Fromage Blanc
Fromage Blanc is an easy to make French soft cheese that's ready in less than 24 hours.
Ingredients
- 1- gallon milk
- Fromage Blanc Starter Culture
Instructions
- Pour one gallon of milk into a saucepan or stockpot.
- Heat to 86 degrees F (30 degrees C)
- Add one packet Fromage blanc culture. Allow the culture to re-hydrate for 2 minutes, then stir to dissolve.
- Cover and let set at room temperature (65 to 75 degrees F) for about 12 hours, or until thickened.
- Pour or ladle the curd into a butter muslin lined colander, hang and drain 4 to 12 hours. Hangtime will depend on your desired consistency.
- Refrigerate and enjoy within 1-2 weeks.
Notes
The yield will vary based on the straining time. Unstrained Fromage blanc is often used and has the texture of sour cream. The unstrained version will obviously yield the most cheese.