概要
https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/rennetHomemade raclette is a semi-hard, creamy cheese with a smooth texture and a mild, nutty flavor that becomes rich and aromatic when melted. This alderwood Smoked Raclette is a handcrafted cheese that infuses the traditional creamy and nutty flavors of raclette with the distinctive smoky essence of Salish smoked salt. Salish smoked salt is derived from red alderwood, imparts a subtle yet robust smokiness that enhances the cheese's natural flavors. 1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of unpasteurized cow milk.
3. Heat
Time: 00:15:00
Temperature: 32 °C
Speed: 30 RPM
4. Instructions
For the rind to form, add a pinch of Brevibacterium Linens culture and sprinkle it over the surface of the milk. Let rehydrate for 5 minutes.
5. +Ingredients
Please add:
0.25 g of Fromaggio FlavorPro Mesophilic Culture
6. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
7. Mix
Time: 00:00:45
Temperature: 31 °C
Speed: 50 RPM
8. Heat
Time: 01:15:00
Temperature: 31 °C
Speed: OFF
9. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 30 RPM
10. +Ingredients
Please add:
25 drop(s) of Fromaggio Calcium Chloride Boost
11. Mix
Time: 00:00:45
Temperature: 31 °C
Speed: 50 RPM
12. +Ingredients
Please add:
25 drop(s) of Fromaggio Microbial Rennet for Soft Cheese
13. Mix
Time: 00:00:20
Temperature: 31 °C
Speed: 50 RPM
14. Heat
Time: 00:55:00
Temperature: 31 °C
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Hard
16. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
17. Heat
Time: 00:20:00
Temperature: 31 °C
Speed: 30 RPM
18. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
19. Instructions
Remove 25% of the whey and replace with warm water (about 38 °C). Then stir for 10mins and let rest for 5.
20. Mix
Time: 00:10:00
Temperature: 35 °C
Speed: 30 RPM
21. Heat
Time: 00:05:00
Temperature: 38 °C
Speed: OFF
22. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:05:00
23. Instructions
Press at 1.5kgs for 15 minutes.
24. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:15:00
Pressing force: 0.07 Bar
25. Instructions
Turn the cheese and press at 1.5kgs for 30mins.
26. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
27. Instructions
Turn the cheese and press at 3kgs for 1 hour.
28. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.07 Bar
29. Instructions
Turn once more, and press at 5 kgs for 12 hours.
30. Press
Remove drainer and cutter/mixer, and attach press.
Time: 12:00:00
Pressing force: 1.45 Bar
Flip the cheese after 6 h
31. Instructions
Brine for 3-4hours, turning once at the two hours mark.
32. Instructions
Let air dry for 24 hours by placing the cheese on a mat, turning once after 12 hours.
33. Affinage
Time: 72:00:00
Temperature: 14 °C
Humidity: 90%
34. Instructions
After 3 days, wash the rind every other day with a brine solution and Salish salt during a month. After a month, wash and turn once a week.
35. Affinage
Time: 2520:00:00
Temperature: 14 °C
Humidity: 90%
