Ingredients
- 1 gallon whole milk
- 1 package of C20 Fromage Blanc Starter Culture
Directions
In a large saucepan, heat the milk to 180 degrees F. Remove from the heat and cool to 72 degrees F. Add the starter culture to the milk and stir thoroughly. Cover and let sit at 72 degrees F. for 12-15 hours, or until the milk has set into a firm curd. Ladle the curd into cheesecloth-lined colander and drain 1-6 hours to desired consistency. At this point, salt or fresh herbs may be added to cheese. Refrigerate until ready to use.
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By TX Eric
Lake Jackson, TX
on May 14, 2011
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A significant typo in the published recipe and a comment. The recipe instructs "heat the milk to 180 degrees F". This is excessively high -- 80-86 °F is the proper temp.
Comment - I have made Fromage Blanc using the C20 Fromage Blanc starter culture from New England Cheesemaking Supply Co., and it is excellent. Pitch the starter culture into milk in the range of 80-86 F, cover the pot an let sit at room temp (~ 72 °F for ~ 12 hours, the strain and drain for ~ 8 hours and you have excellent Fromage Blanc.
Fromage Blanc is much like cream cheese, but with a small fraction of the fat and calories as it is made from milk. It can be enjoyed as is, baked into tarts, or mixed with herbs, garlic, etc. to make some wonderful spreads and Boursin-like products.
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