I used this mixed up recipe for my raclette, let's see how this will turn out.
20 ltrs raw milk
1/8 tsp alp D
A little less than 1/4 tsp renco rennet powder
Ph milk 6.74
Heat to 90F over 40 minutes.
Ripening for 60-90 minutes upto PH 6.5 but after only 45 minutes PH was 6.44.
Renneted.
Floc in 15 minutes multiplier 3.5 =52.5 minutes
Clean break on target.
Cut to hazelnut size. Stir for 25 minutes on temp 90F.
Remove 25% whey. Add the same amount of 140F water until it reach the temp of 100F.
Stir for 10-15 minutes.
Let it settle under whey for 10 minutes. Press under whey with 10 lbs weight for 15-20 minutes.
Mold and press, 30 lbs for 1 hour, flip half way. Increased to 42 lbs for 4 hours.
Increased to 60 lbs overnight. Half way, PH target was met but the cheese still had whey came out of it so I press longer.
Next day PH before brining PH 5.02 which was too low. Target was 5.2.
Brined (2 hrs/lbs) and then dried and put it in a box in the cave.
I have been washing it for a week now with 3% brine and a little b.linens.
