User manual LAGRANGE FROMAGERE

[. . . ] 25 L each - Backlit electronic display - Audible ready signal - 230V – 50 Hz – 7W Accessories available from LAGRANGE: - 4 small strainers - capacity 0. 25 L each - 1 large strainer - capacity 1. 5 L - ENVIRONMENT __________________________________ 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 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 faisselle longer to drain to produce 'dry' cheese. MAKING 'DRY' CHEESE FROM FROMAGE BLANC -1- 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. 77 LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 80 Procedure: • Turn out the cheese and sprinkle a pinch of salt over the top. € 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. € Your cheese is now ready for the maturing phase. To extend your warranty by an additional year at no charge, simply register at the LAGRANGE website (www. 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. 25 L each) faisselles made of fresh whole cow's or goat's milk 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. 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 LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 83 Prepare your faisselles 48 hours in advance (approx. 10 hours in cheese maker and 1 day for drainage). 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. [. . . ] 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. [. . . ]