The Petit Suisse Experiment and an Accomplice

I have thoroughly chronicled my quest to find the perfect petit suisse recipe. Some think it’s insane that I would spend so much time trying to replicate something that back home, is just baby food. But you must understand, I live far, far away from home and sometimes one needs closeness and needs to feed the soul with childhood memories and flavors.

I believe this is my third attempt at it and as we say in Spanish, “a la tercera, la vencida”. And so it was. This time, it worked. Wonderful, thick, creamy, sweet and tangy petit suisse.

But there is something I must tell you. Something wonderful happened during this whole process of finding the perfect recipe. Another “insane” blogger decided to join me on this quest. She had brilliant ideas and we both put our minds and our palates to the test. So this would have never happened without her help, the wonderful, inspiring and “Baker Zen Master” herself, Tartelette.


Helen emailed me a couple of months ago saying she was in. She also wanted to “break the petit suisse” code. Of course, I was jumping up and down with joy. Time passed and we both got busy with life until I recently emailed her to tell her about how my creme fraiche blancmange tasted just like petit suisse. Surprisingly, she had just made some creme fraiche from scratch herself and was about to email me the same thought.

So soon after that, we scheduled a first experiment. We agreed to try to culture a mixture of some heavy cream and whole milk with creme fraiche and a bit of buttermilk. We decided to go against using a starter because both creme fraiche and buttermilk are cultured products so there would be enough bacteria in them to incubate the base. I let mine incubate overnight in my yogurt maker and in the morning, I was greeted by something similar to creme bulgare, which I have blogged about, with a good layer of cream on top. Surprisingly, not all the little jars had set the same way and for some reason, some of them ended up with a layer of cream but a liquid center. So good tasting but not what I was looking for.

I still wanted to go the fromage frais route which I had read about originally. So for our second experiment, we decided to use whole milk and rennet. We let the milk inoculate overnight and in the morning, when the milk curd had formed, we decided to add heavy cream to it. This was the key. I laddled the curd into a strainer lined with cheesecloth and I added 20% of heavy cream. Gently mixed it and let it drain the excess whey for about 4 hours. The result was unbelievable. Just like the petit suisse I grew up eating.

I made some strawberry compote to go with it and since it is so hot and humid, I thought my little boy would really enjoy some petit suisse popsicles so I folded some petit suisse and lightly whipped cream together, piped it into my shot glasses and froze it. He could not keep his hands off them!

So here is the recipe that worked wonders.

Petit Suisse

2 liters organic whole milk
30 ml organic cultured buttermilk
1/8 tablet of rennet
30 ml water
200 grams heavy cream (40% butterfat)

Sterilize a large pot by covering and boiling a small amount of water in it for 5 minutes prior to use.

Pour in the fresh milk, then the buttermilk. Warm up stirring to a final temperature of 65°F. Since my pot was warm from sterilizing it, I didn’t even have to turn the heat on. Meanwhile, dissolve the rennet in 30 ml of cool water. Stir dissolved rennet into warm milk. Stir well to blend thoroughly. Cover and let it sit undisturbed overnight at room temperature.

The next morning, a soft curd should have formed; if not, let it sit until it does form which could take up to an additional 12 hours (mine was done overnight). When the curd is adequately formed, cut it into 1/2 inch cubes. Ladle cut curds into clean sterile cheesecloth suspended in a large strainer or stainless steel colander. Pour remaining whey through the cloth.

At this point, weigh the curd and add about 20% of its weight in heavy cream. Mine was 1 kg so I added 200 grams of cream. Stir gently. Place the curd and cream back on the strainer with the cheesecloth and refrigerate for 4 hours until most of the whey has drained off. Spoon the petit suisse into your jars.

I really want to thank Helen for helping me on this project. It was so much more fun to be able to share the steps and results with someone else. Like she said on Sunday morning… “who else out there is getting excited over curd like we are?”. Yes, that’s us! Merci Helen!


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58 Responses to “The Petit Suisse Experiment and an Accomplice”

  1. Peabody says:

    The pops look sooo good. I am so glad that you and Helen could figure it out.

  2. Tartelette says:

    Yes, yes, yes…..! So happy to see the fruits of your labor! The whole experience was awesome my friend! “zen”….now that made me snort my tea…I remember telling you if you found my brain to mail it bakc to me…ehehe..!!

  3. Meeta says:

    I was just over at Helene’s and saw her wonderful creation so had to come on over here to check yours out too. Lovely. The pops look especially appealing to me!

  4. I agree that Petit Suisse are well worth the effort of replicating!

  5. Mobula says:

    Lo conseguiste!!!! Y los petit tiene un aspecto que vaya… que me los comería todos de una zampada…

    Que curioso estaba yo pensando en hacer un quesito cremoso cuando llegase de vacaciones y la receta que encontré es muy similar a la tuya.

    A la tercera va la vencida!!!!!

    Besos,

    Ana

  6. Esti says:

    Doy por supuesto que tú lo harás mejor que el de danone, ja, ja, ja…
    (¿Te acuerda de aquel: “a mí me daban dos?”)

  7. Aran says:

    jo que si Esti… los anuncios de yogures eran la pera! y los cromos? los de don quijote y la abeja maya… pufff…

    los del niño gusano deberian de haber escrito una cancion sobre los petit suisse. les hubiese pegado mogollon!

  8. Anonymous says:

    Aran, me alegro mucho por ti el haver realizado tu petit suisse, te comente que intentaria buscarte la receta, y la he buscado però nada se parecia a lo que tu deseabas sinó cosa hechas con el petit suisse de danode.
    Hace días que no te ponia ningún comentario pero que sepas que si visitaba tu blog.
    Otra perfecta receta, Felicidades!!
    Tu fan Catalana, Anna

  9. you were certainly on a mission, and i’m glad you’ve worked it out! after all that longing and experimenting, i bet it was fantastic satisfaction!

  10. Astrid says:

    Congratulations! That’s perseverance, collaboration and creativity!

  11. Veron says:

    Now you gals have me curios to make this petit suisse. Love experiments!

  12. cookemila says:

    me encanta tu blog y las fotografias son deliciosas…y mas descubrir que practicamente eres de aqui….mira que ir a descubrirte con las DArings Bakers…lo que me estaba perdiendo….me ha gustado mucho tu “experimento con los petit suisse” pero me ha gustado tanto o mas los cupcakes de pistacho y chocolate, o los vasitos de banana y gianduja o simplemente la cara de tu hija (sofia?) cada vez que come algo de lo que haces.Me ha enamorado todo lo tuyo asique tenia que darte las gracias.Besos Mila desde Madrid

  13. Candace says:

    Definitely must try this stuff! Looks lovely!

  14. Christy says:

    Two of my favourite bloggers conspiring together to create a recipe!! Can it get any better? I didn’t grow up in Europe so have never had petit suisse, but it looks like I’ll have to try making it now!! You two made it look and sound so tempting!! Beautiful photos, as always. One question though, where do you think I should start looking for rennet? I don’t think I’ve seen it sold here before, or maybe I just wasn’t paying attention….

  15. nadia says:

    I am so happy for you, I was in montreal asking specialty shops if the had petit suisse..they would bring the chef or the owner out and he or she would sigh and say something like “oh how i wish…then they would go on too describe it to there employees” they where also lost in memories of a earlier time…it looks lovely, nope better than that it looks like home..

    this post made me happy

  16. C.L. says:

    Aran,

    I am so glad you both finally found your recipe! I will try it soon, if my life ever settles enough. Wonderful post as usual :)

    Carrie

  17. Bravas to you both. I had been reading your other petit suisse entries over the weekend and am so happy to see that, through pure determination, you have discovered the secrets of your affection (and obsession!): PETIT SUISSE!

    It reads like an excellent mystery novel…and looks divine!

  18. monica says:

    Aran, what a great partnership. I´m glad you both made it, and i´m sure your little boy loved the petit suisse. I could eat some too!

  19. Julie says:

    “Wonderful, thick, creamy, sweet and tangy petit suisse.” That sounds so good! I have no sense what petit suisse is but was intrigued when I saw a post about it on tastespotting, which led to Tartlette’s blog. Your description gives me a good idea. It looks wonderful in any form, frozen or just in a cup!

  20. Sounds that you and Helen had a great time doing this experiment! I also love petit-suisses! Have you ever tried the galletas maria ones? Petit suisse that tastes like galletas maria is the ultimate baby food, but oh so good.

  21. Aran says:

    Thanks everyone! This was so much fun! No some answers…

    Christy- I got my rennet at Whole Foods. Some health food stores carry it otherwise you can always order it online. Junket is the brand I bought and you can check their website.

    Clumbsy Cookie- I have never tried the galletas marias one but oh my, sounds great! I love galletas marias… I always put some in my arroz con leche and ice cream. By the way, how do you know about galletas marias? i thought that was a Spanish thing only!

  22. Bea says:

    I am SO much going to try that. I absolutely LOVE petit suisse and really miss them living here. As much as I miss fromage blanc.

  23. Aran,

    Creo q no hay nada mejor q el petit suisse natural.
    Lástima q no tengo horno,y q algunos ingredientes son difíciles de encontrar aquí.
    Ayer estuvo la hermana de Unai y su marido y les pregunté si conocían la pestelería y SI
    Hay varias, espero poder ir cuando vaya más días en verano
    un beso

    Laura

  24. ainara says:

    Zorionak!! le petit suisse basque ;)

  25. Congratulations on a successful petit suisse endeavor!

  26. Galletas Maria no son solo de España, jejeje! En Portugal y en SudAmerica son muy populares también! Yo soy portuguesa y creci con ellas. Las tipicas papillas de galleta con platano y zumo de naranja. Pero el petit suisse de que te hablaba lo comia en España donde vivia antes. Y habia tambien uno que era la mitad fresa y la mitad galleta maria. Que bueno!

  27. Anonymous says:

    Arantzazu: Eres única, especial, y grande.. Así te sentimos quienes te queremos
    Bego

  28. What a fun experiment you both did! The blogging world is just so much fun! I love how you made them into pops too!

  29. Mrs.French says:

    Yay Aran! Yay Helen! I wish I could taste the fruits of your adventure. Sounds and looks absolutely heavenly..this is so right up my alley.

  30. cindy* says:

    aran! yay! i am glad that you have conquered this…i have been following your quest. congrats to you and helen both.

  31. Brava, Aran! I’m so glad that you were finally able to replicate your beloved petit suisse. It looks so marvelous! I have to try it for myself!

  32. Cindy. Lo. says:

    The presentation’s so cute!

  33. Naomi Devlin says:

    Beautiful, beautiful images. So lovely that you were able to re-create something that reminds you of home. I must get some of those straight shotte glasses to make my popsicles look as urbane as yours. I’m not surprised your son couldn’t keep his hands off them – and what cute hands…..

    x x x

  34. Camille says:

    Freezing it was such a great idea for the summer! Looks wonderful and with house guests due to arrive in a couple days, I think I might have to give this a try.

  35. linda says:

    Congratulations on finding the secret formula ;)
    It looks delicious combined with the strawberry compote.

  36. Nice work – you two are a dynamic duo!

  37. ChichaJo says:

    These are gorgeous! You and Helene have put together such beautiful creations…and delectable too!

  38. Cheryl says:

    I have really wonderful Petit Suisse memories as well from when I lived in France. I have a new challenge for you: recreating the Danon rice pudding, another exceptional treat I ate almost daily when I lived in France in the early 90s. I don’t know if they still make it and if it’s still the same, but that’s literally a taste that I can’t get out of my head. I indulge in Kozy Shack stateside, and it’s good, but it’s not quite the same…

  39. giz says:

    I commend both you and Helen for your persistence with this. It’s people like you who put in the time and the energy that end up giving us the best of the best. Yippeeee for you.

  40. Aran says:

    Hi Cheryl- Rice pudding is my all tim favorite dessert. In Spain we call it arroz con leche but it’s axactly what you are talking about. In fact, it was one of the first recipes I made for this blog. Here’s the link… http://cannelle-vanille.blogspot.com/2008/01/arroz-con-leche.html
    You should try it. It will not disappoint you!

  41. Y says:

    Hooray for you two! I’ve never tried Petit Suisse before, so I’ll have to attempt this recipe when I have some spare time, just so I know what it’s like :)

  42. Camille says:

    Thank you for your words of condolence. I am fortunate to be surrounded by a strong family and supportive friends.

  43. Zita says:

    came from tartelette, wow petit suisse in pops another great americanizing french dessert ;)

  44. Dana says:

    The more I hear about Petit Suisse from you and Helene, the more I think I need to hop on a plane right now and taste the real thing for myself!! Sounds so good.

  45. Kate / Kajal says:

    these are some really tantalizing pictures ! very appealing to the eyes , and i’m sure to the taste buds too. Very impressive !

  46. Aimée says:

    What fun reading about your experiments. Success at last!. Pretty sweet teammate you had, too!

  47. Lina says:

    as always, your photos and ideas are wonderful~!

  48. Kim says:

    I am intrigued as I have never tried Petit Suisse before. Both the regualar and frozen look light and refreshing for summer. I especially liked the story of how you and Tartelette got together on this project. It is always a joy to read your stories and feast on your photos.

  49. PheMom says:

    Congrats Aran! Very cool to see the two of you were able to triumph on this together. Those little pops look and sound fabulous!

  50. so im super curious of the real meaning of a petit suisse??

  51. madelaine says:

    Well done, they look gorgeous!

    I have two questions though, how did you make your strawberry compote, and where did you get your little jars?

  52. Sweet Tooth says:

    Nice to see that you accomplished what you set out to do.

    This is the thing with leaving Europe – Dairy items have to be made at home (as well as bread in my case). I miss Quark but have found a recipe that works – so once in a while I get the cheese cloth out…

    Thanks for sharing this recipe. I will have to try it.

    Alexandra

  53. Inne says:

    Third time lucky indeed. They look absolutely gorgeous Aran! It’s funny, I’ve never craved Petit Suisse, but I remember absolutely loving them as a child.

  54. Alexa says:

    Des petits suisses… A c’est vrai que ca manque ici. A Los Angeles j’en avais trouve dans des epiceries perses importes de France. Mais les tiens ont l’air si bon. I’m going to have to try it soon. Merci.

  55. Anonymous says:

    I was so excited to find this, I have loved petit suisse since I was a child and have it every time I go to France. For a little while they sold it at whole foods but no longer. I have such a craving for it, can’t wait to try this. Love the idea of making it into popsicles. Thank you so much!

  56. Anonymous says:

    I’ve found that mixing half and half creme fraiche and mascarpone makes something very similar, although not exactly like petit suisse

  57. jcmvet says:

    I, too, recently went on a hunt to find/make the petit suisses that I so enjoyed as a child. I tried your recipe and for the most part was successful. The product was creamy and the perfect consistency. However, it took awhile to form a curd (24 hours) and there was a bit more tanginess/sourness than I remember (nothing a ton of sugar couldn’t solve although I still have a bit of the aftertaste now). What do you think may have happened?

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