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Fromage Blanc Starter Instructions

 You will need:

  • stainless steel pot with lid (no aluminum)
  • non-aluminum spoon
  • thermometer
  • butter muslin, tight-weave dish towel, or yogurt bag
  • colander
  • bowl
  • raw or pasteurized milk (avoid ultra-pasteurized or UHT)
  • 1 packet Fromage Blanc starter culture (store remaining packets in freezer for future use)
  • non-iodized salt


  1. Slowly heat (on low) 1-4 quarts of milk to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from heat.
  2. Add one packet of Fromage Blanc starter and mix thoroughly for 15 seconds (no longer).
  3. Cover pot with lid and allow to culture in a warm spot, 72-77° F., for 12 hours.
  4. The Fromage Blanc should be set after 12 hours. There may be some separation of the whey-this is normal. Place the colander in a bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the comers of the cloth, and tie them together to make a bag (a yogurt bag can also be used).
  5. Hang the Fromage Blanc-filled bag over a bowl to drain the whey for 6-12 hours (the whey can be reserved for other uses).
  6. Store your finished Fromage Blanc in a closed container in the refrigerator for about a week. If freezing, remove as much whey as possible and salt well first.