Raclette

[panamamike]

Made my first Raclette yesterday and into the brine now. Don't know why but it only weighed 3.4 lbs going into the brine.. Was a raw milk 20 lt make. I also added a small amount of CaCl2.
Used the recipe by Danisco with the modification by Ann.

[Thewitt]

20 liters?

I have a 2.9 pound wheel in the cave now from 10 liters of whole milk.

[GortKlaatu]

20 liters and only 3.4 pounds?  I get about 5.75 pounds from that amount.
What kind of raw milk?  Some breeds have much lower protein and fat content and the yield will be much less...but even so, that's not much, Mike

[panamamike]

Ya I don't understand whats going on. Next Friday I'm going to try a Tomme. I'll see what I get then.

[panamamike]

Gort,
I think most of her cows are Brown Swiss ad Jersey. They are on grazing fields all year long and not supplemented with grain. She does not give antibiotics to them unless she has a sick one which she holds over in a separate part of the farm.

[feather]

I use store bought pasteurized homogenized whole milk (except for cottage cheese and parmesan, then 1% or 2% milk). I usually get about 1 lb and a few ounces from each gallon and I usually make it in 4 gallon batches. When I make cheddar curds I will get 9 lbs from 8 gallons of milk (2 electric roasters full).

I finished up a raclette last month. It's an amazing cheese.


I cut into it early because while it wasn't fully aged, the paste under the rind began to get more liquidy and when I turned it over, I could see it was softening too much. So I cut it and repackaged it. Given another 3 weeks, it became very meltable, lovely really.

[GortKlaatu]

Congrats Feather