Mild Colby Cheese Recipe

Colby is a mild, friendly cheese that doesn’t need to age for long to be good. It involves a step called “washing the curd” that will add to your toolkit of cheesemaker skills. Time: 3½ hours, plus 12 hours inactive, and 2 to 4 months aging. Yield: about 2 pounds.

Ingredients

• 2 gallons whole milk• ¼ teaspoon MA 4000 or ¼ cup cultured buttermilk• ¼ teaspoon calcium chloride, diluted in ⅛ cup cool water (optional)• ⅛ teaspoon double-strength vegetarian• 2 teaspoons sea salt, divided