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Making fromages frais or petits Délices
Preparing the mixture
Number
of pots
6
12
10
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
- fig.14.
bottom
• Fill the pots using the ladle provided
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.
Quantity
Quantity of chilled
of milk
fromage frais
750 ml
1.5 l
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.
- fig.15,
100 g
4 drops
100 g
6 drops
do not fill them above the
Rennet or lemon juice
1 soup spoon
1 soup spoon
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