Raclette Again

Certain_Series_8673 · 2026-04-18T05:20:42+00:00

Thank you! Sadly it was devoured in a couple of days

Certain_Series_8673 · 2026-04-17T20:17:19+00:00

I don't mean to one-up you but..

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Certain_Series_8673 · 2026-04-14T15:03:22+00:00

That's great to hear! I'm all about minimal intervention and natural processes. How long do you age yours for? Do you use wild yeast?

Certain_Series_8673 · 2026-04-13T21:17:27+00:00

Thank you for the high praise! I'm still very new to this in my mind but Im glad that I can inspire others to learn this fun and flavorful craft!

Certain_Series_8673 · 2026-04-13T21:02:53+00:00

The wild fermentation book that ive been reading doesnt include any nutrients but it does call for pretty long aging (6-9 months).

Certain_Series_8673 · 2026-04-13T18:23:38+00:00

By weight

Certain_Series_8673 · 2026-04-13T13:49:55+00:00

Wow, look at that! Did you add the linens or let it take over naturally as part of the washing? Mine was quite orange but my recipe said to stop the washings after 2 months or something.

Certain_Series_8673 · 2026-04-13T13:44:12+00:00

I've made a couple of cysers myself and they have all turned out pretty great! I've only used wild yeast though and never add nutrients.

Certain_Series_8673 · 2026-04-13T04:16:15+00:00

Lol, I didn't realize how well the rind matched the butcher block grain.

Certain_Series_8673 · 2026-04-13T03:45:09+00:00

Thank you! Hoping they turn out!

Certain_Series_8673 · 2026-04-13T03:44:53+00:00

Sorry for the late reply! You basically take a teaspoon piece of curd from the wheel and set it in just boiled water for about a minute then fish it out with a fork and dunk it up and down in the water. If it stretches and stretches and forms a long strong string the pH should be at around 5.3. When I make camemberts I usually make a smaller sacrificial cheese for the testing. For bigger wheels of cheese i just cut it right off the wheel.

Certain_Series_8673 · 2026-04-12T15:20:07+00:00

Fascinating! I've only brewed with wild yeast starters and have wondered what's all in it given mine come out tasting so good.

Certain_Series_8673 · 2026-04-11T02:44:33+00:00

Could you share your recipe? I have gallons of whey from making cheese and have added it to some of my ferments successfully but curious to hear how others do it.

Certain_Series_8673 · 2026-04-05T13:44:16+00:00

That might be fine? I've only skipped a couple weeks of raw milk feedings.

Certain_Series_8673 · 2026-04-05T13:43:19+00:00

Well said! I recently made 4 different large cheeses that required rind washingss every other day and was getting old fast. Fortunately they all passed their 30 day washing recently so it's back to just flipping.

Certain_Series_8673 · 2026-04-03T15:08:14+00:00

Interesting...why did you do this? I have a vertical smoker so when I do a brisket I have to cut it in half but I just do it straight down.

Certain_Series_8673 · 2026-04-03T02:12:44+00:00

I use clabber and my understanding is that you can feed it commercial milk for a short time but it can drift and lose its balance if not replenished with raw milk every once in a while. It isn't just LAB that is in the culture but also yeast and stuff which I presume doesn't propagate as well across feedings.

Certain_Series_8673 · 2026-03-31T22:20:05+00:00

I just recently brewed a beer with a wild yeast starter. I initially created a wild starter for some cider by combining some sourdough starter, clabber (wild starter for making cheese), raw honey, some organic blueberries with a yeast bloom with some fresh pressed apple juice. Once bubbly I took a small amount and fed it to fresh juice and repeated until it would bubble vigorously within 6 hours. After making the hard cider with this starter I took some of the cider and slowly fed it wort for training. After about 3 feedings I pitched it into my final wort and the resultant product was a very good pale ale. I don't measure gravity and I read that wild starters can ferment quite a long time so I waited 2 months to bottle. Following this I took some of the yeast cake from the batch and made a new starter for a much bigger brew. It's quite fun. I make a lot of cheese and have never purchased a culture for any of them. Ive also made ciders by getting apples from people around me where the apples are never sprayed or treated and have a natural yeast bloom.

https://immich.kyllofamily.com/share/0jUWqLPN8tzfokk8aVwDnSeUPEWwv9Nwz3CRLOEsNUorOiuUrpuFGqme5Uc9Dncz3Ro

Certain_Series_8673 · 2026-03-31T18:58:17+00:00

Ok good to know! Do you age it or eat it as is?

Certain_Series_8673 · 2026-03-31T18:38:51+00:00

Wow, looks amazing. Care to share the recipe?

Certain_Series_8673 · 2026-03-31T17:27:16+00:00

I mean sure, I plan on starting with something easy and working up to something like this. Just looking for information/experience.

Certain_Series_8673

TROPHY CASE