{"id":5919,"date":"2022-09-27T13:22:17","date_gmt":"2022-09-27T12:22:17","guid":{"rendered":"https:\/\/dezuivelarij.be\/haricots-en-petit-lait\/"},"modified":"2026-03-06T13:38:51","modified_gmt":"2026-03-06T12:38:51","slug":"haricots-en-petit-lait","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/haricots-en-petit-lait\/","title":{"rendered":"Haricots, tremp\u00e9s dans du petit-lait"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"h-bonen-geweekt-en-gekookt-in-water-met-wei\">Haricots tremp\u00e9s et cuits dans de l&rsquo;eau enrichie de lactos\u00e9rum.<\/h1>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/12\/263190288_193874249618847_8053577595825536412_n-1.jpg?w=1077&amp;ssl=1\" alt=\"\" style=\"width:691px;height:691px\"\/><\/figure>\n<\/div>\n<div style=\"height:39px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p>Remplacez 1\/3 de l&rsquo;eau par du petit-lait pour faire tremper les haricots secs et ils resteront beaucoup plus fermes et plus savoureux une fois cuits. Cependant, n&rsquo;utilisez pas trop de <a href=\"https:\/\/dezuivelarij.be\/zuivelarwei\/\">lactos\u00e9rum de lait<\/a>, sinon ils ne pourront pas cuire.<\/p>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-zuivelarwei-met-steun-van-de-provincie-oost-vlaanderen\"><a href=\"https:\/\/oost-vlaanderen.be\/werken-en-ondernemen\/ondernemen\/subsidies\/subsidie-voor-circulaire-ketenprojecten.html\">Zuivelarwei : avec le soutien de la province de Flandre orientale. Zuivelarwei est un mot-valise compos\u00e9 du nom de notre entreprise &lsquo;De Zuivelarij&rsquo; et &lsquo;wei&rsquo;, le mot flamand pour lactos\u00e9rum.<\/a><\/h3>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><a href=\"https:\/\/oost-vlaanderen.be\/werken-en-ondernemen\/ondernemen\/subsidies\/subsidie-voor-circulaire-ketenprojecten.html\"><img decoding=\"async\" src=\"https:\/\/dezuivelarij.be\/wp-content\/uploads\/2022\/03\/provincieoostvlaanderen_logo-1-5-1024x231.jpg\" alt=\"\" class=\"wp-image-5198\" style=\"width:489px;height:110px\"\/><\/a><\/figure>\n<\/div>\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-deel-dit-bericht-als-je-dat-wil\">Partagez cet article, si vous le souhaitez !<\/h3>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Haricots tremp\u00e9s et cuits dans de l&rsquo;eau enrichie de lactos\u00e9rum. Remplacez 1\/3 de l&rsquo;eau par du petit-lait pour faire tremper les haricots secs et ils resteront beaucoup plus fermes et plus savoureux une fois cuits. Cependant, n&rsquo;utilisez pas trop de lactos\u00e9rum de lait, sinon ils ne pourront pas cuire. Zuivelarwei : avec le soutien de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-5919","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Haricots, tremp\u00e9s dans du petit-lait - De Zuivelarij<\/title>\n<meta name=\"description\" content=\"Remplacez 1\/3 de l&#039;eau par du petit-lait pour faire tremper les haricots blancs secs et ils resteront beaucoup plus fermes et plus savoureux une fois cuits.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dezuivelarij.be\/fr\/haricots-en-petit-lait\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haricots, tremp\u00e9s dans du petit-lait\" \/>\n<meta property=\"og:description\" content=\"Remplacez 1\/3 de l&#039;eau par du petit-lait pour faire tremper les haricots blancs secs et ils resteront beaucoup plus fermes et plus savoureux une fois cuits.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dezuivelarij.be\/fr\/haricots-en-petit-lait\/\" \/>\n<meta property=\"og:site_name\" content=\"De Zuivelarij\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/DeZuivelarij\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-06T12:38:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/12\/263190288_193874249618847_8053577595825536412_n-1.jpg?w=1077&amp;ssl=1\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/dezuivelarij.be\\\/fr\\\/haricots-en-petit-lait\\\/\",\"url\":\"https:\\\/\\\/dezuivelarij.be\\\/fr\\\/haricots-en-petit-lait\\\/\",\"name\":\"Haricots, tremp\u00e9s dans du petit-lait - 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Ne vous inqui\u00e9tez pas, notre version est de toute fa\u00e7on bien plus savoureuse. D'autant plus que nous ne mettons pas tout c\u00f4te \u00e0 c\u00f4te mais que nous m\u00e9langeons bien. De\u2026","rel":"","context":"Dans &quot;Recettes&quot;","block_context":{"text":"Recettes","link":"https:\/\/dezuivelarij.be\/fr\/category\/recettes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/05\/Gestoomde-zachtgekookte-eitjes-570x570.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/05\/Gestoomde-zachtgekookte-eitjes-570x570.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2020\/05\/Gestoomde-zachtgekookte-eitjes-570x570.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":7955,"url":"https:\/\/dezuivelarij.be\/fr\/petit-lait-de-notre-zuivelarij\/","url_meta":{"origin":5919,"position":1},"title":"Petit-lait de notre Zuivelarij","author":"De Zuivelarij","date":"avril 13, 2024","format":false,"excerpt":"Qu'est-ce que le lactos\u00e9rum ? Le lactos\u00e9rum, mieux connu comme le petit-lait, est le liquide qui reste apr\u00e8s la fabrication de fromage. La composition de ce petit-lait peut varier selon le fromage fabriqu\u00e9 \u00e0 partir du lait. Parfois, le lactos\u00e9rum du fromage est acidul\u00e9, comme dans notre yaourt labneh et\u2026","rel":"","context":"Article similaire","block_context":{"text":"Article similaire","link":""},"img":{"alt_text":"lactos\u00e9rum","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":17653,"url":"https:\/\/dezuivelarij.be\/fr\/polenta\/","url_meta":{"origin":5919,"position":2},"title":"Berloumi \u00e0 la polenta, aux chanterelles et \u00e0 la courge cuite au four.","author":"De Zuivelarij","date":"septembre 12, 2024","format":false,"excerpt":"Nous avons oubli\u00e9 de photographier la citrouille... La polenta est fabriqu\u00e9e \u00e0 partir de semoule de ma\u00efs grossi\u00e8rement moulue. La pr\u00e9paration de la polenta est entour\u00e9e de toutes sortes de r\u00e8gles et de techniques n\u00e9cessaires. La plupart d'entre eux sont redondants. Faire de la polenta est aussi facile que pr\u00e9parer\u2026","rel":"","context":"Dans &quot;Geen onderdeel van een categorie&quot;","block_context":{"text":"Geen onderdeel van een categorie","link":"https:\/\/dezuivelarij.be\/category\/geen-onderdeel-van-een-categorie\/"},"img":{"alt_text":"polenta, berloumi","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Polenta-met-cantharellen-en-Berloumi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Polenta-met-cantharellen-en-Berloumi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Polenta-met-cantharellen-en-Berloumi.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Polenta-met-cantharellen-en-Berloumi.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Polenta-met-cantharellen-en-Berloumi.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":4314,"url":"https:\/\/dezuivelarij.be\/fr\/labneh-primavera-3\/","url_meta":{"origin":5919,"position":3},"title":"Labneh Primavera","author":"De Zuivelarij","date":"mars 9, 2024","format":false,"excerpt":"Salade printani\u00e8re de f\u00e8ves. Cette salade printani\u00e8re de notre Labneh et f\u00e8ves n'est pas aussi simple qu'elle en a l'air. Nous blanchissons, refroidissons et s\u00e9chons chaque l\u00e9gume individuellement et avec le plus grand soin. La vinaigrette est simple et tout peut \u00eatre parfaitement pr\u00e9par\u00e9 \u00e0 l'avance. Le choix des l\u00e9gumes\u2026","rel":"","context":"Dans &quot;Recettes&quot;","block_context":{"text":"Recettes","link":"https:\/\/dezuivelarij.be\/fr\/category\/recettes\/"},"img":{"alt_text":"Salade printani\u00e8re, salade de f\u00e8ves, salade printani\u00e8re de f\u00e8ves","src":"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/05\/labneh-primavera-1140x1140.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/05\/labneh-primavera-1140x1140.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/05\/labneh-primavera-1140x1140.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/05\/labneh-primavera-1140x1140.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/05\/labneh-primavera-1140x1140.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":8367,"url":"https:\/\/dezuivelarij.be\/fr\/faire-paneer-maison\/","url_meta":{"origin":5919,"position":4},"title":"Paneer maison","author":"De Zuivelarij","date":"septembre 13, 2024","format":false,"excerpt":"Faire son propre paneer Le paneer est fabriqu\u00e9 d'une mani\u00e8re tr\u00e8s diff\u00e9rente de la plupart des fromages. Ni bact\u00e9ries ni enzymes ne sont impliqu\u00e9es. Ce type de fromage ressemble le plus \u00e0 une ricotta fra\u00eeche \u00e0 base de lait entier. La pr\u00e9paration est presque identique \u00e0 la pr\u00e9paration de la\u2026","rel":"","context":"Article similaire","block_context":{"text":"Article similaire","link":""},"img":{"alt_text":"Zelf paneer maken, verse melk van bij de boer","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2024\/07\/Paneer-melk-halen.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":17494,"url":"https:\/\/dezuivelarij.be\/fr\/pates-primavera\/","url_meta":{"origin":5919,"position":5},"title":"P\u00e2tes Primavera","author":"De Zuivelarij","date":"juillet 5, 2024","format":false,"excerpt":"P\u00e2tes aux l\u00e9gumes de printemps et au Berloumi Cette salade regorge de l\u00e9gumes de printemps. Vous ne pouvez donc le pr\u00e9parer qu'au printemps, car les f\u00e8ves et les pois frais ne sont disponibles qu'\u00e0 ce moment-l\u00e0. Pour quatre personnes, vous aurez besoin d'environ 1 kg de l\u00e9gumes verts de printemps\u2026","rel":"","context":"Article similaire","block_context":{"text":"Article similaire","link":""},"img":{"alt_text":"Salade Berloumi, salade avec fromage grill\u00e9, salade au fromage \u00e0 griller","src":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/03\/Pasta-Primavera-1024x768.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/03\/Pasta-Primavera-1024x768.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/03\/Pasta-Primavera-1024x768.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2021\/03\/Pasta-Primavera-1024x768.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/pages\/5919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/comments?post=5919"}],"version-history":[{"count":3,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/pages\/5919\/revisions"}],"predecessor-version":[{"id":7950,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/pages\/5919\/revisions\/7950"}],"wp:attachment":[{"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/media?parent=5919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/categories?post=5919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dezuivelarij.be\/fr\/wp-json\/wp\/v2\/tags?post=5919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}