Description

Ashley Adamant’s Colby: 2 gallons, mesophilic culture, cook to 102 °F, wash with 60 °F water to 80 °F, press 20→50 lb, wax, 60–90 days at 50 °F. Distinct from the NEC Colby already in the catalog.

Recipe details

Style

Semi-hard cheese

Country

United States

Region

Wisconsin

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

2 gal

Expected yield

2 lb

Yield ratio

0.119826 ratio

Active time

180 min

Total time

14 h

Scale

For milk volume: 2 gal

Ingredients

• Whole milk, not ultra-pasteurized — 2 gal

  Role: Base milk · Kind: Whole milk

• Direct-set mesophilic starter — 1 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

• Calcium chloride (for pasteurized milk) — 0.5 tsp

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

• Liquid rennet — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

• Non-iodized cheese salt — 2 tbsp (Details: Salt: Salting in curd; Iodized: No)

  Role: Salt · Kind: Salt

• Annatto (optional, 4 drops) — 4 drops

  Role: Adjunct · Kind: Adjunct Annatto · Optional: Yes

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Aging fridge or cave
• Cheese wax

Process

1. Ripen 1 hour at 86 °F

   Step code · Ripening

   Heat 2 gallons to 86 °F (30 °C), mesophilic culture, ripen 1 hour. 1/2 tsp rennet, set 30 minutes. Cut 3/8 inch.

   Temperature: 30 °C · Time: 60 min · Size: 10 mm · Addition: Amount: 1 item; Rest: 2 min

2. Add CaCl₂

   Step code · Calcium correction

   Dissolve calcium chloride in clean water and stir into pasteurized milk.

   Addition: Amount: 0.5 tsp; Dilute in: 0.25 cup

3. Cook to 102 °F

   Step code · Cooking

   Raise 2 °F every 5 minutes to 102 °F (39 °C), hold 30 minutes stirring.

   Temperature: 39 °C · Time: 30 min · Ramp: From: 30 °C; To: 39 °C; Duration: 40 min · Hold: Temperature: 39 °C; Duration: 30 min · Stir: Every 5; Duration: 30 min

4. Wash to 80 °F

   Step code · Washing

   Pour off whey to the curd. Add 60 °F water until the mix is 80 °F (27 °C). Hold 15 minutes, stirring.

   Temperature: 27 °C · Time: 15 min · Wash water: Temperature: 16 °C · Cool: To: 27 °C · Stir: Duration: 15 min

5. Salt, press, wax

   Press · Pressing

   Drain 20 minutes, salt 2 Tbsp. Press 20 lb 20 min, 30 lb 20 min, 40 lb 1 h, 50 lb 12 h. Air-dry 2–4 days, wax, age 60–90 days at 50 °F.

   Pressing: Stage: Mass: 20 lb; Duration: 20 min; Stage: Mass: 30 lb; Duration: 20 min; Stage: Mass: 40 lb; Duration: 1 h; Stage: Mass: 50 lb; Duration: 12 h · Turn: Every 20 min

Aging

Duration: 75 d; Stage: Name: Waxed Colby; Duration: 75 d; Temperature: 10 °C

Storage

Temperature: 8 °C; Shelf life: 120 d

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: How to Make Colby Cheese; Creator: Ashley Adamant / Practical Self Reliance; Year: 2023; URL: https://practicalselfreliance.com/colby-cheese/

Tags

Tag: Vegetarian