So I am hoping someone might have an easier way to make American Cheese. I love my Mozzarella recipe, no stretching and my family is not real crazy about other cheese but like good old American Cheese. The kicker is it is a long process. Most recipes call for Colby Cheese first. So I am going to try it but am hoping someone has a real easy, like shake your magic wand way and Presto, American cheese.
So we have to start with making Colby Cheese.
I love this book. It is so easy to follow and has recipes for almost anything dairy. So I am using the recipe out of here. I am going to just give basic steps.
Warm 4 gallons of raw whole milk to 85 degrees in a double boiler. Add the mesophilic starter and stir well. Cover the mixture and let sit one hour. Add coloring and rennet.
After it sits for an hour, cut the curds.
Allow it to sit for 15 minutes. Then heat curds to 100 degrees by increasing 2 degrees every five minutes for half an hour. Stir as it is heating. Then hold temp at 100 for half an hour and continue stirring.
Let curds sit for 5 minutes. Then remove whey and measure the whey you take out. Add the same amount of water at 60 degrees that you took out of whey. The temp of the curds should be 80 degrees, hold this for 20 minutes. Stir while you wait. Dump curds in a colander lined with cheese cloth. Drain for 20 minutes. Put curds back in the pot and add 4 tbsps of cheese salt.
Pack curds into mold.
Press at 20 lbs for 30 minutes, then flip. Press for 20 lbs for 30 minutes. Then flip and press at 40 lbs for one hour. Flip and press at 50 lbs for 12 hours.