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CHEESE
Whichever type of milk you use (cow's or goat's), use the following
quantities and times:
Milk
First use (fromage blanc from the store) - To make fromage blanc,
we suggest initially heating the milk to 35°
1 L
Fresh
milk
1.5 L
1 L
Whole
UHT milk
1.5 L
1 tbsp + 5 teaspoons of
1 L
powdered milk
½ skim
UHT milk
2 tbsp + 5 teaspoons of
1.5 L
powdered milk
1 L
Fresh
milk
1.5 L
Regeneration (fromage blanc or whey from previous batch) 5 times maximum -
To make fromage blanc, we suggest initially heating the milk to 35°
1 L
Fresh
milk
1.5 L
1 L
Whole
UHT milk
1.5 L
1 L
½ skim
UHT milk
1.5 L
1 L
Fresh
milk
1.5 L
Note: If you use a bag of "special cottage cheese" ferment in
freeze-dried form (available from pharmacies), the times will be
indicated by the manufacturer. NB: these bags contain rennet, so
it is not necessary to add it.
Ferment
Rennet
Time
1 tbsp
3 drops
12 hours
2 tbsp
5 drops
1 tbsp
6 drops
12 hours
2 tbsp
8 drops
6 drops
14 hours
8 drops
1 tbsp
6 drops
12 hours
2 tbsp
8 drops
2 tbsp
3 drops
3 tbsp
5 drops
2 tbsp
6 drops
8 hours
3 tbsp
8 drops
2 tbsp
6 drops
3 tbsp
8 drops
2 tbsp
6 drops
10 hours
3 tbsp
8 drops
MAKING 'DRY' CHEESE FROM FROMAGE BLANC
For 'moister' cheese, leave the whey in the pot so that it stays in
*
contact with the fromage blanc to prevent it from 'drying out'
too much.
Of course, if you prefer dryer cheese, simply keep removing the
*
whey as it accumulates. To speed up the drainage process, slice the
faisselle carefully in a few places. To enjoy the resulting faisselle,
you may simply turn it out and serve, or you may whip with a
whisk or hand blender to make 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 filter cloth to
eliminate as much whey as possible and then to give it the desired
shape. 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 flavour 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
*
days for a
.
L cheese.
3
0
25
66
3
to
4
days for a
1
to
1
.
5
L cheese or
2
to
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