Photo of two thick slices of Fromage Blanc cheese and a sprig of basil sitting on a cloth on the counter. Recipe by RosevineCottageGirls.com

Making Fromage Blanc Cheese

Fromage Blanc is a soft cheese that originated in France. It is really easy to make and tastes so good so it is a good place to start when making cheese.
It is usually made with whole milk but can also be made of skimmed milk if you would rather.  We like to hang this cheese. Hanging is a way to allow the cheese to drain and get a little more dry like cream cheese. You can also use it as is and it makes an even softer consistency like thick Greek yogurt or sour cream.
 
Photo of Fromage blanc on a cutting board. It has been put in plastic wrap and made into a cheese roll. The upper one is plain white cheese and the one below has been made with garden chives and a sprig of pineapple sage on top with the red flowers and leaves showing through the plastic wrap. This is a recipe for the fromage blanc. It is a French style cheese good for spreading on crackers or toast or you can make it so it is the consistency of Greek yogurt or sour cream.
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What you will need to make Fromage Blanc

Fromage Blanc Recipe

 

Ingredients:

 

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Photo of fromage blanc cheese on a dark brown wooden cutting board with a spring of fresh herbs on top. This is a recipe for making fresh fromage blanc cheese.

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!

 

 

 
  • Making Fromage Blanc Cheese

    Rosevine Cottage Girls sketch with animals

    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

 

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