If you’re ever wondered how to make fromage blanc, here’s your tutorial! If you have no idea what fromage blanc is, keep reading!This is what sealed the deal when I was considering a milk share. My friend Holly brought this to work on a few occasions and I couldn’t get enough. She told me it was super easy. She was right!
What you’ll need:
- 1 gallon of raw or store-bought milk (NOT ultra-pasteurized).
- Large stainless steel pot.
- 1 gallon container (sun tea or pickle jars work great).
- Thermometer.
- Starter culture.
- Butter muslin or cheesecloth.
The process:
1. Heat milk in pot to 86F.
If I have a lot of milk in my refrigerator that I need to use up, I’ll double the recipe. Note that I do NOT stir with the plastic thing below, it’s just a thermometer holder.
2. Stir in starter packet, put into containers, and do not disturb for 24 hours.
Notice that if you forget, the directions are right on the packet! Except that I usually let it set for 24 hours, not 12 hours.
My fanch-schmancy jars. Note they really are clean, the labels are just in various stages of coming off.
And since I’m making this on a vacation day, and not after work, I’ll write what time it started on a small slip of paper. If I have a lot of jars culturing at once, I’ll write one for each jar and indicate what’s what. That way I don’t get my kefir, fromage blanc, or other cultured goodies mixed up.
3. Drain your curds into a colander for 4-6 hours.
Or until it has the consistency you like. I rig up a large bowl with another bowl inside to keep the colander off the bottom and to catch the whey (the watery stuff that drains off). Don’t throw the whey away!
4. Add flavorings.
This is the fun part. You can use whatever you wish. Herbes de Provence is a popular choice.
What do I do with it?
- Spread on crackers, bagels, or toast
- Use as a dip for veggies
- Use on top of pasta
- Pipe into tomatoes or mushrooms for an appetizer
- Use any way you would cream cheese
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