I haven't had Raclette & potatoes - but in the states it has recently become popular to offer a steak and cheese with a raclette-like (not sure of it's true name just that it was delicious!) cheese and also grilled cheese sandwiches. With the raclette melter, it makes a dramatic looking street food here on the east coast of the US (I'm in Virginia).
As a French living in Canada we love this dish so much that we usually have this at least 5-10 times every winter with fellow French. Sometimes we even bring some cheese back from France as cheese in Canada is pretty expensive compared to France and you don't find the same . In France most people I know only boil potatoes and have some melted cheese on it, usually with various hams, cured meat and cured sausages. I like mine with those small crunchy non-sweet pickles too. In Canada and Germany I've seen a couple variants like some veggies or even pineapple (yes it happens to Raclette too!) I really wanna try this once I get a few easier cheeses done!
Ohhh NO!😲 How could you do this to me?! ..and I'm fasting right now. We usually eat it on snowy, cold winter days, cooked in small raclette pans, beneath a hot granite plate. Side dishes are small boiled potatoes, pickled vegetables/fruits, olives and small pieces of meat, grilled on top of the hot granite. This is my favorite winter dish! Oh gosh, i'm so hungry now. Greeting from chilling freezing Switzerland 🇨🇭 (-12 degrees Celsius❄)
Cheese is one of those food that can be so expensive to buy that it's worth making your own. Thank you for teaching me (us) how to make cheese at home.
This has been top priority on our "cheeses we MUST learn how to make". Thank you for the effort and research you put into this! Always a pleasure watching you work; another top-notch, quality video!
Again, another perfectly executed video. I like thatbyou put the ingredients up front, the film and audio quality, and speeding things up where appropriate.
What a wonderfully informative video. I stumbled on this video randomly and am glad I did! I have long held an interest in cheese-making and I love that you provide all of the details such as solution strengths, heat, timing, etc. while explaining why they steps are important and what your expected outcome should be. Subscribed!
Hi Gav. Thanks for the prompt order today. I was very surprised to see the cheese gear turn up the very next day after postage here in Tasmania. First off the press (literally) is going to be your raclette recipe 🤤🤤 Thanks again and keep up the great vids!
Hi Gavin! I made your Raclette back in September and we opened it last week. It looked gorgeous, smelled perfect and tasted very strong though a bit too tangy. As with most of my cheeses, it didn't melt. I put it in the Raclette machine and it basically just got crunchy and brown. I don't have too many books on cheese making, I have Margaret Peters...no real help there. I use our Canadian 3.25 "whole" milk. Is there a secret to having the cheese melty or is this too complicated a question? We eat Raclette every New Year's Eve and before this year, I always bought the cheese (I believe it's from France). It comes pre-sliced and it's quite mild in flavour. But mine just won't melt. I made your Jarlsberg and OOH it's good, but again no melting. Actually I've made your Cheddar and Colby too and they didn't melt either and they are so tangy. Any tips or suggestions on tang and melt? I have PH strips but don't know what the PH of the milk should be for each cheese etc...it's frustrating! Love your videos, I'm just starting to watch all of your Ask the Cheeseman videos, I'm on #19 so if you've addressed this already, my apologies! :)
Hi Gavin! I have a probably silly question... I’ve seen many of your videos where you use your simple brine solution to wash “blooms” or mold off of uncut cheese. My question is; would you do this with store bought cheeses like Edam or cheddar, if it’s been opened and left in the fridge too long? I’ve always thrown away cheese if ANY mold gets on it. Thanks buddy.
I don't know about washing, but you can cut mold off of hard cheeses. It is still perfectly safe to eat afterward. Most cheese mold isn't dangerous anyway, but cut cutting the moldy surface away liberally removes any guesswork. Mold can't penetrate hard cheese very well.
Great Video. I love watching you make cheese. You say to use a simple brine for the washing. As a total novice, I had to search for awhile to figure out if 'simple' brine was different than the 18% soaking brine. [For other novices - It is different]. It would help others to clarify that distinction and add a link to your very helpful (18%) brine video. Thank you so much!
Gavin I really enjoy your videos. I have one comment/request. You give very precise ingredients lists and instructions in your recipes but you never give information about the yield. I would appreciate knowing how many grams of cheese you get from each batch of cheese you make. I am also interested how much weight is lost during maturation.
After waiting 6 long months I opened my wheel of cheese, this is right on the mark for taste and texture delicious. I use raw milk and you can taste the hay in this cheese.
I took this Raclette and a wheel of my Brei to a Christmas party, everyone enjoyed it. Only 4 of the 20 people there had tasted the Raclette before and they said it was as good as they ever had.
Great videos! Can't wait to try some of these. Thanks for the very detailed instructions. You have answered many cheese making questions I had in just a few vids. Thanks
Hi Gavin i’m from Mexico and i want ask you something what happend if i don’t use Brevibacterium Linens to make raclette? I Can’t find it anywhere and i really wanna make raclette what do you advice me to do? Thanks for the video i have learned a lot whit your videos congratulations
This is a great video. I've been making cheese for about 3 months now and you have been a tremendous help. I made the raclette about a month ago and i struggled with the B linens development for the first two weeks or so. I was wiping off a lot of fairly musty smelling mold. I switched to a higher brine(6%) with B. linens in it and finally got a really nice orange rind on the go. The rind in a few spots has some air under it (and has separated from the cheese underneath) But the rind seems in tact. Is this a cause for concern? No other molds on it anymore. But I have two fairly big bubbles, no other signs of the cheese 'bulging'. The air pockets have been there for a couple weeks now. When i smear with the brine i kind of flatten them down but they do pop back up. Not getting bigger or anything. Anyway I'm really glad you made this video, not a lot of guidance that I could find on raclette.
Hey Gavin, I’m currently waiting on my B linens in the mail. Would it be possible for me to start the cheese without inoculating the milk and then simply wash the rind with the B linens when it arrives? Thanks in advance
I'find the way u made the raclette it's amazing and deserve to make it but the problem is the ingredients that's hard to find them anywhere appreciated, thanks
90 percent humidity is quite high. The most I've been able to achieve in my mini fridge arrangement is 71 percent. How do you mature this at such high humidity? Is it kept in the maturation box with some water?
I didn't see you skim out the globs of floating cream like you normally do. Also when rehydrating the bacteria can you stir it through the milk while it rehydrates or is it best to let it sit and then come back to stir?
What would happen if you washed a cheddar like a raclette, but otherwise treated it like a normal cheddar? Just milder, or somehow anything else different?
The only milk we have where I live is the pasteurized homogenized type. How do you make cheese with that? Also, how do you store these cheeses while they cure and then after?
I have questions: can you eat the cheese after you finish pressing it and brining? I don’t trust my eyes with mold and I don’t have proper things to age cheese with yet, and yes I know it won’t have the intended flavor and it’s probably softer, but would it be safe to eat? And because of lack of development what would it taste like?
dear mr webber, can i just use the whey of the first made raclette cheese to make another raclette at the future? because in my country brevibacterium linens is very hard to find and very very expensive. thanks.
Another way to enjoy raclette is to buy the raclette machine (www.williams-sonoma.com/products/electric-raclette-maker/), it comes with mini pans and then threes a large flat pan that goes on top where you fry up sausages and bacon. Its also traditionally eaten with other pickled vegetables. Drink with either white wine or hot tea.
i've been a cooking pro for 40 + yrs. one of the restaurants was called der fondu chessel at keystone ski resort in colorado people came from around the world to ride a chairlift to enjoy fondu and other things i loved working there !
I like your old backing tracks, they form a positive association with me as they remind me of having a go at some of my first cheeses. Can u throw in some oldies again one day for nostalgias sake? Just dont ever try & sing Final Countdown again...Ever.
He actually explains it. He has a spring under the press and he knows the pressure needed to completely compress it. He estimates the correct compression for the spring to reach the wanted pressure.
It's a type of cheese that you can melt over potatoes, and eat directly. It's not strong, but has some nice warm flavour. Imagine a yellow cheddar that's maybe a bit less sharp. The Swiss eat this on bread, and they serve chips, cold cuts, and gherkins with them. Chase up a Raclette restaurant and go for a visit.
BeeRich33 thanks for the reply! I’ll have to see if I can find one. I live in the sticks so thighs are a bit limited. Maybe I’ll see if I can just order some from somewhere and give it a try.
You can boil tap water and let it cool. That removes the chlorine, but you're still left with the fluoride. I use rainwater, but since there are starlings & possums on my roof, I boil that as well.
Would hot soapy water and vinegar suffice? Or would it need to be pulled down and popped into the pot of hot water to boil? Cheese baskets and followers? Will they tollerate boiling water or just hot soapy water and vinegar?
It may cause the cheese to become very sharp as it matures, however rarely does this happen. Once all the lactose in the cheese has been consumed by the lactic bacteria, they die and help break down the fats and proteins during ageing.
Ah cool, so there's a lot of "wiggle room" in this process (unlike biological experiments which have very little tolerance). I live on the shore in Santa Cruz California and we get a lot of dust off the beach quickly highly variable temperatures with our 52F/11C average ocean temperature thanks to the Alaskan Current (we are on the wrong side of the clockwise Northern Hemi circulation - fortunately it caused our own Jack O'Neil to invent the wetsuit so we could all surf longer). Thanks for the quick answer - I wasn't even finished with the video!
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
Well this is true and ... not ! I am Swiss. On raclette you can mix it with pickles and onions in vinegar but you can also add some dry meats and so on ! It is a dish for every types of desires. So if you think « what am i do now to eat this dish properly ? », just mind « is fun and good for me ? ». Yes ? Do it ! Just do it !
I'm so looking forward to when this cheese matures so I can make my own Raclette & Potatoes! Have you tried this dish yet and if so, where?
I haven't had Raclette & potatoes - but in the states it has recently become popular to offer a steak and cheese with a raclette-like (not sure of it's true name just that it was delicious!) cheese and also grilled cheese sandwiches. With the raclette melter, it makes a dramatic looking street food here on the east coast of the US (I'm in Virginia).
The steak is a very very thin cut beef, and it has sauteed green peppers and onions with it.
french baguette, couple of slices of smoked cerrano ham and molten raclette on top....keyboard getting wet while typing...must...stop...
As a French living in Canada we love this dish so much that we usually have this at least 5-10 times every winter with fellow French.
Sometimes we even bring some cheese back from France as cheese in Canada is pretty expensive compared to France and you don't find the same .
In France most people I know only boil potatoes and have some melted cheese on it, usually with various hams, cured meat and cured sausages. I like mine with those small crunchy non-sweet pickles too. In Canada and Germany I've seen a couple variants like some veggies or even pineapple (yes it happens to Raclette too!)
I really wanna try this once I get a few easier cheeses done!
Gavin Webber yeah I've had it, right here in Switzerland
I have been a chef for 20 years now and never realized how relaxing it is to watch cheese being made. Awesome.
Ohhh NO!😲
How could you do this to me?!
..and I'm fasting right now.
We usually eat it on snowy, cold winter days, cooked in small raclette pans, beneath a hot granite plate.
Side dishes are small boiled potatoes, pickled vegetables/fruits, olives and small pieces of meat, grilled on top of the hot granite.
This is my favorite winter dish!
Oh gosh, i'm so hungry now.
Greeting from chilling freezing Switzerland 🇨🇭
(-12 degrees Celsius❄)
I have never made cheese and I dont know if I ever will, but I enjoy watching your videos.
Cheese is one of those food that can be so expensive to buy that it's worth making your own. Thank you for teaching me (us) how to make cheese at home.
This has been top priority on our "cheeses we MUST learn how to make". Thank you for the effort and research you put into this! Always a pleasure watching you work; another top-notch, quality video!
Again, another perfectly executed video. I like thatbyou put the ingredients up front, the film and audio quality, and speeding things up where appropriate.
Glad you enjoyed it!
You do an amazing job iof describing and showing the cheesemaking process. Thank you!
What a wonderfully informative video. I stumbled on this video randomly and am glad I did! I have long held an interest in cheese-making and I love that you provide all of the details such as solution strengths, heat, timing, etc. while explaining why they steps are important and what your expected outcome should be. Subscribed!
Wow! I was looking for this cheese on your channel literally yesterday and was disappointed when I couldn't find anything but next day, here it is!
I aim to please :-)
My stomach: Mmm, looks delicious.
My brain: OPEN IT! CUT IT! SLICE IT!
Dare I say the bob Ross of cheese making ? I do.
G’day curd nerds! Great video mate ! Mad love from Bahrain
The verb "racler" in Fr means "to scrape". "la raclette" (the dish and the cheese are called the same) literally means "the scraping".
Hi Gav. Thanks for the prompt order today. I was very surprised to see the cheese gear turn up the very next day after postage here in Tasmania. First off the press (literally) is going to be your raclette recipe 🤤🤤
Thanks again and keep up the great vids!
Nice one!
Hi Gavin! I made your Raclette back in September and we opened it last week. It looked gorgeous, smelled perfect and tasted very strong though a bit too tangy. As with most of my cheeses, it didn't melt. I put it in the Raclette machine and it basically just got crunchy and brown. I don't have too many books on cheese making, I have Margaret Peters...no real help there. I use our Canadian 3.25 "whole" milk. Is there a secret to having the cheese melty or is this too complicated a question? We eat Raclette every New Year's Eve and before this year, I always bought the cheese (I believe it's from France). It comes pre-sliced and it's quite mild in flavour. But mine just won't melt. I made your Jarlsberg and OOH it's good, but again no melting. Actually I've made your Cheddar and Colby too and they didn't melt either and they are so tangy. Any tips or suggestions on tang and melt? I have PH strips but don't know what the PH of the milk should be for each cheese etc...it's frustrating! Love your videos, I'm just starting to watch all of your Ask the Cheeseman videos, I'm on #19 so if you've addressed this already, my apologies! :)
Oh, if you have a book suggestion for these issues, I'd love to hear it! Thanks again.
@@rainskitchenandgarden th-cam.com/video/S-igRyFZqp4/w-d-xo.html
Looks like Gavin's Raclette does melt. Did you figure out your problem?
@@SidneyZhang did you try flamethrower?
Hi Gavin! I have a probably silly question... I’ve seen many of your videos where you use your simple brine solution to wash “blooms” or mold off of uncut cheese. My question is; would you do this with store bought cheeses like Edam or cheddar, if it’s been opened and left in the fridge too long? I’ve always thrown away cheese if ANY mold gets on it. Thanks buddy.
I don't know about washing, but you can cut mold off of hard cheeses. It is still perfectly safe to eat afterward. Most cheese mold isn't dangerous anyway, but cut cutting the moldy surface away liberally removes any guesswork. Mold can't penetrate hard cheese very well.
Great Video. I love watching you make cheese. You say to use a simple brine for the washing. As a total novice, I had to search for awhile to figure out if 'simple' brine was different than the 18% soaking brine. [For other novices - It is different]. It would help others to clarify that distinction and add a link to your very helpful (18%) brine video. Thank you so much!
Gavin I really enjoy your videos. I have one comment/request. You give very precise ingredients lists and instructions in your recipes but you never give information about the yield. I would appreciate knowing how many grams of cheese you get from each batch of cheese you make. I am also interested how much weight is lost during maturation.
Noted; the general rule of thumb with cows milk is about 10-12% of the milk. It depends on the fat content and amount of milk solids.
Crikey, that looks tasty. I love raclette. It’s one of my families favourites.
I recently saw a very unique cheese called a mimolette. It'd be interesting to see something like that made.
it was nice to see your video. very educational... thank you for making
Very interesting maturing of this cheese. Great work!
After waiting 6 long months I opened my wheel of cheese, this is right on the mark for taste and texture delicious. I use raw milk and you can taste the hay in this cheese.
I took this Raclette and a wheel of my Brei to a Christmas party, everyone enjoyed it. Only 4 of the 20 people there had tasted the Raclette before and they said it was as good as they ever had.
Congratulations Donald!
@@Schmendrake19395 Well done. :)
You got yourself a subscriber. Very nice to watch.
Hello... just a question... How do you know that your press has a weight of 5kg?
Great videos! Can't wait to try some of these. Thanks for the very detailed instructions. You have answered many cheese making questions I had in just a few vids. Thanks
You are on netflix mate!! First episode of ugly delicious!!
Thanks, Luiz. I just watched the episode. There is my 1 second of fame for the year!
This video from 3 years ago will be popular in the future
Excellent video. I'm going to have to make this one for sure. Thank you.
Hi Gavin i’m from Mexico and i want ask you something what happend if i don’t use Brevibacterium Linens to make raclette? I Can’t find it anywhere and i really wanna make raclette what do you advice me to do? Thanks for the video i have learned a lot whit your videos congratulations
I always worry that damned mobile is going to drop into the mix when you show the timer :-)
Awesome video! Thanks mate for such an informative video. I've got mine in the press now. I can barely wait to experience it when it's ready.
Very enjoyable to watch! you encouraged me to try making cheese myself :) greetings from barcelona
If I had a milk cow, civilisation would rarely see me again. I'd be making cheese all the time.
Looks delicious. Ive never had this type of cheese.
This is a great video. I've been making cheese for about 3 months now and you have been a tremendous help. I made the raclette about a month ago and i struggled with the B linens development for the first two weeks or so. I was wiping off a lot of fairly musty smelling mold. I switched to a higher brine(6%) with B. linens in it and finally got a really nice orange rind on the go. The rind in a few spots has some air under it (and has separated from the cheese underneath) But the rind seems in tact. Is this a cause for concern? No other molds on it anymore. But I have two fairly big bubbles, no other signs of the cheese 'bulging'. The air pockets have been there for a couple weeks now. When i smear with the brine i kind of flatten them down but they do pop back up. Not getting bigger or anything. Anyway I'm really glad you made this video, not a lot of guidance that I could find on raclette.
Great work so far. I think that the big bubbles in the rind will be fine. I have seen it before and it doesn't seem to affect the final product.
Thanks for the feedback. The raclette seems quite soft now. Is that what to expect? Feels more like a St. Paulin type cheese now!
@@r3taylor Did you figure it out, Rob?
This is really cool and incredible informative. Thanks for sharing!
Hey Gavin, I’m currently waiting on my B linens in the mail. Would it be possible for me to start the cheese without inoculating the milk and then simply wash the rind with the B linens when it arrives? Thanks in advance
How do you make sure the milk stays at temperature while ripening the milk?
«Great video,informative at all the right spots. Thank you for your work.
I'find the way u made the raclette it's amazing and deserve to make it but the problem is the ingredients that's hard to find them anywhere appreciated, thanks
90 percent humidity is quite high. The most I've been able to achieve in my mini fridge arrangement is 71 percent. How do you mature this at such high humidity? Is it kept in the maturation box with some water?
Yes
I don't even like cheese.. But now I know how to make raclette wheel
Hi Gavin, does the rind dry up after washing it or does it stay wet? And is it sticky like the Port Salut rind?
You should make a playlist of all the French cheese
I didn't see you skim out the globs of floating cream like you normally do. Also when rehydrating the bacteria can you stir it through the milk while it rehydrates or is it best to let it sit and then come back to stir?
Gavin, where did you get your curd cutter? It’s great!!!
it is so cool to look at your clips... respect.
I always shudder when you hold your phone over the milk to show the timer countdown! I always think... DON'T DROP IT IN THE POT GAVIN! LOL!
What would happen if you washed a cheddar like a raclette, but otherwise treated it like a normal cheddar? Just milder, or somehow anything else different?
The mesophilic culture you use is it type II or From type B ? Thank you
Noooooooooooo! Don't teach me this! It will lead to an premature death ... but I will die happy! OK ... go on then! :D
Thank you fore the recette ...good job😍👍👍👍👏👏👏
I've been patiently waiting for this one.
nice video! are there some technincs to keep the 12-16 °C?
Yes, a cheese fridge.
This is very interesting keep up the great work! !!
yes! this is what i’ve requested
The only milk we have where I live is the pasteurized homogenized type. How do you make cheese with that? Also, how do you store these cheeses while they cure and then after?
May the milk gods guide your path!!!
That's really cool
Lovely looking cheese
What will happen if i don't add brevibacterium? That's the only one that i don't have yet
Good question
looks like b linens are optional, its just for orange color and a little flavor
I have questions: can you eat the cheese after you finish pressing it and brining? I don’t trust my eyes with mold and I don’t have proper things to age cheese with yet, and yes I know it won’t have the intended flavor and it’s probably softer, but would it be safe to eat? And because of lack of development what would it taste like?
You can eat your cheese at any stage. However, it won't taste like the real deal until fully mature. Like good wine, cheese just gets better with age.
Gavin Webber so the flavor is still there, it’s just not as strong or flavorful?
If straight out of the brine, it will just be pressed salty curds. A bit like queso fresco
it's off the heat during the ripening, but the temperature goes up? the ripening process is creating heat then?
No, the steam from the pot underneath.
Could you please tell me about the fat content of milk, that you were using for making your raclette?
About 4%
@@GavinWebber thank you !
In the internet I found some articles that say that the milk should have 40-50% fat content, and I can get why and how.
dear mr webber, can i just use the whey of the first made raclette cheese to make another raclette at the future? because in my country brevibacterium linens is very hard to find and very very expensive. thanks.
I'd think not. The whey would not contain enough fat and proteins as the first cheese would be made from that.
@@dwaynemurray1167 He'd use it as a culture
Add milk to it i think...
How i wish i could taste it!!😱😛
Another way to enjoy raclette is to buy the raclette machine (www.williams-sonoma.com/products/electric-raclette-maker/), it comes with mini pans and then threes a large flat pan that goes on top where you fry up sausages and bacon. Its also traditionally eaten with other pickled vegetables. Drink with either white wine or hot tea.
I love it!😋
We have this one
www.brack.ch/trisa-raclette-grill-hot-stone-263121
Great vid, thnx!
great video very detailed and infomritive !
i've been a cooking pro for 40 + yrs. one of the restaurants was called der fondu chessel at keystone ski resort in colorado people came from around the world to ride a chairlift to enjoy fondu and other things i loved working there !
Which Brevibacterim Linens do I use? My source has three different ones
love that chesse, well done
I like your old backing tracks, they form a positive association with me as they remind me of having a go at some of my first cheeses. Can u throw in some oldies again one day for nostalgias sake? Just dont ever try & sing Final Countdown again...Ever.
Raclette is great on burgers
Do you have a journal or worklist to remember the cheese schedule?
I just use calendar entry’s to remind me
I can seem to get the link to the written recipe to work. I keep getting either a404 error or sent to an episode of your blog?
Hi great videos. could you tell me how do you know the exact pressure when the cheese? Thank you
I also wonder about this
He actually explains it. He has a spring under the press and he knows the pressure needed to completely compress it. He estimates the correct compression for the spring to reach the wanted pressure.
Ohh, the mouse was cute.
Where'd you get the container you used to soak the cheese in the brine? Does that type of container have a name?
Buuhh-keht. Bucket
You have the same accent as my mother, you from New Zealand?
Evan MacDonald he's Australian.
So what’s the general taste of this? Never had this particular variety.
It's a type of cheese that you can melt over potatoes, and eat directly. It's not strong, but has some nice warm flavour. Imagine a yellow cheddar that's maybe a bit less sharp. The Swiss eat this on bread, and they serve chips, cold cuts, and gherkins with them. Chase up a Raclette restaurant and go for a visit.
BeeRich33 thanks for the reply! I’ll have to see if I can find one. I live in the sticks so thighs are a bit limited. Maybe I’ll see if I can just order some from somewhere and give it a try.
Hi, what size is the cheese mould?
Hi gavin, is is possible to make this kind of cheese from powdered milk?
have you any recipe from goat cheese???
Nice Lad
Nice video but I would have liked to see the interior of the mature cheese.
That video is coming soon
th-cam.com/video/S-igRyFZqp4/w-d-xo.html
Is it easy being cheesy?
Hard actually 😜
I was disappointed you didn't slice into it and taste it and use it in a dish or sandwich.
Here in a partyclette; th-cam.com/video/S-igRyFZqp4/w-d-xo.html
or here in a dish; th-cam.com/video/3LnPzbI2VsY/w-d-xo.html
For water, can you use distilled water?
Yes, but you can also use filtered water
You can boil tap water and let it cool. That removes the chlorine, but you're still left with the fluoride.
I use rainwater, but since there are starlings & possums on my roof, I boil that as well.
Fav
It doesn't need to be a CG dog; a reindeer would work just as well.
Let me know if you're interested, Gav.
Do you sterilise the cheese press?
Not Me as a rule of thumb id say he sterilised everything
Would hot soapy water and vinegar suffice? Or would it need to be pulled down and popped into the pot of hot water to boil? Cheese baskets and followers? Will they tollerate boiling water or just hot soapy water and vinegar?
I think he uses white vinegar in a spray bottle and sprays it all down
What would happen if you accidentally used, say, twice the amount of bacteria in your cheese manufacturing?
It may cause the cheese to become very sharp as it matures, however rarely does this happen. Once all the lactose in the cheese has been consumed by the lactic bacteria, they die and help break down the fats and proteins during ageing.
Ah cool, so there's a lot of "wiggle room" in this process (unlike biological experiments which have very little tolerance). I live on the shore in Santa Cruz California and we get a lot of dust off the beach quickly highly variable temperatures with our 52F/11C average ocean temperature thanks to the Alaskan Current (we are on the wrong side of the clockwise Northern Hemi circulation - fortunately it caused our own Jack O'Neil to invent the wetsuit so we could all surf longer).
Thanks for the quick answer - I wasn't even finished with the video!
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
Sorry!
What changes/amendment should be made to your recipe if one is using HOMOGENIZED milk? thank you.
No changes except it may take a little longer for the curds to set properly
@@GavinWebber Many Thanks !
What is in that brin?
Hot common water?
Well this is true and ... not ! I am Swiss. On raclette you can mix it with pickles and onions in vinegar but you can also add some dry meats and so on ! It is a dish for every types of desires. So if you think « what am i do now to eat this dish properly ? », just mind « is fun and good for me ? ». Yes ? Do it ! Just do it !
Don't forget boiled potatoes.
Raclette on Amazon cost $28/lb. This is a great way to save money by making your own.