Le Mamirolle (centre Du Québec, Plessisville) Recipe
(70g, servis avec pain aux noix)
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Ingredients
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Cheese Ingredients
Bread Ingredients
Method
Making the Cheese
- 1
- 2
Add Cultures
Stir in the cheese cultures and let sit for 30 minutes.
- 3
Add Rennet
Dissolve the rennet in a small amount of water and stir it into the milk. Let it sit undisturbed for 60 minutes until curds form.
- 4
Cut the Curds
Cut the curds into small cubes and let them rest for 5 minutes.
- 5
Cook the Curds
Gently heat the curds to 38°C (100°F), stirring occasionally for about 30 minutes.
- 6
Drain and Salt
Drain the curds in a cheesecloth, then mix in the cheese salt. Shape into a round and let it sit at room temperature for 24 hours.
Making the Bread
- 7
Prepare the Dough
In a large bowl, mix whole wheat flour, salt, and yeast. Add water and honey, then mix until a dough forms.
- 8
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth.
- 9
Let it Rise
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 10
Add Walnuts
Gently fold in the chopped walnuts into the risen dough.
- 11
Shape and Bake
Shape the dough into a loaf and place it in a greased loaf pan. Let it rise for another 30 minutes, then bake at 180°C (350°F) for 30-35 minutes.
