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Fontainebleau my home or cottage cheese tests

In Denmark, the choice of dairy products is much smaller than in France. To vary our desserts I started to make white cheese. In my last test, I made a Fontainebleau: a mix of cottage cheese and whipped cream: a little treat ... In this article you'll see a few different versions: with caramelized milk, plain, blueberry, cherry syrup ...

Since this dessert is white, it would be perfect to be placed on the new site Yummy (remember the magazine in which I am a columnist). You have until Feb. 5 to submit your recipes on the following topics: endive, grapefruit, waffles, white and smoothies Express. This is an opportunity for you to be part of the first issue of this online magazine and see your recipe development. Then you have beautiful photos, recipes that fit the themes of the first number then click here . Go see there are already many recipes super cool ...

for cheese:
1 liter of fresh whole milk bio
1 / 4 tablet of rennet or 4 drops of liquid rennet
160 ml of fermented milk
160 ml of water ;




In a saucepan, heat the 2 whole milk and fermented at 20 ° C. In a bowl put the 1 / 4 tablet of rennet and 160 ml of water to dissolve. (If using liquid rennet put it directly without adding water) Add the hot milk off the heat, stir minimally . Let the milk curdle, it takes about 12 hours or overnight (I'm down next to the boiler to be sure of the temperature).
The next day, cut in large cubes with a knife into the cheese curd. Take a colander, cover with cheesecloth (boiled in water first to sterilize it) and carefully pour the pieces of fresh cheese whey. (You can get the whey for other cheeses). Let drain 30 minutes and then tighten the cheesecloth into a pouch and close with string and hang for 2 hours this pouch to the faucet in your sink so that the cheese continues to drip. You see then that the cheese is denser but has lost much of its mass. You can retrieve and transfer to a plate, he is ready for use.
For 1 liter of milk was obtained fresh cheese for 4 people.


for Fontainebleau:
300 gr white cheese
150 gr whipping cream (minimum 30%)


Mount cream whipped not too firm. Add cheese and whisk quickly to the robot to get a homogeneous foam (it goes very fast 2 / 3 minutes). Put this mixture into a pastry bag. Upholster small molds of cheesecloth or gauze. Place the molds in preparation for using the pastry bag. Refrigerate but eat them in the day.




for those in milk jam:
heat some milk jam and pour over the cream cheese

for those with blueberries:
Place the cream cheese with 2 / 3 of a jar, add a tablespoon of whipping cream and 1 large tablespoon of sweet blueberries thawed.

You can also eat savory: salt and pepper and cream cheese, add the chives and spread on a slice of toasted country bread ....


I found my recipe on a site American .