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

USER MANUAL YAOURTIERE FROMAGERE LAGRANGE

CONDITIONS DE GARANTIE

- BESCHRIJVING VAN HET APPARAAT -

Fiscelle ardechoises.

- DESCRIPTION OF APPLIANCE -

1. Backlit electronic display
2. Anodized aluminum strip
3. Thermoplastic body
4. 7 glass containers featuring stacking lids with labelling strip
5. 4 small pots, strainers and covers for cheese
6. 1 large pot, strainer and cover for cheese
7. Cheese maker cover
8. Time setting button
9. Button for selection of yogurt or cheese function
10. On/off button

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 submerge 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 LAGRANGE.
For your safety, use only LAGRANGE accessories and replacement parts designed specifically for your appliance.
Never put the yogurt-cheese maker in the refrigerator.

SPECIFICATIONS

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 LAGRANGE :

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

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 LAGRANGE, its customer service department or an individual certified or authorised by LAGRANGE. 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.

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.

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.

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).

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:

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.

Note: The flavour and consistency of the first batch may be different from subsequent batches started through 'regeneration'.

Rennet

Rennet is sold in dropper bottles at the pharmacy.

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.

QUANTITIES AND TIMER SETTINGS

YOGURT

Milk	Ferment	Other additive	Time
UHT whole milk	1 commercially-sold yogurt or 1 yogurt from the preceding batch	-	8 to 10 hours
UHT semi-skimmed milk		5 teaspoons of powdered milk	10 to 12 hours
UHT skimmed milk		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.

CHEESE

Whichever type of milk you use (cow's or goat's), use the following quantities and times:

Milk		Ferment	Rennet	Time
First use (fromage blanc or petit suisse cheese from the store)
Fresh milk	1 I	1 tbsp or 1 petit suisse	3 drops	10 hours
	1,5 I	2 tbsp or 2 petit suisse	5 drops
Whole UHT milk	1 I	1 tbsp or 1 petit suisse	6 drops	12 hours
	1,5 I	2 tbsp or 2 petit suisse	8 drops
½ skim UHT milk	1 I	1 tbsp or 1 petit suisse	6 drops	14 hours
	1,5 I	2 tbsp or 2 petit suisse	8 drops
Fresh milk	1 I	1 tbsp or 1 petit suisse	6 drops	12 hours
	1,5 I	2 tbsp or 2 petit suisse	8 drops
Regeneration (fromage blanc or whey from previous batch) 5 times maximum
Fresh milk	1 I	2 tbsp or 1 cup of whey	3 drops	8 hours
	1,5 I	3 tbsp or 1 cup of whey	5 drops
Whole UHT milk	1 I	2 tbsp or 1 cup of whey	6 drops
	1,5 I	3 tbsp or 1 cup of whey	8 drops
½ skim UHT milk	1 I	2 tbsp or 1 cup of whey	6 drops
	1,5 I	3 tbsp or 1 cup of whey	8 drops
Fresh milk	1 I	2 tbsp or 1 cup of whey	6 drops	10 hours
	1,5 I	3 tbsp or 1 cup of whey	8 drops

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.

FIRST USE AND DAILY OPERATIONS

1stUSE

• 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).

BEFORE USING

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.

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.

PREPARATION OF YOGURT AND COTTAGE CHEESE

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 Yogurt-Cheese 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.

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.

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.

DRAINING THE FROMAGE BLANC

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' faiselle (i.e., to be served as is) or 'dry' faiselle.

Whipped fromage blanc = Drain 2-4 hours

'Moist' faiselle = Drain 5-10 hours

'Dry' faisselle = Drain 12 - 24 hours

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

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 faiselle 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

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.

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 1.5L cheese or 2 to 3 days for a 0.25L 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^ 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

YOGURT

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

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.

TROUBLESHOOTING

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.

Remember that the quality of the milk and ferment you use are determining factors in the success of your cheese recipes.

No	Problem	Cause	Solution
1	The yogurts are too runny	You used skimmed or semi-skimmed milk. The milk lacks proteins and does not allow for optimal setting.	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	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 theferments, hindering optimal setting. It is better to use preserves or jam.
2	The yogurts are too acidic	The fermentation time was too long	Reduce the fermentation time for the next batch.
3	Cannot turn cheese out of strainer	The rennet is too old	Comply with the use-by dates on packages.
		The ferment does not work	Try another brand of fromage blanc or petit suisse cheese.
			The regeneration process has expired (max 5 times).
		The milk quality is poor	Try another brand of milk. Use fresh whole milk for best results.
4	The cheese is too liquidy	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.
5	The cheese is too crumbly	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.
6	The cottage cheese is too bitter	You put too much rennet into the preparation	Readjust the number of drops of rennet, referring to the dosage and time setting table.

MAINTENANCE

IMPORTANT: Never submerge the base of the appliance in water. Always unplug the appliance and allow to cool completely before cleaning.

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.

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

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.

STATEMENT OF WARRANTY

Your appliance is subject to a 2-year warranty.

To extend your warranty by an additional year at no charge, simply register at the LAGRANGE 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

of a technical defect within 8 days after purchase. After this period, repairs will be carried out by LAGRANGE's after-sales service.

RECIPES

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 vanilla-flavored sugar during the preparation.

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.

Ingredients: 1 cup of chopped fresh fruit · 4 to 5 tablespoons of sugar (according to your taste) · 1 plain yogurt or 1 bag of fermented · 1L of milk.

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 fermented · 1L of milk.

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

jars. If you use a jam that is not very thick, you can mix it directly with the milk without first heating it.

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.

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.

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.

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.

Note: if using UHT milk allow more time for drainage. If using half-skim milk, you will need to press the cheese in a cheesecloth to eliminate as much whey as possible and help the cheese to form.

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.

Cervelle de Canuts (serves 6)

This Lyonnaise specialty is very easy to prepare.

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.

Tsatziki (serves 6)

Ingredients: 1 large faisselle made from 1 L of UHT whole or half-skim 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.

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).

Add the crème fraîche. 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.

Waffles with Salmon and Dill Fromage Blanc Sauce (Serves 4)

Ingredients: 1 large fasselle 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 · 3 / 4 L liquid (water, beer, milk) · 125 g butter · 3 to 4 eggs.

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'oeuvre.

We recommend using a LAGRANGE waffle iron to make sure your waffles are soft and scrumptious inside and pleasantly crispy outside!

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.

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^ for 30 to 40 min. depending on your oven.

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.

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 400g of strawberries and 100 g of icing sugar. Pour the mixture into a saucepan, add the remaining 100g 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 Faiselles (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).

Chocolate Faiselles

Ingredients: 300 g dark chocolate · 0.25 L milk · 50 g sugar, chocolate chips or coconut for decoration.

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.

Ingredients: 1 - 500 g can chestnut puree · 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 puree. 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.

Faiselles 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.

Whip the cream until it holds peaks and incorporate the vanilla sugar. Tum the faiselles out into good-sized dessert cups. Cover with the whipped cream and add berries all round. Garnish each cup with a mint leaf.

Faiselles 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 faiselles 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.

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 400g 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.

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.

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 · 1 / 2 packet baking powder · 50 g candied orangess · 1 pinch salt.

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^ . Turn out and cool before serving accompanied by English cream or vanilla ice cream.

Lemon Cheesecake (Serves 6)

Ingredients: 1 large fasselle 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 · 1 / 2 jar lemon jam or jelly · 1 pinch salt · 400 g of dry biscuits · 130 g butter · 1 cc of powdered cinnamon.

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^ (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 130g of melted butter and the cinnamon. Pour the mixture into the pan (touching the sides) to a depth of 5mm 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.

BP 75

17, Chemin de la Plaine

ZA les Plattes

69390 VOURLES

France

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