How to make Raclette cheese || Raw Milk cheesemaking || natural rind cheese

raclette cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar cheese is more accessible and less expensive.

cured meats

🥗Healthier: turkey slices

💰Cheaper: ham

Ham is a more economical option.

pickles

🥗Healthier: cucumber slices

💰Cheaper: no substitute

Pickles are a traditional accompaniment.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no substitute

Dried herbs can be used but fresh is preferred.

Heat 6 gallons of raw milk to 88° F.

Add 1/2 teaspoon of mesophilic culture to the milk.

Let the culture rehydrate for 5 minutes, then stir it in.

Cover the pot and let the milk ripen for 1 hour and 15 minutes.

Add 3/4 teaspoon of calcium chloride diluted in 1/4 cup of unchlorinated water to the milk and stir.

Add 3/4 teaspoon of rennet diluted in 1/4 cup of unchlorinated water and stir.

Let the mixture sit for 40-50 minutes to form curds.

Check for a clean break in the curds after the resting time.

Cut the curds using a whisk into small pieces.

Let the curds heal for 5 minutes.

Gently stir the curds for 20 minutes without applying heat.

Allow the curds to settle and remove a quarter of the whey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens