How to Make Raclette 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.

Pour 10 liters of whole cow's milk into a pot.

Heat the milk to a target temperature of 31 degrees Celsius (88 degrees Fahrenheit).

Add 1/16 teaspoon of brevibacterium linens to the milk.

Add 1/8 teaspoon of mesophilic starter culture to the milk and let it rehydrate for 5 minutes.

Stir the cultures thoroughly into the milk using a top to bottom motion for about 1 minute.

Cover the pot to prevent dust from entering.

Let the milk ripen for 1 hour and 15 minutes.

Check the temperature of the milk after ripening; it should be around 31 degrees Celsius.

Add 2.5 milliliters of calcium chloride diluted in 60 milliliters of cool non-chlorinated water to the milk.

Add 2.5 milliliters of liquid rennet diluted in 60 milliliters of non-chlorinated water to the milk and stir for no more than 1 minute.

Cover the pot and let it set for 45 minutes at the target temperature.

Check for a clean break in the curd after 45 minutes; if not firm enough, let it sit for another 10 minutes.

Cut the curds into 1 centimeter (1/3 inch) cubes using a curd cutter and knife.

Cover the curds and allow them to heal for 5 minutes.

Gently stir the curds for 20 minutes, cutting any large pieces with a spoon.

If curds are too large, use a sanitized whisk to break them down further.

Let the curds settle for 5 minutes after stirring.

Heat 3 liters of water to 63 degrees Celsius (145 degrees Fahrenheit).

Dip off about 11 cups of whey (approximately 1.75 liters) using a sieve to avoid picking up curds.

Replace the removed whey with warm water to wash the curds, lowering the acidity.

Check the temperature of the curds; it should be around 38 degrees Celsius (100 degrees Fahrenheit).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens