Fromage blanc

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Fromage blanc sits somewhere between soft fresh cheese and thick cultured cream, which makes it wonderfully versatile at home. You can keep it loose for spooning or drain it further for a fuller, spreadable texture.

Serves: 8 people

Preparation time: 30 min

Ingredients

• Milk, not ultra-pasteurized – 1 gallon
• Fromage blanc culture C20 – 1 packet
• Salt – to taste
• Herbs or fruit, optional – to taste

Method

1. Heat the milk gently to the recipe temperature, then stir in the fromage blanc culture.
2. Leave the milk at room temperature for the full culture time so it can thicken quietly.
3. Once the milk has set, pour it into a muslin-lined colander set over a bowl.
4. Drain in the refrigerator, checking the texture from time to time because the final body depends on how long you drain it.
5. For a spoonable cheese, stop while it is still soft and creamy.
6. For a thicker cheese, drain longer until it resembles a light cream cheese.
7. Season lightly with salt and add herbs or fruit only after the draining stage.
8. Store chilled and serve cold.