How to Make Colby Cheese || Raw Milk Cheese

#cheesemaking #familymilkcow #colbycheese
#cheesetutorial #homesteading


Learn to make colby cheese. I walk you through the whole process of making a raw colby cheese with raw milk in my homestead kitchen.

Watch all my cheesemaking videos
   • Cheesemaking  



My small pot with the ladle handle
https://amzn.to/3Pq0ePv



Colby cheese

5 gallons raw milk (1-2" cream line)

1/2 tsp mesophilic culture or 1/2 cup backsplash whey

1 tsp rennet diluted in 1/4 cup water

18% salt brine ( 5 cups water/ 1 cup salt)


1. Heat milk up to 86°F (30°C)

2. Turn off heat, add culture or backsplash whey. Stir up and down throughout the whole pot

3. Cover and allow to ripen for 1 hour

4. Dilute your rennet in water, add to the milk, stir in an up and down fashion.

5. Cover and let sit 30 mins

6. Check for a clean break ( add 10-15 mins if needed)

7. Cut curds into 1/2" cubes. Allow them to heal for 5 mins

8. Begin to heat the curds to 104°F ( 40°C) taking 45 minutes, stirring slowly and gently, making sure not to heat too quickly.

9. Allow the curds to settle for 10-15 minutes.

10. Remove half the whey from the pot. Replace with the same amount of water at 104° (40°C)

11. Stir for 2 minutes. Cover and hold for 10-15 mins

12. Drain off whey and place curds in cheese cloth lined mold.

13. Press on medium pressure for 1 hour

14. Flip the cheese and press with firm pressure overnight

15. Place cheese in salt brine for 12 hours, flipping halfway

16. Air dry 2-3 days

17. Vaccum seal and age in the fridge for 2 months +




Try audible for free ( I love listening to books while doing dishes, folding clothes, or stirring cheese)
https://amzn.to/3HEMUnY





Shop my kitchen

My bosch mixer that I have had for years https://shareasale.com/r.cfm?b=438090...

Link to my canning lids use code: HOLLOW10
To get 10% off
https://forjars.co/?sca_ref=7075280.4...

This is one of my most used kitchen essential!!!! Clean water without the extra waste
https://boroux.com/products/boroux-fo...

The Danish dough whisk that I use for sourdough and much more
https://amzn.to/3yzASaH

My small pot with the ladle handle
https://amzn.to/3Pq0ePv

My favorite canning book
https://amzn.to/3Lrswa4

My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr

My cast iron skillets
https://amzn.to/3ShUxTS
https://amzn.to/3SbEwyw

My favorite milk jugs
https://amzn.to/3BNEVRx

My cheese pot
https://amzn.to/3hzezwp

The mesophilic culture I use to start cheese
https://amzn.to/3SjsjYC

The rennet I use
https://amzn.to/3X29NYl

The thermophilic culture I use
https://amzn.to/3BMNkV7

My favorite cheesemaking book
https://amzn.to/3UNRO8r

Cheese thermometer
https://amzn.to/3E3rwYg

The stainless steel mesh colander
https://amzn.to/3CerNWW

Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo...

Disclaimer*

As an Amazon Associate I earn from qualifying purchases


Also you can support Dry hollow homestead through our PayPal https://www.paypal.me/DryHollowHomestead

Edited by VideoGuru:https://videoguru.page.link/Best