Ingredients for 9 verrines or 4 faisselle moulds
- 1.5L milk
- 150g cottage cheese
- 1 tablespoon lemon juice
In a bowl, combine the fromage blanc and lemon juice. Gradually add the milk, mixing well.
If you wish to make a creamy fromage blanc, pour the mixture into the verrines.
If you wish to make faisselles, pour the mixture into the faisselle molds (sold separately).
Place the verrines or faisselle molds in your Little Desserts. Program 5 for 14h.
Refrigerate for at least 3 hours.
Remove the molds from their jars, place two verrine lids on the bottom of each jar and reposition the molds on top so that they drain. Drain the whey periodically. Draining time depends on the consistency you require: a few hours for faisselle, 24 to 36 hours for skyr.
