goat milk yogurt (or ½ tea DVI Thermophilic culture) 1 tsp rennet Warm milk to 90* add culture ripen 20 min Dilute rennet in ¼ cup of water add to cultured milk stir well Allow milk to coagulate 45 min maintain temp at 90* Cut curd into ½ cubes Hold at 90* for 40 min stir gently to prevent matting Take 30 min to raise the temp to 120* hold for 30 min stir gently to prevent matting Drain and press 5lbs 1 hr Flip and redress 10lbs 1 hr Flip and redress 20lbs 2 hrs Flip and redress 20lbs 12 hrs Put cheese in brine solution for 3 weeks Air dry at room temp for 1 week Wrap lightly and ripen in the refrigerator 8 months Note: If I were to make this cheese again I would add ½ teaspoon Flora Danica with the culture and not keep it in the brine as long. Here is a recipe for Nettle Cheese -this recipe does not call for a culture but if you start making cheese this way I suggest adding 1/4 to 1/3 cup buttermilk to your milk and ripening for 30-45min. it's difficult to know how much to use because of the inconsistency in strength of the nettles. ripen for 1 hour Dilute 1 tea rennet in ¼ cup of cool water Add to ripened milk. cover a pot of nettles with water. To use. Nettle cheese in considered a delicacy. Blue Cheese Before cheesemaking sterilize all equipment in boiling water for 10 min. one plant that can be used for a rennet is the stinging nettle. Cover the cheese with the brine solution. stir well Let set 45 min to achieve a clean break Cut curd into ½ inch pieces Let set 10 min Stir gently for 1 hr Let set 5 min Drain curds in colander for 5 min Return curds to cheese pot Add 2 Tbl coarse non iodized salt Stir well . Not all of the salt will get dissolved. Add 1/4-1/2 cup nettle juice to milk. Warm 1 gallon of fresh goat's milk to 90F. This increases the milks acidity and helps it coagutate. pour into a cheesecloth bag and hang to drain.
at room temperature. Tear the curd into small pieces and add salt. Leave the lid of the box ajar for the. turning it every day. turn cheese over in its mold. Clean and dry ripening box and place cheese on clean mats in the box. (If the cheese has cracks. Let sit. wrap in cheese paper or plastic wrap. Invert cheese every hour for two hours. refrigerate Double Gloucester 2 gallons goat milk 1 cup heavy cow cream 1 package mesophilic starter 3/4 teaspoon rennet 1/8 teaspoon lipase powder 2 tablespoons cheese salt Two days before cheesemaking. add heavy cream starter and stir well. sprinkle cheese salt over the entire surface of the cheese. Press at 10 pounds for several hours. Let sit until coagualted. 2) Add Culture. Let sit half an hour. 4) Allow the milk to set for 30-45 minutes until a firm curd forms. Increase weight to 15 pounds and let sit for 36 hours. Add to milk. mix well. Then wax and store at 50F for three months. mix mesophilic starter with heavy cream. in about 10 days. in a water bath so that the temperature remains at 86F. covered. Cut the curd into large cubes. Bring 2 gallons goat milk to 86F. keep the lid of the box closed Clean the surface of the cheese with equal parts vinegar and salt if excess mold growth occurs on the rind. Remove cheese from mold. Press at 6 pounds for an hour. Place the box in a cool room. Add lipase to the milk and stir well. Dilute rennet in 1/2 cup cool water. put the lid on the box.Transfer curds to a muslin lined colander and hang to drain for 20 min Place cheese mat in ripening box -I use clear Rubbermaid storage boxes for a ripening box the box is optional but it is a great way to do cheese -You can get plastic needle point canvas at walmart for cheese mat Place 2lb mold into ripening box -Home made molds are easy to make from plastic ice cream buckets with holes bunt in with a hot nail Fill mold with the curds. Age 6-8 weeks. When surface blueing is obvious. about 90 minutes. If there is too much dampness wipe the box with a paper towel After 7 days pierce the cheese from both ends about 40 times with a sterile ice pick or long needle. Keep in the water bath and keep the temperature at 86F. Flip cheese and remove and reapply lining. turning weekly.) Let cheese dry for a week. Drain in cheesecloth for half an hour. Stir occasionally and check the temperature. 3) Add 3/4 tsp Rennet diluted in 1/4 Cup of cool water. Let the curds sit in the whey 10 minutes. Test the curd for the 'clean break' . Stir periodically. approximately an hour after molding. Allow to ripen for 45 minutes. Cut curd into 4" cubes and let dry on a cheese mat for half an hour. pour whey from box then drain over night To ripen the cheese remove cheese from molds. Put curd into a lined 2 pound mold. Stir by hand gently while slowly raising the temperature to 98F over half an hour. Let sit one hour. about 1" square. Mix into milk. the cheese will drain to half its size When firm enough to be handled. turning every 10 minutes. 50*-60* Invert the cheese everyday. dip it briefly in hot water for a few minutes. Farmhouse Cheddar: Ingredients 12-15 liters (3-4 gallons milk) I use 4 gallons 1 tea Rennet 1 Cup Buttermilk 1) Warm milk slowly in warm water bath to 86*F. Mix lipase powder with 1/4 cup cool water while the milk is sitting with the starter. stir in well and quickly and top stir 30 seconds. pour whey from box.
knead lightly 9) Place the curd into a microwavable and cook on high for 1min. stir well 5) Turn heat off allow milk to set for 15min to achieve a clean break 6) Cut into 1 inch curds. that's plenty. you can really taste it) ½ cup cool water divided in half ¼ cup warm water 1) Dissolve citric acid powder in 1/4cup cool water. rinse in cold water. The curds are done when they lose their custard like interior. Check the cures for doneness. Add salt to taste. on low. Cook longer if necessary. add to milk. Set colander of curds on the top of the cheese pot. of course salt. Warning: This is the. rennet into 1/4 c. Allow to drain for 30 min. Invert and Press at 40lb for 1 hour Invert and Press at 50lb for 12-15 hour. Mix 1/4 tsp liq. and refrigerate Cheese will last 2 weeks in the refrigerator or can be frozen. dip the bag of curds into warm water to rinse. Hold curds at 115 for 30 min. 14) Air dry for a few days to develop a rind. Stir mix into milk and let set for 4-5 hr to coagulate. Drain 5 min and dip into cool water. Add 1-2 Tbl. If a creamed cottage cheese is desired. Drain curds into a cheesecloth-lined colander. Slowly bring the temp to 115 degrees. to 95*F 4) Dilute rennet in 1/4cup of cool water. stirring them gently during this time in order to reduce their size to that of half a peanut. Invert the cheese every 20 minutes and re-cover with cloth and lid. Christy Sondra: COTTAGE CHEESE from Goats Produce Too 1gal goat milk 1 c butter milk 1/4 tsp liquid rennet 1/4 C cool water Warm milk to 90 degrees. 5) Cook the curds to 102*F over a period of 40 minutes.Cut the curds into 1/2 inch cubes. stir well 2) Dissolve lipase in 1/4cup warm water.. Let rest for 5 minutes. 15) You can wax and ripen for 2-3 months or refrigerate and eat. cool water. 6) Hold the curds at 102*F for an additional 30 minutes stirring occasionally to keep curds from matting. Cut the curds in 1/2 in cubes and let rest for 30 min. cheese will be very hot and there wont be much whey this time. When almost drained. I use a large whisk. This is called "cheddaring" which textures the cheese. stir well 3) Slowly warm milk. Drain the curds into a colander (pre-warmed with very hot water). place in a small bowl to mold. Reserve 1/3 of the whey and pour back into the cheese pot. Curds can be eaten fresh or continue to pressing. knead to express whey 10) Cook on high heat again for 1min. 9) Drain curds for 60 minutes keeping them warm by covering with cheesecloth and pot lid. add enough cream or milk to desired consistency Store in frig. set in a 105*F water bath for 10min (it is okay for the curds to mat together some ) 7) Drain curds into a colander kneading lightly to express whey (start heating whey now if you are making ricotta) Break curd apart and 2tea salt. Maintain temp of the warm whey with minimal heat under the pot if needed. 13) Press at 20lb for 30 min. the cheese will begin to stretch. Stir the curds gently over low heat. add to milk. Bernice: The recipe was called Velvetta. Stir often to keep the curds from matting together. stir in 1 C buttermilk. 7) Allow curds to settle to bottom of the pot just prior to draining. "Blob" cheese I . Invert and Press at 30lb for 30 min. with a note at the end this is called Fromage Fort in Europe. 11) Stretch and fold cheese a few times then fold into a ball. add to milk. 12) Cut the cheese slab into curds with a knife or pastry cutter. Mozzarella Cheese 2 gal milk 3 tsp citric acid powder ½ tsp liquid rennet 1/8 tsp lipase (believe me.
stir well Let set 12hrs Ladle into muslin lined colander. cheese cloth. just enough to make it glisten and stir them up. any thin tightly woven lint free cloth.. The temp of the milk creates the right environment for the culture to work. that's it! if you want a Fromage Fort add grated aged cheese and sherry or rum at the end.. The acid drops way down on this recipe so the stronger the cheese.There ya go. Christy ... What kind of fabric did you use? Was it laundered with towels or something that could have shed lint? The reason you handle the curd carefully is that you don't want to release excess whey from the curd.. as if it's alive.. or a pillow case. Fill a quart sized mason jar with cheese curds pour a little olive oil over the top.. For soft cheese you want to let it drain slowly with the weight of the curd being the only pressure. after that.. Heating large quantities of milk with a direct heat source changes the structure of the milk and my effect your results.. In cheesemaking cutting the curd and stirring the curd are techniques use to release whey from the curd.. If you are brave and try this let us know how it turns out! :) Sondra: Fromage Blanc (C20) Cultured Chevre Heat 1 gallon of milk to 86* add 1 packet of culture. It needs to swell to TWICE it's size.. If I am making a large batch I'll gently trun the cheese half way through the draining process to make sure the moisture is evenly distributed. Once the curd is set you need to carefully place it into muslin. hang for 6-8hrs Refrigerate or Freeze Your milk should be 86* either freshly milked and strained right from the goat or warmed in a hot water bath. The milk should be warmed slowly in a hot water bath.. the stronger the brew.. letting the preferred good bacteria in the culture grow and not the bad kids of bacteria you don't want..... 'tis done! :) If you don't add alcohol it gets stronger and stronger.. Screw down the lid REALLY TIGHT (it's gonna swell) Let sit at room temperature for about 2-3 weeks.mentioned: Take enough cheese curds.now these curds should be from a milder cheese like a mild cheddar or colby. A more aged cheese will give this a more pronounced flavor..
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