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
• 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 | Rennet or lemon juice | ||
of pots | of milk | fromage frais | |||
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6 | 750 ml | 100 g | 4 drops | 1 soup spoon | |
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12 | 1.5 l | 100 g | 6 drops | 1 soup spoon | |
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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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