Tefal YG650126, YG654882 Rennet or lemon juice, Number Quantity Quantity of chilled Pots Milk

Making fromages frais or petits Délices Preparing the mixture

This base mixture can be used for the two types of cheese preparations.

• You need preferably full-cream milk and some chilled fromage frais.

• To get a good mixture, gently beat the fromage frais using a fork or a whisk with a little milk in order to turn it into a very smooth paste. Then add the rest of the milk, whilst continuing to mix.

• Add the rennet or the lemon juice.

• Place the strainers in the pots and check that they are resting on the bottom - fig.14.

• Fill the pots using the ladle provided - fig.15, do not fill them above the level of the lip on the strainer (you need to be able to lift it out to strain the preparation).

For 6 pots: 750 ml of milk, 100 g of chilled fromage frais, 4 drops of rennet or a soup spoon of lemon juice.

For 12 pots: 1.5 L of milk, 100 g of chilled fromage frais, 6 drops of rennet or a soup spoon of lemon juice.

Number	Quantity	Quantity of chilled
of pots	of milk	fromage frais

Rennet or lemon juice

6

750 ml

100 g

4 drops 1 soup spoon

12

1.5 l

100 g

6 drops 1 soup spoon

Please note:

If you don't want to use all the pots every time, you must block the unused holes with an empty pot for the 6 pot version or the pot lids

-fig.16 for the 12 pot version.

This will not affect the fromage frais fermentation time.

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