Here it is, this is a Danisco Recipe from here, I just modify a little. For me it is important to salt it properly, otherwise the cheese will have bitterness.
Raclette
7 gal (I use 30L) milk, warm to 90F (32C)
Add Choozit Alp D LYO 100 DCU/1000 scant 1/4 tsp
Ripen 60 - 90 min until pH 6.5 >>>> most of time this takes 90 minutes
Rennet: 1 tsp liquid rennet
(Renco powder for 7 gal 1/4 tsp)
Target flocc time: 15 - 18 min
Coagulation time: 30 - 40 min.
Flocc multiplier 3.5
Cutting: pea to hazelnut size
Stir: 25 min, gently
WASHING:
Remove 25% of the whey
Add the same amount clear 140F water until 100F.
pH before Washing: 6.35 - 6.40
OR!!!!
NO WASHING:
Heat the curd to 100F (38C), gradually while stirring gently (20-30 minutes)
* Stir 10 min (no need if you don't wash with water)
Prepress under whey for 10 min
Press in cheesecloth-lined mold at 10 lb. only
* modification from me:
Flip and press 24 lbs 12 hrs.
Flip and press 24 lbs 12 hrs
Brine for 1 day in saturated brine bath
* modification from me:
Brine 2.5hr/lbs
pH after brining: 5.2
Let the surface dry
Affinage:
**Modification from me:
Dry for 2-3 days. Keep in a ripening box until a bit slimy/sticky. Then start washing.
Day 1: wash all over.
Day 2: no wash. Flip.
Day 3: wash 1 side only.
Day 4: wash the other side.
Everyday like this until day 10.
After that 2x a week wash, flip every day.
b linens in 3% salt solution - smear
Smear twice on the 1st and 3rd day.
After day 5, smear every 3rd day.
Store at cave temp (52 F) , RH 90 95%
At the end of the first month the cheese should have a rather dry smear.
Age for 2 to 4 months. >>>> after this advisable to keep it in the colder fridge.
For local: 1 month smear.
For the Swiss: 2 months.