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.
Looks promising! I have never made nor tasted raclette - is the goal a soft/stinky cheese, or ... ?
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.
Looks very nice! :)
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!
Very Nice!
I love melted Raclette!
How do you determine the precise amount of whey that you removed?
Sam
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 ;D).
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.
Quote from: AeonSam on November 15, 2016, 02:02:02 PM
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.
Quote from: AnnDee on November 15, 2016, 03:52:20 PM
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. ;D
How did this turn out Ann? Did it melt really well?
Pretty much like this one that I served to my guests a week ago.
Oh my! AC4U.
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.
Well done!
This is not a cheese that I have tried but it looks fantastic.
Have a cheese from me!