Let's Make a Colby!

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.com/shop/colby-re...
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)

[@becklet51]

Absolutely fascinating to watch, and you make it look so easy! Thanks so much, Jennifer, for the video.

[@kimberlyhoopingarner203]

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!

[@amysherk]

I am learning so much from you. God bless 🤗🙏🏻🐄❤

[@SamayoaMoran]

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 ❤😊

[@jmilkslinger]

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.

[@judyrosey]

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! : )

[@jmilkslinger]

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!

[@judyrosey]

@@jmilkslinger Thank you and will be looking for a new video! : )

[@alhachlibou3lam94]

هذا جميل ورائع سيدتي تحياتي لك من الجزائر

[@jmilkslinger]

Thank you!

[@arunidammalage9811]

Can you make video of making kashkaval cheese, it's delicious

[@jmilkslinger]

I have never made that cheese, but I'll look into it --- thanks for the recommendation!

[@arunidammalage9811]

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

[@jmilkslinger]

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.

[@arunidammalage9811]

Thank you ❤

[@l2iowacowgirl893]

Is your water chlorinated?

[@jmilkslinger]

No.

[@arunidammalage9811]

Can i use food coloring ?then annatto

[@jmilkslinger]

No, not food coloring. It needs to be annatto.

[@arunidammalage9811]

Ok thank you very much

[@dixiemae5042]

Twentieth 👊🏻💪🏻👨🏼‍🍳🧀

[@l2iowacowgirl893]

What cultures do you like

[@jmilkslinger]

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.

[@melissakibler4966]

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?!

[@jmilkslinger]

As long as the metal is non-reactive, it's fine! The containers I use are all stainless steel (I think).

[@SamayoaMoran]

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. 👀

[@jmilkslinger]

Tell me more!