How to make Colby Cheese and Cuajada?

Colby Cheese

Cuajada

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water

Lactococcus lactis subsp cremoris

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

10- 12 hours

4- 8 weeks

39.20 °F

3-4 weeks

100

1/2 litre milk, Sugar

Container, Strainer

1 hour

few hours

39.20 °F

1 Month

How is Colby Cheese and Cuajada made?

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