Lagrange 439 601 Betriebsanleitung Seite 85

cheese while it is still in the strainer as this would make it drip
out through the holes.
Add just a small amount of salt if you like your cheese salty. Note
that adding salt causes the cheese to produce more whey.
You may also want to leave your faisselle longer to drain to
produce 'dry' cheese. It is possible to press your cheese in a
fi lter cloth to eliminate as much whey as possible and then to
give it the desired shape
MAKING 'DRY' CHEESE FROM FROMAGE BLANC
Fromage blanc is the starting point for most cheeses and requires
only a few extra steps to create dryer cheese. Here are some
suggestions, keeping in mind that the fl avour and texture of your
cheese may vary widely depending on the time of year, type of
milk, amount of salt, temperature and placement of the cheese
maker.
Procedure:
Turn out the cheese and sprinkle a pinch of salt over the top.
Season additionally as desired (e.g., pepper, herbs, cumin).
The next day, turn the cheese over and salt again lightly on the
other side.
Repeat each day for 3 to 4 days for a 1 to 1.5 L cheese or 2 to
3 days for a 0.25 L cheese.
Your cheese is now ready for the maturing phase. Cheese matures
best in a cellar or basement with good air circulation at around
15°C. If a basement is not available, put the cheese in the coolest
place in your home and cover it with a mesh cheese cover to
keep insects away. Continue turning the cheese over every day.
For dryer cheese, leave in this manner for several days until
reaching the desired consistency. For runnier cheese, follow the
same procedure but keep the air temperature at 20 to 22°C and
air circulation to a minimum.
Note: feel free to experiment until you arrive at the type of cheese
you prefer. For example, a semi-soft, crumbly cheese such as
Crottin de chèvre takes approximately 0.5 L of milk.
For larger cheeses it is necessary to multiply all proportions. For
your fi rst cheeses, however, we recommend using 1 L of milk.
STORAGE __________________________________
YOGURT
Keep your yogurt chilled, in a refrigerator.
Do not keep it in the refrigerator for more than 8 to 10 days
CHEESE
Keep your fromage frais cool in the refrigerator.
To keep the faisselles moist, leave them in their strainers in the
low position in their pots so that they stay in contact with the
whey.
For a dryer product, leave the strainer in the low position in
its pot after fi rst removing all whey or in the high position to
continue drainage.
Use the supplied covers for the pots to prevent the cheese
from taking on the odours and fl avours of other foods in the
refrigerator.
You may store your cheese for up to 10 days in this manner.
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