Number
of pots
Quantity
of milk
Quantity of chilled
fromage frais
Rennet or lemon juice
6 750 ml 100 g 4 drops 1 soup spoon
12 1.5 l 100 g 6 drops 1 soup spoon
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 full-cream milk and some chilled fromage frais.
• 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.
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.
