Tuesday, May 3, 2011

Fromage Blanc

Remember that fresh milk I scored at the Swiss Connection?    After I skimmed the cream off both gallons and made the mascarpone, I made a batch of fromage blanc with the rest of one gallon of the milk.   Because I was using raw milk, I made the cheese as soon as I got home.   

Fromage blanc is a very fresh, mild, soft creamy cheese.  You don't have to age it at all, which makes K2 very very happy.

I got the fromage blanc culture from Ricki, where I get all my cultures.  It is a direct set cheese, which means you warm up the milk, stir in the culture and in the morning, you're ready to drain it and eat it.

Here are the steps:
  • Warm the milk to 86 degrees.
  • Stir in the culture.
  • Keep in warm place overnight. [We keep ours in a cooler full of old towels.  That's where we batch our yogurt, too.]
  • In the morning, pour the curd into a colander lined with cheesecloth.  Tie the cloth up and hang it to drain.  If you don't have a place to hang it, you  can just twist/wind the ends of the cloth tightly so that there's pressure on the cheese and let it sit that way.   It'll be fine.
  • When it has drained for an hour put the cheese in a bowl.  The longer you drain it, the drier and milder it will be.
  • Salt it if you like.   We use kosher or sea salt.
  • It's ready to eat right now!    Great with fruit, eggs, by the spoonful....

3 comments:

  1. Can this be done with milk that is not raw, or does it have to be raw?

    ReplyDelete
  2. You can use pasteurized milk and it turns out just as tasty.

    ReplyDelete
  3. Ok, you got to me...I'm headed there right now to place an order. :)

    ReplyDelete

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