Brossat (Recuit de Drap)

Brossat (Recuit de Drap)

1. Reserve the whey you wish to use. Make sure you have all the other ingredients ready.
2. If making the quick version, adjust the measurements of citric acid to the amount of whey you are using. Remember that acidity is essential for coagulation.
3. The quick version can be made with raw-milk whey without adding lemon juice. If it is prepared once the cheeses are in the press, the resting time may acidify the whey enough for the curds to separate correctly when it boils.
4. For the quick version of recuit (preparation time: 1–2 hours) or the slow version (preparation time: 12–24 hours), calculate that with 4 liters of whey you will obtain approximately 225 grams of recuit.
5. If you want to use vinegar or lemon juice, measure 60 ml (1/4 cup) of vinegar or 120 ml (1/2 cup) of lemon juice. You can add 120 ml (1 cup) of heavy cream to make the recuit creamier, if desired.
6. Let the whey rest covered at room temperature for 12-24 hours to allow fermentation and intensify the flavor.
7. Bring the whey to a boil over medium-high heat. When it starts to boil, add the acid and let it return to a boil.
8. When it starts boiling again, immediately remove from heat. Let it rest for 5-10 minutes to allow the curds to properly precipitate.
9. Strain carefully. Once it is lukewarm, line a large strainer with cheesecloth or a clean kitchen towel and transfer the curd using a ladle. This technique facilitates the separation of the whey with ease.
10. Do not squeeze the curd, let the whey drain on its own. If you press it too much, it might become hard and lose much of its softness.
11. Allow the curd to drain in the cheesecloth until it reaches room temperature. If you place the cloth inside a perforated mold, the curd will take on the shape of the mold.
12. Once the curd has cooled, put it in the refrigerator to finish setting and to preserve it.
13. If you want a finer texture, while it is still warm, transfer it to a glass bowl and use electric beaters (or a hand blender) to achieve the desired texture.
14. Then, place the curd back into the cheesecloth and put it inside a mold to continue draining and to acquire the appropriate consistency.