Lagrange Ligne Notice D'emploi page 62

For best results, keep your ferment refrigerated and store for no
*
longer than seven days. This 'regeneration' process should also be
followed no more than five 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 and also the rennet for your
Note: The flavour and consistency of the first batch may be
different from subsequent batches started through "regeneration".
. RENNET
4
Rennet is sold in dropper bottles at the pharmacy.
PREPARATION OF YOGURTS AND COTTAGE
CHEESE
Prepare your mixture for yogurt, cottage cheese or Greek yogurt
*
(see sections "Usage tips" above and "Quantities and timer
settings" below):
• For yogurt, mix
1 st batch.
result, add the milk gradually until you obtain a smooth and
homogeneous mixture.
• For cottage cheese, beat the ferment alone (cottage cheese)
before mixing it with milk (
Then add the rennet and mix gently.
WARNING: do not beat the mixture after adding the
rennet in order to allow for optimal setting.
Use ingredients at room temperature. Higher the ambient
*
temperature, more the time to be provided for.
To make cottage cheese or fromage blanc, we suggest
initially heating the milk to
For yogurts, it is possible to add sugar to the preparation. For cottage
*
cheese, do not put in sugar during the making, because this can
prevent the cottage cheese from setting properly.
Distribute the mixture in the yogurt jars or the cheese strainer.
*
Careful, the ends of the drainer for the small pots must
*
be below, in the hollow. Be careful not to exceed the level
indicated on the drainers.
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1 . 5 liter of milk with a ferment. For an optimal
1 L), which you should add gradually.
°.
35