Made a colby yesterday.  After the final pressing, it is still very loose and soft.  I have returned it to the press at 20 lbs, and it is depressing whey.

Any ideas about what I did wrong?  Will the continued pressing hurt anything?

what is the recipt u followed? what did u do ?

I used a colby recipe from Home Cheesemaking.  I’ve used it one other time with great results.

It is very sticky and crumbly.  I’m pressing again, with hopes it will dry out some and knit together.  It got a little warm in the cooking portion, up to 91 or 92.  Maybe that’s the problem.

excess salt and high cooking temps ( or too long) will dry out curds causing crumbling usually.

I’ve just removed it from the second pressing and it’s holding together much better and is no longer sticky.  Do you think the flavor will be compromised?  I had a lot of trouble controlling the temp. on this batch for some reason.

Thanks.

- JR -

cloby contains higher moist, and smooth shape, i think u will get somthing diffrent than cloby, but it is fun, wait and taste