Ferment Fresh cheese in a dish

Description

The Ferment Fresh cheese in the faisselle the faisselle is a typical fresh cheese, one of the oldest made by man. This fresh cheese is made with cow's, sheep's or goat's milk.

Indication

The faisselle can be eaten as well as a dessert accompanied by honey or sugar, aromatic herbs or included in a savory dish. The double dose sachet makes 1L of fresh cheese.

Intake mode

It is recommended to use perfectly clean utensils. Dissolve the ferment in 2 tablespoons of milk then gradually pour in the full liter of milk. Pour into crockery pots. Leave to ferment for 24 hours at room temperature (23 ° C). As soon as it sets, reassemble the pots in the draining position and put in the fridge. For a drier fresh cheese, let it drain longer in the refrigerator, removing the whey regularly

Storage conditions

Keep away from heat and light

Ingredients

Milk powder, Lactococcus lactis, Lyophilized animal rennet, Lactococcus cremoris, Lactococcus diacetylactis.