Making Fromage Blanc Cheese

What you will need to make Fromage Blanc

• 6-quart stainless steel pot with nice fitting lid
• Cooking thermometer
• Serving Spoon for stirring
• Ladle
• Colander
• White cotton pillowcase (new or designated only for cheese making wash this by itself each time and in only bleach) 
• or Butter muslin 
• Plastic Wrap

Fromage Blanc Recipe

Ingredients:

• 1 Gallon fresh raw milk or store-bought milk (not ultra-pasteurized)
• 1 package of C20 Fromage Blanc Culture
• Cheese Salt

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Directions:

• In the 6 quart pot, pour your milk and then heat it to 86°F (30 C)
• Once it is warm enough remove the pot of milk from the heat and open up the culture.
• Sprinkle the Fromage Blanc culture on the surface of the milk and allow it to dissolve on the surface of the milk for approximately 1-2 minutes.
• Once It has dissolved, thoroughly incorporate the starter culture into the milk.
• Cover the pot and allow to set for 12-14 hours at approximately 68 to  72°F. (20 to 21.1 C)
• If it is in a cooler season and you are worried it will cool down too much use towels or a nice blanket to hold in the heat.
• After this time has gone by the cheese should look like yogurt. You may see some whey separating from the cheese, but that’s ok.  You will see that the cheese curd has started to separate from the edge of the pan.
• Now it is time to drain your cheese curd. Place a thin pillow slip in a colander and put both in a larger mixing bowl. Gently spoon cheese into the pillow slip. Salt the cheese curd to taste, mixing well. 
• Tie a loose knot in the top and hang by a rubber band (we always hang it off a cabinet nob) over the bowl to allow the whey to drain. Let the cheese curd hang for 3-12 hours (if you hang it for 3 it will have more the consistency of a sour cream. Hanging it for 12 will make it more like cream cheese).
• You can either leave it plain or mix it with fresh or dried herbs. Or if you are in the mood for something different mix it with a little pumpkin and honey or sugar! We molded ours into logs and wrapped them with cling wrap here. This tastes amazing spread on crackers or even toast.  So good!

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  Making Fromage Blanc Cheese

  

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  Ingredients

  • 1-gallon fresh raw milk or store-bought milk not ultra-pasteurized
  • 1/8 teaspoon C20 fromage blanc culture 
  • Cheese Salt to taste
  • Pour your milk into the 6-quart pot.

  Instructions

  Heat milk to 86°F (30 C)
  
  Once it is warm enough remove the pot of milk from the heat and open up the culture.
  
  Sprinkle the Fromage Blanc culture on the surface of the milk and allow it to dissolve on the surface of the milk for approximately 1-2 minutes.
  
  Once It has dissolved, thoroughly incorporate the starter culture into the milk.
  
  Cover the pot and allow to set for 12-14 hours at approximately 68 to  72°F.
  
  If it is in a cooler season and you are worried it will cool down too much use towels or a nice blanket to hold in the heat.
  
  After this time has gone by the cheese should look like yogurt. You may see some whey separating from the cheese, but that's ok.  You will see that the cheese curd has started to separate from the edge of the pan.
  
  Now it is time to drain your cheese curd. Place a thin pillow slip in a colander and put both in a larger mixing bowl. Gently spoon cheese into the pillow slip. Salt the cheese curd to taste, mixing well. 
  
  Tie a loose knot in the top and hang by a rubber band (we always hang it off a cabinet nob) over the bowl to allow the whey to drain. Let the cheese curd hang for 3-12 hours (if you hang it for 3 it will have more the consistency of a sour cream. Hanging it for 12 will make it more like cream cheese).
  
  You can either leave it plain or mix it with fresh or dried herbs. Or if you are in the mood for something different mix it with a little pumpkin and honey or sugar! We molded ours into logs and wrapped them with cling wrap here. This tastes amazing spread on crackers or even toast.  So good!

  
  

   

Before you go, Check out these other recipes

• The Best Homemade Jack Cheese Recipe
• How To Make Pepper Jack Cheese At Home
• How To Make Homemade Cream Cheese
• How To Make Homemade Ricotta Cheese With Whey
• How To Make Yogurt In 4 Easy Steps
• Homemade Ice Cream