Ingredients
Recipe for 4 people.
| 🧀 Raclette cheese (600 g) | 🥔 Potatoes (1 kg) |
| 🥓 Charcuterie (300 g, choice according to your preferences) | 🧄 Garlic (2 cloves) |
| 🍷 White wine (100 ml, optional) | 🌿 Provence herbs (1 teaspoon) |
| 🧂 Salt (to taste) | 🌶️ Espelette pepper (optional, to spice up) |
Utensils
| 🧊 Plastic buckets for transporting the milk | 🔪 Raclette knife for slicing the cheese |
| 🍶 Glass jar for fermentation | 🔥 Raclette machine for melting the cheese |
| 🥔 Basket for potatoes | 🥓 Serving platter for charcuterie |
| 🍽️ Plates for serving | 🍴 Cutlery for tasting |
Step-by-step preparation
Preparation time: 30 minutes
Rest time: 48 hours
Cooking time: 10 minutes
Total time: 2 days and 40 minutes
STEP 1: In a large container, heat the milk to about 30°C to encourage seeding.
STEP 2: Add the starter culture to the warm milk, then stir gently to mix well.
STEP 3: Incorporate the rennet into the mixture and let it rest for 30 minutes until it coagulates.
STEP 4: Once coagulated, cut the curd into cubes, then heat to 38°C while stirring gently.
STEP 5: Let the curd rest for about 10 minutes before placing it into a cheese mold.
STEP 6: Press the curd in the mold to remove excess whey and form a compact cheese.
STEP 7: Unmold the cheese after a few hours and place it in a cool place for resting.
STEP 8: Allow the cheese to mature for at least 48 hours before consuming.
Making homemade raclette cheese is an authentic and rewarding process. You will need specific equipment, such as plastic buckets to transport the milk. By following the steps carefully, you will be able to create two small cheeses deliciously in just four days. Each step, from maturing to tasting, is an invitation to share warm moments with your loved ones around a good meal.
By opting for quality ingredients, such as fresh farm milk, you guarantee an unforgettable experience. Don’t forget the raclette knife, an essential tool for serving this melting cheese, which will delight all your guests during your friendly evenings.
