I’m getting ready to make batch of Colby and have run into 2 recipe variations for it. The first from Ricki Carroll’s book calls for heating the milk to 86 degrees and the water to wash the curds at 60 degrees. The second is in “The Cheesemakers Manual” by Margaret Morris, which says to heat the milk to 104 degrees and the water to wash the curds at 104 also. Anyone have any theories on why there’s such a desparity? I know that the higher temp will produce a drier cheese.

The only thing I can thing off is to compensate for the dif in elevations that change cooking conditions. I have notice this in numerous recopies that can have a 5F dif so it could be just a dif “type/taste” that someone developed from their experiments or family hand me downs.
Haven’t heard from u Iowa fro a while, nice to know your still around, I miss your furry face.

It’s good to know I’m not forgotten. I’ve been on a cheese hiatus so to speak. Time to get back in the saddle. I’ve wanted to do Colby for quite a while so figured I’d get some going. I’m thinking that I’m going to use the recipe in RC’s book. I’ve been putting together a blog that entails some of my other food interests. I’ll probably get some cheese info on it at some point. I have a lot more content to add but it’s getting there. Feel free to check it out…..

http://handmadefoods.wordpress.com/

Looks good, just need a nice picture of cheese

Hey Iowa, welcome back.  I’ve made a few colby’s lately and I used RC’s book too.  I can’t imagine making a Colby at 104 deg.  That’s almost too hot for the starter to thrive.  I’ve been cooling to 80 deg. but on the next one I think I’ll go with around 85, since the 80 deg cheese is a wee bit too moist for my taste.  Its almost the Velveeta consistency.  Let us know how you do.

Hi Jeff .....  i will post what i promised u to post regarding making Pastirma and Bresaola

guys if you do not know about Bresaola http://en.wikipedia.org/wiki/Bresaola
guys if you do not know about Pastirma http://en.wikipedia.org/wiki/pastirma
guys if you do not know about Pastarmi http://en.wikipedia.org/wiki/Pastrami

I started homemade all of them, and the results are perfect , yummy

http://www.rickandlynne.com/rick/go/forums/viewthread/594/

I’m definitely wanting to give this a try. It sounds really good!

check this http://www.rickandlynne.com/rick/go/forums/viewthread/709/