CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: SueVT on March 07, 2010, 12:30:11 PM
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Making Raclette again today! :)
http://knowwhey.blogspot.com/2010/03/raclette.html (http://knowwhey.blogspot.com/2010/03/raclette.html)
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Nice potatoes, er nice cheese, er wow that was fast ;)!
Seriously, let us know your tricks and traps!
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Oooooooooooooooooooooohhhhhhhhhhhhhhhhhhhhhhhhhhh hh
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Nice looking cheese you got me drooling here!
Nice blog too! I'm convinced - I need to make this cheese.
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Thank you!! ;D
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okay I had two gallons of raw milk left from this weekends adventures in cheee and butter making so I made a small raclette. I found to very conflicting recipes both seemed very incomplete and I just saw yours posted. Dang! Well I'll make yours in a few days it was a very fast make. I'll just have to use store milk I only get my raw milk on weekends.
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:)
You'll know in 3 months!
And, for my recipe, you'll have to buy some of that culture I mentioned, if you don't have it....
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Wow, I think I gained 5 lbs reading your blog. Great looking food. :)
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;D ;D ;D
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Yes very nice blog. I have ben reading it.
I do have the cultures so now I just have to try it your way.
I pulled the cheese from the mould after work tonight. Gosh it is flat. 2 gallons in that big mould looks pitiful! It is supposed to be havarti/munster springy like? I have never had this so I have no idea what it's supposed to be.
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Sue -
Awesome blog and after looking at it I NEED to make Raclette :D
Is your recipe posted on your blog? I'm missing it if it is. --- updated to add- found it in another post
Thanks,
Deb
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It's in the other raclette thread