*
Your cheese is now ready for the maturing phase. Cheese matures
best in a cellar or basement with good air circulation at around
15
°C. If a basement is not available, put the cheese in the coolest
place in your home and cover it with a mesh cheese cover to keep
insects away. Continue turning the cheese over every day.
*
For dryer cheese, leave in this manner for several days until
reaching the desired consistency. For runnier cheese, follow the
same procedure but keep the air temperature at
20
to
22
°C and
air circulation to a minimum.
Note:
Feel free to experiment until you arrive at the type of
cheese you prefer. For example, a semi-soft, crumbly cheese such
as Crottin de chèvre takes approximately
0
.
5
L of milk. For larger
cheeses it is necessary to multiply all proportions. For your first
cheeses, however, we recommend using
1
L of milk.
STORAGE
YOGURTS
*
Keep your yogurt chilled, in a refrigerator.
*
Do not keep it in the refrigerator for more than
10
dayss
CHEESE
*
Keep your cottage cheese or fromage frais cool in the refrigerator.
*
To keep the faisselles moist, leave them in their strainers in the low
position in their pots so that they stay in contact with the whey.
*
For a dryer product, leave the strainer in the low position in
its pot after first removing all whey or in the high position to
continue drainage.
*
Use the supplied covers for the pots to prevent the cheese from
taking on the odours and flavours of other foods in the refrigerator.
*
You may store your cheese for up to
10
days in this manner.
TROUBLESHOOTING
Always follow the instructions in this guide carefully; this will prevent
the most common problems. If you still experience difficulties,
refer to the following table for possible explanations and tips for
resolving your problem.
Remember that the quality of the milk and ferment you use are
determining factors in the success of your recipes.
67
ENG
Summary of Contents for Ligne
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