Fromage Blanc Cheese Culture

Fromage Blanc - A creamy and mild spreadable cheese!

A French favorite that's soft, creamy & spreadable. Can be made with cream, whole milk or skim milk, depending on desired fat content. Often combined with herbs or used with desserts, Fromage Blanc makes a good substitute for cottage cheese or ricotta.

Easy to make- the rennet is included.

Cultures at room temperature

Direct-set (single use)

You will receive: 4 packets Fromage Blanc cheese culture (includes rennet) and instructions.

1 packet will culture 1 to 4 quarts of milk

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 to hold colander
• raw or pasteurized milk (avoid ultra-pasteurized or UHT milk)
• 1 packet Fromage Blanc starter culture (store remaining packets in fridge or freezer for future use)
• non-iodized salt

Directions:

1. On low, slowly heat 1 to 4 quarts of milk to 86 degrees 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 the pot with the lid and allow to culture in a warm spot at 72-77 degrees 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 the bowl & line the colander with a double layer of butter muslin or dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (or use a yogurt bag).
5. Hang the cheese-filled bag over the 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 for about a week. If freezing, remove as much of the whey as possible and salt well first.

Ingredients:

lactose, ascorbic acid, lactic bacteria, vegetable rennet

vegetarian, gluten free

CONTAINS MILK