What can you cook in a raclette maker?

How is Raclette cheese made?

Since 1 kg of the final product is obtained from 8 liters of raw materials, milk from several milk yields is collected, both morning and evening.

How to prepare Raclette:

1. Place a saucepan with milk in a water bath and heat to 31°C. There is no need to remove it from the fire, just turn it off. This way it will be possible to maintain longer the temperature necessary to stimulate the vital activity of lactic acid mesophilic bacteria and fungi.
2. Sourdough powder of 2 types, for fermentation and ripening, is poured onto the surface of the milk, left to soak for 5 minutes, and then mixed from top to bottom, very carefully, without shaking.
3. If raw milk was used to prepare Raclette, then only rennet starter diluted with water is poured in; if pasteurized, calcium chloride is also added.
4. Leave for 30-45 minutes - this time is enough for the calla to form.
5. The dense elastic clot is cut into cubes with edges measuring 0.5 cm. If there is no special cheese lyre, then the knife is used as follows: first, carefully cut off the top layer and cut horizontally, then move on to the next one.
6. Leave for 5 minutes to separate the whey and thicken the curd mass. Stir and allow the grains to settle again. The steps are repeated after another 20 minutes.
7. Carefully pour off a quarter of the whey that has risen to the surface and replace it with hot water at a temperature of 60°C.
8. Stir until the contents of the pan have cooled to 38°C. Experienced cheese makers are experimenting with the recipe for making Raclette; to wash out the acid, in order to quickly cool the contents of the pan, add cold water.
9. Stir constantly. The curd mass is considered ready when the individual grains are squeezed into a fist; they first stick together into a monolith, and then fall apart again into separate pieces.
10. Using a large slotted spoon, carefully transfer the intermediate raw material into a colander lined with gauze and leave it to separate the whey on its own.
11. After 20 minutes, the curd mass is transferred to a perforated mold, also covered with gauze, the ends are closed and pressure is applied. After 2 hours, the pressing is repeated - the resulting monolith is wrapped in a clean cloth, turned over and again placed under pressure. Pressing time is 12 hours.
12. The cheese monolith is immersed in 20% brine at a temperature of 13°C. Leave for a day, turning once in the middle of the cycle.
13. Homemade Raclette cheese is matured in a chamber at a temperature of 12-15°C and a humidity of 92-95%. You need to place a tray under the heads to make it easier to remove the released moisture.
14. After 3 days, the surface is wiped 2-3 times a day in a saline solution, the concentration is the same as for salting. After a week, the frequency of washing the heads is every other day, for a month. After 25-30 days, the formation of a crust begins. Red spots will first begin to appear on it, and then it will all turn brownish-red.

Raclette prepared at home may differ from the Swiss one in appearance, but if there is no mistake with the recipe, then the taste is completely consistent with the original. The duration of aging can be controlled independently. The minimum exposure is 8 weeks, the maximum is 1 year.

Raclette in Switzerland is made in the form of cylinders with a diameter of 30 cm and a weight of 5 kg. Heads prepared independently are much smaller - up to 2 kg. This is explained by the ripening conditions. In our small homeland, cheese is placed in well-ventilated rooms and placed on racks. The likelihood that mold will appear is low, but if dark spots appear on the surface, wipe the crust with a vinegar-salt solution, regardless of the ripening time.

• See also how Kyuflü Peynir is made

Composition and calorie content of Raclette cheese

Pictured is Raclette cheese

The product is absolutely natural, made from farm milk, 2 types of starter cultures, rennet and salt. Preservatives and stabilizers are not used. The energy value depends on the quality of the feedstock, the duration of the washing and aging process. With prolonged ripening, the texture thickens and the carbohydrate content increases.

Calorie content of Raclette cheese is 357-392 kcal per 100 g, of which

:

• Proteins - 22.7-32 g;
• Fats - 28-37 g;
• Carbohydrates - 1-2 g.

The vitamin and mineral complex is the same as that of semi-hard cheeses made from cow's milk. The group of B vitamins is represented in its entirety: thiamine, riboflavin, pantothenic, folic and nicotinic acid, pyridoxine and cyanocobalamin. After eating a 100 g piece, the body receives 36% of the daily dose of retinol and 68% of tocopherol.

Minerals per 100 g

:

• Calcium - 661 mg;
• Potassium - 75.9 mg;
• Magnesium - 24.5 mg;
• Sodium - 643 mg;
• Phosphorus - 460 mg;
• Selenium - 8 mcg.

Raclette cheese contains chlorine, iron, and zinc. The high amount of sodium is due to the fact that salt is used as a preservative.

Among the essential amino acids, phenylalanine, leucine, and lysine predominate; among the non-essential amino acids, glutamic acid and tyrosine predominate. Amino acids are the material for the construction of protein structures; they normalize metabolic processes and muscle contractions.

Despite the relatively high nutritional value, a piece of 30-40 g can be eaten for breakfast, even if you have to constantly monitor your own weight. This dietary supplement suppresses the feeling of hunger for a long time, allows you to maintain an active lifestyle and avoid snacking until your next meal.

In Switzerland, Raclette cheese is rarely eaten without prior heat treatment, so you should not count on replenishing your vitamin reserve. Mineral substances are transformed slightly when heated. Amino acids, essential and non-essential, are also preserved in their entirety.

• See also the composition and calorie content of Kars peynir

Rating of raclette girls

In addition to studying the characteristics, parameters and functionality of kitchen equipment, it is worth familiarizing yourself with the best manufacturers of raclette grills, which produce excellent models with low cost and high efficiency. Each of the presented options is easy to use, easy to clean and has wide functionality. List of the best models:

The raclette grill Kitfort KT 1651 is an ideal option for preparing delicious dishes at parties and corporate events. A distinctive feature of the device is its small size and low cost. The design consists of several panels, which are evenly heated by an electric heating element. The lower part is designed to simultaneously accommodate eight trays needed to slowly melt the cheese. The top panel is needed for frying meat and vegetables. The power of the equipment is 1.5 kW, and the cable length is 1 m.

Cooking cheese aspic with chicken on a grilled raclette maker Kitfort KT 1651

Raclette maker Russell Hobbs 21000-56 is a universal grill for frying food, equipped with a flat stone. The device has an attractive appearance, small dimensions and a compartment for accumulating fat. In addition, the design is equipped with additional trays for frying pancakes, sandwiches and flatbreads. The case has a temperature regulator and convenient handles for moving the equipment. System power – 1.2 kW.

Using eight frying pans simultaneously on a Russell Hobbs 21000-56 raclette maker

Raclette maker Homeclub BA-08AA0900 is a popular device for melting cheese and frying food. The device comes with an additional grill panel, a plate with a non-stick coating, and a temperature regulator that allows you to heat the element up to 200 degrees. As well as eight auxiliary trays. The power of the device is 1.5 kW.

Raquelet maker Homeclub BA-08AA0900 with non-stick coating

Raquelet maker Kitfort KT 1647 – perfect for use in large companies. The device has large dimensions, however, this is compensated by the high speed of cooking. The Kitfort raclette maker is equipped with eight trays and a compartment for accumulating fat. The system power is 1.2 kW. The heating element is located strictly between the top and bottom panels. Convenient transportation of equipment is ensured by the presence of handles.

The trays of the Kitfort KT 1647 raclette maker, unlike other devices, are square in shape

The Cloer 6420 raclette maker is an excellent German option, necessary for preparing cheese, meat and vegetables. The top panel is made of stone and is removable, so the compartment can be washed under running water. The bottom panel is designed for heating cheese and preparing snacks.

The Cloer 6420 raclette maker is equipped with a stone non-stick plate

All available models are united by low cost and a wide range of functions.

Important! Before using the equipment, you should carefully read the operating instructions.

Benefits of Raclette cheese

Fermented milk products in any form are beneficial for the gastrointestinal tract. When fats in cheese enter the esophagus and stomach, they form a film that reduces the aggressive effects of hydrochloric and bile acids and reduces the likelihood of developing peptic ulcers. Persons with a history of stomach and duodenal ulcers are advised to eat a small piece before going to bed.

Benefits of Raclette cheese when consumed regularly

:

1. Strengthens bones and cartilage tissue, accelerates the regenerative properties of muscle fibers.
2. Accelerates the growth of children and prevents the development of osteoporosis in adults.
3. Increases blood clotting, stabilizes the hematopoietic system, increases vascular tone and reduces permeability.
4. Improves vision and hearing, suppresses optic nerve degeneration.
5. Stimulates hair growth and strengthens nails.

Raclette cheese has a salty taste, and salt retains water. Thanks to this property, a hypotonic crisis can be avoided. In addition, the skin will remain elastic for a long time, and the formation of wrinkles will slow down.

Eating an appetizing product is a pleasure. The impulses that taste buds located on the tongue transmit to the brain stimulate the production of happiness hormones: endorphin, norepinephrine and serotonin. Your mood improves and it becomes easier to cope with emotional overload. And easily digestible milk protein quickly relieves muscle fatigue.

When the acid-base balance of the oral cavity changes to the acidic side, the vital activity of the pathogenic flora colonizing the gingival pockets and the surface of the tonsils is suppressed. If you eat Raclette cheese in your diet, then caries, periodontal disease and periodontitis occur much less frequently.

What is a raclette maker

The raclette maker is a convenient electrical appliance designed for preparing various dishes coated with cheese. The lower part of the device is equipped with several blades designed to melt cheese and other products. The top compartment is equipped with a non-stick coated metal plate designed for frying vegetables, meat and mushrooms.

Raclette bowl with stone cooking plate

The device is ideal for preparing light breakfasts, thereby simplifying the life of any housewife. Even children can use the raclette maker, as the device is really safe and easy to use.

Contraindications and harms of Raclette cheese

Restrictions for introducing the product into the diet are allergies to cow's milk. Despite the fact that the annotation for Swiss Raclette states that the cheese is lactose-free, that is, milk sugar is completely transformed during long-term aging, if you have a history of lactase deficiency, then you should start getting acquainted with the new taste with a small piece, especially if ripening was limited to 2-3 for months.

You can eat up to 100 g of semi-hard Raclette cheese per day, but with high blood pressure, kidney failure, exacerbation of chronic cholecystitis, peptic ulcers and gout, you should limit yourself to 30-40 g per day due to the high salt content.

You should not forget about cholesterol. It is relatively small compared to fermented milk products of this type - only 96 mg per 100 g, but in case of obesity, progressive atherosclerosis, hypertension, the daily portion should be halved or temporarily discontinued.

Raclette cheese can cause harm if you are overweight and have a sedentary lifestyle. But if you have time to exercise, then you don’t have to worry that a 100 g piece will cause the formation of a fat layer. To burn 360 kcal, 40-45 minutes of active training or 2.5 hours of walking is enough, but not walking at a slow pace, but periodically changing the pace. If you use it occasionally, then it is enough to take care of a rational diet.

Recipes with Raclette cheese

This variety is placed on an assorted cheese plate, used to make sandwiches and sandwiches, and added to casseroles, sauces and hot dishes. You can sprinkle it on pizza or add it to baking fillings. The taste goes well with semi-sweet or sweet red and white wines, homemade liqueurs.

And here’s how they eat Raclette in Switzerland: cut the whole head, melt the surface and scrape off the heated, viscous mass with a spoon. That is why the variety got its name (translated from French as “scrape”). Nowadays the cut is treated with a special burner, but once it was heated by an open flame.

Recipes with Raclette cheese:

• Casserole
  . Boil several potatoes - 4-5 pieces, fry red onion rings until golden brown, cut several cherry tomatoes in half and pickled small cucumbers - 10-12 pieces each. Everything is laid out on a plate, alternating, the potatoes are first peeled and cut into thick pieces, a few pickled champignons and pieces of ham are added - 200 g in total. Melt the cheese in a special raclette maker or using a burner and pour in the contents of the dish. If there are no special culinary tools, then you can use the following method: put all the ingredients in ceramic pots, put finely chopped cheese on them and place everything in the oven until it melts. Serve the casserole hot.
• Pasta sauce
  . Boil pasta of any kind. Melt the cheese, cut into small pieces, mix with a small amount of butter and a few tablespoons of cream and add finely chopped dill and parsley. Pour over the pasta before serving while it is hot.
• Egg sandwiches
  . The oven regulator is set to 150°C. Grease the slices of bread with butter and fry in a frying pan with a thick bottom until golden brown on one side, then turn over, sprinkle the other with grated cheese and fry again - the cheese begins to melt. Remove the bread, put it in the oven and leave until the cheese melts. Break the eggs into a frying pan separately, adding oil so that they do not merge, wait until the whites thicken, but the yolk remains runny. Place the bread and cheese on a dish, brush with honey, and lay scrambled eggs on top.
• Sweet breakfast
  . It is best to cook on the grill or in the microwave. Thin pieces of pear are brushed with honey and left for 40 minutes to soak well. Heat the sandwich buns and melt the cheese. Grease the cut bun on both sides with mustard dressing, add a mint leaf, a sprig of parsley, pieces of pear and close the bun. Before serving, reheat, but so that it becomes warm, not hot.

The classic way to eat Raclette: form a plate with high sides made of foil, put thinly sliced ​​cheese on it, put it in the oven, preheated to 150°C. If you overheat, a crust will form on the surface. Season with pepper to taste and sprinkle with lemon juice. Served with cold cuts and baked vegetables. But the taste goes best with boiled potatoes, onions and pickled cucumbers.

• See also recipes for dishes with Kopanisti cheese

Recipes for cheese gatherings

Long winter evenings are conducive to organizing parties with friends. And on weekends, with the help of a raclette maker, you can gather your household at the family table for breakfast. Recipes for preparing dishes using this device are easy to find online. Many authors accompany the sequence of cooking culinary delights with visual photos.

For raclette, it is recommended to choose hard, fatty cheeses that melt well.

Hearty snack

Ingredients needed for 1 serving:

• medium-sized boiled potatoes - 1 piece;
• cheese - 200 grams;
• pickled champignons - 2-3 pcs;
• pickled cucumbers - 2-3 pcs;
• tomatoes - 1 piece;
• ham 50 grams;
• onion 1 head.

Cut the ingredients into slices and arrange in layers in portion forms. The top layer should be pieces of cheese. The frying pans are installed on the lower panel of the raclette maker for baking, and on the upper panel you can fry bread toasts at this time.

Raclette with seafood

To prepare you will need shrimp, bell pepper or zucchini, tuna steak and 200 grams of good hard cheese. The ingredients, cut into pieces, should be grilled, then placed in portioned raclette molds and covered with slices of cheese, then placed in a raclette maker for baking.

If you want to surprise your guests and at the same time free yourself from tedious cooking, buy a raclette maker. This unusual device will allow you to prepare hearty and simple dishes with an original presentation.

Preparation time: 10 min.

Cooking time: 20 min.

Number of servings: 4 pcs.