Usage Tips - Lagrange Ligne Bedienungsanweisung

USAGE TIPS

YOGURT FUNCTION
. MILK
1
Whole or semi-skimmed UHT milk is easier to use (these types of
*
milk do not require boiling).
Raw or pasteurized milk (homogenized,
*
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
*
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
spoons of powdered milk and expect
Expect to hours for preparation of yogurt with whole milk,
8 10
*
11 hours for yogurt with semi-skimmed milk and
for yogurt with skimmed milk.
. FERMENT
2
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
*
time).
2 % or skimmed) must be
teaspoons of
5
3 soup
hours of preparation.
15
to
9
12 to 14 hours
hours to the preparation
2
CHEESE FUNCTION
. MILK
1
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.
Milk
½ skim
Fluid
UHT
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
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
2
When making cheese for the first time, you may use fromage
*
blanc from the store as ferment.
Afterwards, you can simply set aside
*
cheese you have made or a cup of whey to use for the next batch.
61
E N G
Milk Milk Milk
½ skim Whole Whole
fresh UHT fresh
1 minute and then
generous tablespoons of the
2
Thick