Lagrange 439 601 Betriebsanleitung Seite 81

Ferment
When making cheese for the fi rst time, you may use fromage
blanc or petit suisse cheese from the store as ferment.
Afterwards, you can simply set aside 2 generous tablespoons
of the cheese you have made or a cup of whey to use for the
next batch.
For best results, keep your ferment refrigerated and store for no
longer than eight days. This 'regeneration' process should also
be followed no more than fi ve times, after which the ferment
weakens in effectiveness, affecting the quality of the resulting
cheese.
It is also possible to use a "special cottage cheese" ferment in
freeze-dried form which is available at pharmacies or specialized
organic foods stores. This ferment can replace the commercial
cottage cheese or petit suisse and also the rennet for your 1st
batch.
Note: The fl avour and consistency of the fi rst batch may be
different from subsequent batches started through 'regeneration'.
Rennet
Rennet is sold in dropper bottles at the pharmacy.
Cheesecloth
Cheesecloth is also available at pharmacies. In its place, you may
also use sterile gauze compresses or even a damp cloth (preferably
of synthetic material to keep the curds from adhering to it). The
fi lter cloth lets you press your cheese to eliminate as much whey as
possible. Its use is optional but it is useful for making dry cheeses
and/or goat cheeses that yield more whey.
QUANTITIES AND TIMER SETTINGS _____________
YOGURT
Milk Ferment
UHT whole
milk
1 commercially-
UHT semi-
sold yogurt or 1
skimmed milk
yogurt from the
preceding batch
UHT skimmed
milk
Note: if you use a bag of freeze-dried ferments (available from
pharmacies or specialized organic foods stores), the times will be
indicated by the manufacturer.
CHEESE
Whichever type of milk you use (cow's or goat's), use the following
quantities and times:
80
Other additive Time
8 to 10
-
hours
5 teaspoons of 10 to 12
powdered milk hours
5 teaspoons of 12 to 14
powdered milk hours