Lagrange Ligne, Уведомление

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Milk
½ skim
UHT
Milk
½ skim
fresh
Milk
Whole
UHT
Milk
Whole
fresh
Fluid Thick
USAGE TIPS
YOGURT FUNCTION
1
. MILK
*
Whole or semi-skimmed UHT milk is easier to use (these types of
milk do not require boiling).
*
Raw or pasteurized milk (homogenized,
2
% or skimmed) must be
boiled (it would be dangerous to use raw milk without first boiling
it) and cooled and then strained to remove the skin.
*
Whole milk produces a yogurt that is more creamy and tasty.
*
For yogurt with a firmer consistency, add about
5
teaspoons of
powdered milk.
*
Soy drinks or flavored soy drinks can be used to make
vegetable yogurts.
*
If you prefer ewe's milk or goat's milk, it is also possible to make
yogurts with these types of milk. In this case, add about
3 soup
spoons of powdered milk and expect
15
hours of preparation.
*
Expect 8 to 10 hours for preparation of yogurt with whole milk, 9 to
11
hours for yogurt with semi-skimmed milk and
12
to
14
hours
for yogurt with skimmed milk.
2
. FERMENT
You can use several types of ferment:
*
Plain yogurt sold in stores.
*
Yogurt that you made before (remark: do not use yogurt that you
have made more than
5 times because this will diminish the result).
*
A freeze-dried ferment (in this case, add
2
hours to the preparation
time).
CHEESE FUNCTION
1
. MILK
*
You may use either cow's or goat's milk. Goat's milk reduces much
more than cow's milk, resulting in greater whey loss.
*
Use fresh whole milk where possible when making ‘faisselles’
(curd cheese) and UHT whole milk when making whipped fromage
blanc. Whole milk yields softer cheese and enhances the flavour
of fromage blanc.
*
Refer to the following scale to choose your milk based on the
desired consistency.
*
If using farm milk, boil it first to prevent any contamination of the
milk (proliferation of bacteria can be hazardous). To do this, heat it
just to the boiling point for a maximum of
1 minute and then
allow to cool to room temperature and strain to remove any skin.
*
The fat content and consistency of your cheese will vary widely
depending on the milk you use.
2
. FERMENT
*
When making cheese for the first time, you may use fromage
blanc from the store as ferment.
*
Afterwards, you can simply set aside
2
generous tablespoons of the
cheese you have made or a cup of whey to use for the next batch.
61
ENG