FRIJE

Instructions

• 1.   Prepare the milk: Heat 1 liter of milk to 35–40 °C.
  
  Too hot, it would kill the cultures; too cold, the fermentation would be slowed down.
• 2.   Add the culture: Mix in 2 tablespoons of plain yogurt.
  
  Gently stir without whisking.
• 3.   Pour into jars: Divide the mixture into the yogurt maker jars.
  
  Close the lids without tightening.
• 4.   Start the fermentation: Start the "fromage blanc" program or keep the yogurt maker at 40 °C for 8 to 10 hours.
  
  The mixture should thicken slightly.
• 5.   Drain: Transfer the contents onto a cloth or fine sieve and let it rest for 1 to 2 hours.
  
  The longer you drain, the firmer the texture will be.
• 6.   Refrigerate: Chill the jars for a minimum of 3 hours before serving.
  
  The texture becomes creamier over time.

Nutritional information *