YAOURTIERE FROMAGERE - Yogurt maker LAGRANGE - Free user manual and instructions

USER MANUAL YAOURTIERE FROMAGERE LAGRANGE

Lichaam in thermoplastic

VON “TROCKENEM” KÄSE

Anodized aluminum strip

7 glass containers featuring stacking lids with labelling strip

4 small pots, strainers and covers for cheese

1 large pot, strainer and cover for cheese

Button for selection of yogurt or cheese function

On/off button SAFETY INSTRUCTIONS_______________________ SPECIFICATIONS _____________________________ Please read the following instructions and keep them on hand for later reference. Always unwind the cord completely before use. Place the appliance on a flat surface. Never place the appliance on a hot surface or near an open flame. Insert the cord plug into a 10/16 A outlet. Children should be watched to ensure that they do not use the appliance as a toy. Persons (including children) not capable of using the appliance in complete safety, whether due to their physical, sensory or mental capacity or to lack of experience or knowledge, may under no circumstances operate this appliance without supervision or instructions from a responsible person. Never submerse the appliance in water. Before handling, unplug the appliance and let cool completely. For your safety, it is recommended to never leave the appliance in a location exposed to weather or damp conditions. Do not leave the appliance plugged in when not in use. Do not move the appliance while it is operating. Do not flush-mount the appliance. This appliance is not designed for activation through use of an external timer or any type of remote control system. Never drape a cover over the appliance while it is operating. Always clean thoroughly all parts coming into contact with food products after each use. If your appliance is damaged, stop using it, and contact customer service at For your safety, use only accessories and replacement parts designed specifically for your appliance. Never put the yogurt-cheese maker in the refrigerator. Thermoplastic body Anodized aluminum trim 7 glass containers featuring stacking lids with labelling strip. 1 large pot, strainer and cover for cheese - capacity 1.5 L 4 small pots, strainers and covers for cheese - capacity 0.25 L each Backlit electronic display Audible ready signal Dry-erase marker 230 Volts - 50 Hz - 17 Watts - Class 2 Accessories sold separately by 7 glass containers featuring stacking lids with labelling strip. Kit of 14 small bottles for drinking yogurt 4 small strainers - capacity 0.25 L each 1 large strainer - capacity 1.5 L CORD______________________________________ ENG Check the power cord carefully before each use. If it appears damaged, do not operate the appliance. To prevent danger to users, the cord should be replaced only by , its customer service department or an individual certified or authorised by . These appliances comply with Directives 2006/95/EC, 2004/108/EC, WEEE 2002/96/EC and RoHs 2002/95/EC and with EC Regulation 1935/2004 concerning food contact materials.

ENVIRONMENT ______________________________ 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 10 times because this will diminish the result). A freeze-dried ferment (in this case, add two hours to the preparation time). Environmental Protection - DIRECTIVE 2002/96/EC To protect the environment and people’s health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason and as indicated by the symbol on its data plate, you may not dispose of this appliance in any public or private bin meant for household rubbish. To dispose of your appliance, you are instead responsible for taking it to a public collection centre equipped for recycling electrical or electronic devices. For information on collection and recycling centres for discarded appliances, please contact the local authorities or household rubbish collection service in your region or the shop where you purchased the appliance. CHEESE FUNCTION 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: USAGE TIPS ________________________________ YOGURT FUNCTION 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. Expect 8 to 10 hours for preparation of yogurt with whole milk, 10 to 12 hours for yogurt with semi-skimmed milk and 12 to 14 hours for yogurt with skimmed milk. Fluid Milk ½ skim UHT Milk ½ skim fresh Milk Whole UHT Milk Whole fresh Thick 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.

Ferment When making cheese for the first time, you may use fromage blanc or petit suisse cheese 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. For best results, keep your ferment refrigerated and store for no longer than eight days. This ‘regeneration’ process should also be followed no more than five times, after which the ferment weakens in effectiveness, affecting the quality of the resulting cheese. It is also possible to use a “special cottage cheese” ferment in freeze-dried form which is available at pharmacies or specialized organic foods stores. This ferment can replace the commercial cottage cheese or petit suisse and also the rennet for your 1st batch. YOGURT Milk Ferment UHT whole milk UHT semiskimmed milk UHT skimmed milk 1 commerciallysold yogurt or 1 yogurt from the preceding batch Other additive Time

8 to 10 hours 5 teaspoons of powdered milk 10 to 12 hours 5 teaspoons of powdered milk 12 to 14 hours Note: if you use a bag of freeze-dried ferments (available from pharmacies or specialized organic foods stores), the times will be indicated by the manufacturer. Note: The flavour and consistency of the first batch may be different from subsequent batches started through ‘regeneration’. CHEESE Rennet Rennet is sold in dropper bottles at the pharmacy. Whichever type of milk you use (cow’s or goat’s), use the following quantities and times: Cheesecloth Cheesecloth is also available at pharmacies. In its place, you may also use sterile gauze compresses or even a damp cloth (preferably of synthetic material to keep the curds from adhering to it). The filter cloth lets you press your cheese to eliminate as much whey as possible. Its use is optional but it is useful for making dry cheeses and/or goat cheeses that yield more whey.

Milk Ferment 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. Rennet Time First use (fromage blanc or petit suisse cheese from the store)

1st USE When unpacking the appliance, take care to remove and check all packing for parts. Make sure that no parts or accessories are missing or defective. Clean all parts thoroughly before using the appliance (see Maintenance section).

hours BEFORE USING Fresh milk Ensure that the appliance is plugged in before using. Dry the base well before putting the yogurt jars or drainers for cottage cheese back in the machine.

hours Regeneration (fromage blanc or whey from previous batch) 5 times maximum

WARNING: never put your Yogurt-Cheese Maker on a vibrating

surface (on top of a refrigerator for example) or leave it exposed to drafts. Make sure that the machine remains still during the process: do not move it and do not remove the jars and strainers during the cycle, as this could detract from the quality of the yogurt or cottage cheese. Fresh milk Whole UHT milk ½ skim UHT milk Fresh milk

Prepare your mixture for yogurt or cottage cheese (see the “Practical suggestions” and “Dosage and time settings” sections): - For yogurt, mix 1 liter of milk with ferment. For an optimal result, add the milk gradually until you obtain a smooth and homogeneous mixture. - For cottage cheese, beat the ferment alone (cottage cheese or petit suisse) before mixing it with milk (1L or 1.5L), which you should add gradually. Then add the rennet and mix gently. NB: do not beat the mixture after adding the rennet in order to allow for optimal setting. Use ingredients at room temperature. The lower the room temperature, the more time will be needed. For yogurts, it is possible to add sugar to the preparation. For cottage cheese, do not put in sugar during the making, because this can prevent the cottage cheese from setting properly. Put the mixture into the yogurt jars or drainers. NB: the ends of the drainer must be below, in the hollow (See Fig. 4). Be careful not to exceed the level indicated on the drainer. Put the yogurt jars or drainers, without their lids, into the YogurtCheese Maker. Put on the cover of the Yogurt-Cheese Maker (See Fig. 1). If you are making yogurt, stack the jar lids near your Yogurt-Cheese Maker (See Fig. 2). Fig.1 Fig.2 Plug in the unit. The screen will then display “00” with blinking. Press the button in the middle to select the yogurt function (blue screen) or cheese function (green screen) (See Fig. 3). Fig.3

Press the “time setting” button until the desired time appears (see “Dosage and time setting” section). The maximum programmable time is 15 hours. In order to accelerate the time setting, press the button for 2 seconds. Press the “start/stop” button. When the beep is heard and the selected time stops blinking, this means that the program is underway. The screen will then indicate the number of hours remaining until the end of the program. During the last hour, the countdown will be in minutes. When the cycle is over, the screen displays “00” without blinking, and the blue or green light goes off. A beep is then heard 5 times. You can stop the beeping earlier by pressing the “start/stop” button. Unplug the unit after each use. Let the machine cool for a few minutes and then remove the yogurt jars or drainers. Carefully remove the cheese pots from the yogurt-cheese maker. Put in the refrigerator for about 2 hours. Next, lift and turn each strainer in its pot until the side tabs slip into the notches. The wavelike shape makes this easy. Fig.4 Place the pots and strainers in the ‘high’ drainage position in your refrigerator. Refer to the following table to determine approximate drainage time depending on the desired use: whipped fromage blanc, ‘moist’ faisselle (i.e., to be served as is) or ‘dry’ faisselle. ATTENTION: condensation may form in the cover of the unit. When you remove the cover, be careful that the accumulated water does not drip into the yogurts or cheese.

REFRIGERATION OF YOGURT

Whipped fromage blanc = Drain 2 - 4 hours ‘Moist’ faisselle = Drain 5 - 10 hours ‘Dry’ faisselle = Drain 12 - 24 hours Screw the lids onto the glass jars and put them in the refrigerator for at least 2 hours before eating them. You can note the date when the yogurts were made or their flavors on the lids with the erasable felt tip pen provided. 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 creamy whipped fromage blanc. Take care not to whip the

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. 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 STORAGE __________________________________ YOGURT Keep your yogurt chilled, in a refrigerator. Do not keep it in the refrigerator for more than 8 to 10 days

MAKING ‘DRY’ CHEESE FROM FROMAGE BLANC

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. CHEESE Keep your 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. 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 3 to 4 days for a 1 to 1.5 L cheese or 2 to 3 days for a 0.25 L cheese. 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.

TROUBLESHOOTING _________________________ Remember that the quality of the milk and ferment you use are determining factors in the success of your cheese recipes. Always follow the cheese-making 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.

Problem Cause We recommend using whole milk or failing that adding powdered milk (5 teaspoons) to the skimmed or semi-skimmed milk. The fermentation time was too short Run another cycle of several hours. The ferment is no longer working

The yogurts are too runny The yogurts are too acidic Cannot turn cheese out of strainer Solution You used skimmed or semi-skimmed milk. The milk lacks proteins and does not allow for optimal setting. Use another brand of yogurt The regeneration is no longer effective (10 times maximum) The yogurt maker was opened during the cycle or moved NB: vibrations, even very minute ones such as those from a refrigerator in operation, can prevent yogurts from setting properly. Drafts and temperature changes can also have an impact on the setting of yogurts. The yogurt jars were poorly cleaned or rinsed Always make sure that there are no traces of dirt or dishwashing liquid in the yogurt jars. Raw fruit were added to the preparation Always cook fruit before adding it to the preparation because it is too acidic and kills the ferments, hindering optimal setting. It is better to use preserves or jam. The fermentation time was too long Reduce the fermentation time for the next batch. The rennet is too old Comply with the use-by dates on packages. The ferment does not work The milk quality is poor Try another brand of fromage blanc or petit suisse cheese. The regeneration process has expired (max 5 times). Try another brand of milk. Use fresh whole milk for best results.

The cheese is too liquidy The cheese is too crumbly The cottage cheese is too bitter The ferment does not work Use a different ferment or increase the quantity. The milk quality is poor Try reusing the cheese to start your next batch while using higher-quality milk. The cheese has not drained enough Leave the cheese longer to drain. Pour out the whey so the cheese is not left sitting in it. The jars and cottage cheese drainers were poorly cleaned or rinsed Always make sure that there are no traces of dirt or dishwashing liquid in the drainers. The ferment is too old (the regeneration process has expired) Whip the fromage blanc and try a different ferment for the next batch. Cheese left too long to mature Whip the fromage blanc. The product comes out lumpy Beat the ferment thoroughly before adding the milk. You put too much rennet into the preparation Readjust the number of drops of rennet, referring to the dosage and time setting table. MAINTENANCE ______________________________ containing detergent and clean thoroughly. You can also put them in the dishwasher. Note: Always dry all parts thoroughly before reassembling appliance for storage. Store the appliance with the cover in place. IMPORTANT: Never submerse the base of the appliance in water. Always unplug the appliance and allow to cool completely before cleaning.

STATEMENT OF WARRANTY ___________________

Appliance base and cover: Clean using a damp sponge. Dry thoroughly. Do not use harsh or abrasive products or cloths to maintain the plastic. Important: Never put the base or cover in the dishwasher. Your appliance is subject to a 2-year warranty. To extend your warranty by an additional year at no charge, simply register at the website (www.lagrange.fr). The warranty covers parts and labour and applies to manufacturing defects. The warranty does not cover damage due to misuse, failure to follow the user instructions, or dropping the appliance. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE. The vendor’s legal warranty obligations in no way exclude the manufacturer’s legal warranty obligations relating to faults or manufacturing defects in accordance with Articles 1641 et seq. of the French Civil Code. In the event of a breakdown or malfunction, contact your retailer. The appliance will be exchanged in the event Glass jars: the jars can be put in a dishwasher. They should be thoroughly dry before they are placed in the yogurt-cheese maker. Lids: To remove the markings from the lids, wipe them with a dry cloth. You can rinse the lids in water. Warning: Do not put the lids in the dishwasher as this may damage the marking area. Cheese pots and strainers: after each use and when finished turning out or using up the resulting fromage blanc, soak the strainers and pots for a few minutes if necessary in hot water

of a technical defect within 8 days after purchase. After this period, repairs will be carried out by ’s after-sales service. jars. If you use a jam that is not very thick, you can mix it directly with the milk without first heating it.

RECIPES ____________________________________ Yogurt with coffee Ingredients: 2 tablespoons of sugar (according to taste) • 1 tablespoon of instant coffee • 1 plain yogurt or 1 ferment bag • 1 L of milk. YOGURT Sweetened yogurts You can either prepare plain yogurt according to the suggestions in the “start-up” section and then add granulated sugar, or you can add sugar before preparing the yogurt. To do this, add the sugar at the same time as the milk and ferment and mix well until the sugar is fully dissolved. Variant: You can replace the sugar with vanillaflavored sugar during the preparation.

Heat some milk over a low heat. Dissolve the coffee and the sugar in the milk. Mix well. Add the remainder of the cold milk and the ferment. Mix until the consistency is homogeneous then put the mixture into the 7 jars. Option: use caramel or powdered chocolate instead of coffee. Yogurt with fresh fruits Remark: if you use fresh fruits than contain a lot of acid, we suggest adding them to the yogurt after the preparation because the acidity of the fruit can kill the ferments and hinder the preparation of the yogurt. CHEESE Important: for all recipes it is important to allow time for preparing the cheese in advance. Refer to the instructions for preparation and drainage times. Ingredients: 1 cup of chopped fresh fruit • 4 to 5 tablespoons of sugar (according to your taste) • 1 plain yogurt or 1 bag of ferment

• 1L of milk. SAVOURY DISHES Assortment of Small Fresh Cheeses in a Variety of Flavours Ingredients: 4 small (0.25 L each) faisselles made of fresh whole cow’s or goat’s milk • 1 tbsp dried or fresh herbs• 1 tbsp crushed hazelnuts or other nuts• 1 tbsp cumin or sesame seeds• 1 tbsp powdered pepper or paprika• salt to taste. Mix the milk and the ferment until the consistency is homogeneous. Add the chopped fruits while continuing to mix. Put the mixture into the 7 jars. Yogurt with jam Ingredients: 4 tablespoons of fruit jam or jelly • 1 plain yogurt or 1 bag of ferment • 1L of milk. Note: if using UHT milk allow more time for drainage. If using halfskim milk, you will need to press the cheese in a cheesecloth to eliminate as much whey as possible and help the cheese to form. Heat the jam or jelly over a very low flame. Add the milk gradually, then add the ferment. Mix well until the consistency is homogeneous. Let it cool slightly, then put the mixture into the 7 Prepare your faisselles 48 hours in advance (approx. 10 hours in cheese maker and 1 day for drainage). Salt the cheeses on both sides. Coat one cheese with the dried or fresh minced herbs (or chives), another

with the crushed hazelnuts or other nuts, the third with the cumin or sesame seeds and the last with the powdered pepper or paprika. Turn over each cheese and repeat on other side. Arrange on a plate and serve with country-style bread as the cheese course.

Add the crème fraiche. Next add the garlic (pressed in advance), finely chopped mint, mustard, oil and salt and pepper. Press the grated cucumber in a cloth to remove any remaining water. Lastly, add the grated cucumber to the mixture.

Cervelle de Canuts (serves 6) This Lyonnaise specialty is very easy to prepare. Waffles with Salmon and Dill Fromage Blanc Sauce (Serves 4) Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim cow’s milk • 1 tbsp mustard • juice of 1/2 a lemon • 1 bunch dill • salt and pepper to taste • 4 nice pieces smoked salmon. Waffle dough: 500 g flour • 1 packet yeast • ¾ L liquid (water, beer, milk) • 125 g butter • 3 to 4 eggs. Ingredients: 1 large faisselle made from 1 L of UHT whole cow’s milk • 1 • 20 cl container crème fraiche, 200 g shallots • 1/2 bunch chives • 1 bunch parsley • 1/2 bunch chervil • 1 dl oil • 1 dl dry white wine • salt and pepper to taste. Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Note that your cheese should be quite dry (drain as much whey as possible). Wash and finely mince the herbs and shallots. Beat together the cream, white wine, oil and cheese; season with the salt and pepper and add the herbs and shallots. You may serve this dish with boiled or ember-baked potatoes or spread generously on bread.

Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Pour the flour into a mixing bowl and add the salt, yeast and eggs. Beat with a whisk to incorporate the liquid. Add the butter that you have melted and left to cool. Whisk until the batter is completely uniform. Leave to stand for 30 to 60 minutes. Prepare the fromage blanc mixture during this time. Whip the fromage blanc until it has a nice, smooth texture that is not too dry (add a little whey as needed). Add the mustard, lemon juice, salt and pepper and minced dill. Cook the waffles only immediately before serving so they do not go soft. Cover them with the fromage blanc sauce and a piece of salmon and serve as an appetizer with a mesclun salad. You may also cut the waffles in halves or quarters to serve as hors d’œuvre. Tsatziki (serves 6) Ingredients: 1 large faisselle made from 1 L of UHT whole or halfskim cow’s milk • 1 tbsp thick cream • 2 cucumbers • 1 bunch fresh mint • 2 cloves garlic • 1 tbsp mustard • 1 tbsp olive oil • salt and pepper to taste. waffle iron to make sure your We recommend using a waffles are soft and scrumptious inside and pleasantly crispy outside! Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Peel and seed the cucumbers and then grate them, add coarse salt and drain in a sieve for several hours. Whip the faisselle to make a nice, smooth fromage blanc that is not too dry (add a little whey as needed).

Chocolate Faisselles __________________________________ Ingredients: 300 g dark chocolate • 0.25 L milk • 50 g sugar, chocolate chips or coconut for decoration. Quiche with Fresh Chèvre and Courgette (Serves 6) Ingredients: 1 large faisselle made from 1 L of goat’s milk (whole if possible) • Short pastry: 225 g flour • 125 g softened butter • 1 pinch salt • 70 ml water • 1 large or 2 small courgettes • 3 eggs • 1 cup milk. Bring the milk to a boil in a saucepan. Add the dark chocolate cut into small pieces and the sugar. Mix well. Turn the faisselles out onto small dessert plates and top with the chocolate sauce. Garnish with a few chocolate chips or some coconut. Prepare your faisselle 24 hours in advance following the instructions (including several hours for drainage to remove as much whey as possible). Press it in cheesecloth to drain any remaining whey. Prepare and roll out the short pastry and transfer it to a pan 30 to 40 cm in diameter. Pierce the pastry in a few places with a fork. Slice the courgette in half lengthwise, core it and slice thinly. Beat the eggs and add the milk, salt and pepper. Arrange the courgette slices in a cooking dish. Crumble the cheese over the courgette. Pour the egg mixture over the top and bake at 180°C for 30 to 40 min. depending on your oven.

Faisselles ardéchoises _________________________________ Ingredients: 1 - 500 g can chestnut purée • 40 cl whipping cream

• a few broken-up iced chestnuts for decoration. Whip the cream until it holds peaks (note that the cream must be cold to start). Add it to the chestnut purée. Turn the faisselles out onto small dessert plates and top with the chestnut and cream mixture. Garnish with a few of the iced chestnut pieces. SWEET DISHES Whipped Fromage Blanc with Strawberries (Serves 4) Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim cow’s milk • 500 g strawberries (400 g for mixture, 100 g sliced up and set aside)• 100 g icing sugar. Faisselles with Whipped Cream and Fresh Berries _________ Ingredients: 100 g strawberries • 100 g raspberries • 100 g blueberries or other berries • 1 tbsp vanilla sugar • 25 cl whipping cream • 6 mint leaves for decoration. Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Whip the fromage blanc using a hand blender. Mix in the 400 g of strawberries and 100 g of icing sugar. Pour the mixture into a saucepan, add the remaining 100 g of sliced strawberries and place over low heat. Leave to stew, taking care not to bring to a boil. When the coulis begins to stick to your spoon, remove from heat. Add the fromage blanc and blend thoroughly. Serve well chilled in small glasses. Various Side Dish Ideas for Plain Faisselles (Serves 4) 4 small (0.25 L each) faisselles made of fresh whole cow’s milk. Prepare your faisselles 48 hours in advance (approx. 10 hours in cheese maker and 1 day for drainage). Whip the cream until it holds peaks and incorporate the vanilla sugar. Turn the faisselles out into good-sized dessert cups. Cover with the whipped cream and add berries all round. Garnish each cup with a mint leaf. Faisselles with Gingerbread and Pear Compote ___________ Ingredients: 5 nice • firm pears • 4 slices gingerbread • 3 tbsp brown sugar • 20 cl dry white wine • 1 pat butter. Peel the pears and cut them into good-sized pieces. Put the pat of butter in a deep saucepan and brown the pears. Next, add the brown sugar and caramelise the pears. Then add the white wine

and crumble 3 of the gingerbread slices into the mixture. Cover and cook for about 30 minutes while stirring regularly to prevent the pears from sticking. The result should be nicely caramelised pears in a thick syrup. Turn the faisselles out onto dessert plates and arrange the warm pears around them. Drizzle the syrup over the plates and crumble the remaining slice of gingerbread over the top.

Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Whip the fromage blanc using a hand blender. Mix the egg yolks with the sugar. Cut the chocolate up into pieces and melt over low heat with the butter. Add the chocolate to the egg mixture followed by the fromage blanc, flour and baking powder. Dice the candied oranges and add them as well. Beat the egg whites with the salt until they form stiff peaks and add to the mixture. Pour into a greased pan and bake for 20 minutes at 180°C. Turn out and cool before serving accompanied by English cream or vanilla ice cream.

Fromage Blanc Mousse with Raspberries (Serves 4) Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim cow’s milk (remove and set aside 400 g of fromage blanc) 1 egg white

• juice of 1 lemon • raspberry coulis • raspberries • 1 sheet of gelatine
• 3 tbsp caster sugar • 1 pinch salt • white chocolate chips. Lemon Cheesecake (Serves 6) Ingredients: 1 large faisselle made from 1.5 L of fresh whole cow’s milk (remove and set aside 1 kg of fromage blanc) • 4 medium eggs • 2 whole lemons • 200 g sugar • ½ jar lemon jam or jelly • 1 pinch salt • 400 g of dry biscuits • 130 g butter • 1 cc of powdered cinnamon. Prepare your faisselles 48 hours in advance following the instructions (including approx. 1 day or overnight for drainage). Whip the fromage blanc using a hand blender. Soak the gelatine in cold water according to the package directions and, while waiting, combine the fromage blanc and sugar in a mixing bowl. Heat the lemon juice. Drain the gelatine and melt it in the hot lemon juice. Leave to cool. Add the pinch of salt to the egg white and beat until it forms stiff peaks. Blend the lemon juice and gelatine into the fromage blanc mixture and then incorporate the beaten egg white taking care not to deflate it. In a clear mixing bowl place a few whole strawberries, then a layer of mousse and then place in the refrigerator to set. Add a tablespoon of the coulis and then a second layer of mousse. Return to the refrigerator to allow the remaining mousse to set. Garnish with the chocolate chips just before serving.

Prepare your faisselles 24 hours in advance following the instructions (including several hours for drainage). Whip the fromage blanc using a hand blender. Preheat the oven to 160°C (setting 5/6). Grease a layer cake pan with removable bottom and cover the bottom with a circle of parchment paper. Crumble the biscuits coarsely into a bowl and add 130 g of melted butter and the cinnamon. Pour the mixture into the pan (touching the sides) to a depth of 5 mm and place the pan in the refrigerator. Finely grate the zest of the lemons. Gradually add the sugar, eggs and salt to the whipped fromage blanc until the resulting mixture is nice and creamy. Pour the mixture into the pan and smooth the surface with a spatula. Bake for about 70 minutes in the centre of the oven. Turn off the oven and open the door slightly to allow the cake to cool. Melt the lemon jelly in a small saucepan over low heat. Cool the jelly to lukewarm and pour half a centimetre over the surface of the cake. Leave in the refrigerator to set for at least 5 hours. Turn the cheesecake out onto a plate held against the pan. Chill thoroughly and serve. Gourmet Orange & Chocolate Fromage Blanc Cheesecake (Serves 6) Ingredients: 1 large faisselle made from 1 L of whole cow’s milk (remove and set aside 500 g of fromage blanc) • 4 eggs • 75 g sugar• 150 g dark chocolate • 20 g butter • 75 g flour • ½ packet baking powder • 50 g candied orangess • 1 pinch salt.