Ingredients for 2 cheeses
- 1L goat's milk
- 100g cottage cheese
- 1 tablespoon lemon juice
In a bowl, combine the fromage blanc and lemon juice. Gradually add the milk, mixing well.
Pour the mixture into two faisselle molds (sold separately).
Place the 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 off the whey periodically. Leave to drain for 5 days, removing the whey once or twice a day.
Place a few sheets of kitchen paper on a plate. Turn out the cheeses carefully. Salt the top of each cheese. Change the paper towel as soon as it becomes damp.
For the next three days, turn your cheeses every day, changing the paper towel and salting them.
Wait 24 hours before serving.
