Raclette

[AnnDee]

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.

[awakephd]

Looks promising! I have never made nor tasted raclette - is the goal a soft/stinky cheese, or ... ?

[AnnDee]

I can only hope now! It is a semi hard cheese, a washed rind but to me who is not into stinky cheese, raclette is not stinky. It is normally melted on top of boiled potatoes with a side of pickles, well that's how I have ever had it and that's how I love to eat it.

[Danbo]

Looks very nice!

[Al Lewis]

Looks beautiful Ann!! I actually have the stainless steel raclette for serving this cheese on a table, not like the original outdoor version melting it by the fire.  Wouldn't mind giving this one a try over Christmas. AC4U my dear!

[AeonSam]

Very Nice!


I love melted Raclette!

How do you determine the precise amount of whey that you removed?

Sam

[AnnDee]

Thank you all!
It is getting redder now with a certain smelliness when it is wet from the wash but it is so bad when it is dry. I will post the pic later, busy flipping lots camemberts today (they are everyone's year end gifts  ).

Al, thank you for the cheese. Do you have the raclette cooker with little pans to melt the cheese? I really want the one which you put 1/4 or 1/2 a wheel and you can swivel the cheese when you want it on or off the burner.
Just thinking about the melting cheese makes me hungry.

[AnnDee]

How do you determine the precise amount of whey that you removed?

Because it was still expelling a stream of whey when pressed, but I think the culprit was that because I pressed it naked (because I wanted smooth appearance), once I used cheese cloth it was ok.

[Al Lewis]

Al, thank you for the cheese. Do you have the raclette cooker with little pans to melt the cheese? I really want the one which you put 1/4 or 1/2 a wheel and you can swivel the cheese when you want it on or off the burner.
Just thinking about the melting cheese makes me hungry.

Yes, I have the one with the little pans that go under the burner.

[Duntov]

How did this turn out Ann?  Did it melt really well?

[AnnDee]

Pretty much like this one that I served to my guests a week ago.

[Duntov]

Oh my!  AC4U.

[AnnDee]

Thank you!
Are you making Raclette as well? Which recipe are you using? I used Jim Wallace's recipe few times, Danisco's amd Walliser's and I found I like Danisco's the most because it is melty without being too oily and runny.

[Andrew Marshallsay]

Well done!
This is not a cheese that I have tried but it looks fantastic.
Have a cheese from me!