Last year I took part in a Raw Dairy Processing class at Earthwise Farm. It was taught by a local farmer who raises heritage turkeys, heritage pigs and dairy cows. It was a fascinating class and in the course of the afternoon we made ricotta, yogurt, butter and Fromage Blanc. I also learned that making Fromage Blanc at home was so easy!
Making Fromage Blanc at Home
Fromage Blanc is a creamy cheese that may be used in place of cream cheese in any recipe. It has a smooth consistency and takes only a few minutes of work to make it. Once the cheese is properly drained salt and herbs may be added to taste. The cheese is then refrigerated until ready for use. It will keep about two weeks in your refrigerator.
Ingredients:
One gallon of milk,
One packet of Fromage Blanc culture.
I purchase all my cheese making supplies from www.cheesemakingsupplies.com. Not only do they carry anything you might need to make cheese but also it is a wonderful resource.
Directions:
Heat one half to one gallon of milk to 86 degrees.
Add and mix in one packet of Fromage Blanc culture and mix it thoroughly. Cover and allow the milk to set at room temperature for 8-12 hours or until the milk has set into a thick custard-like mass which is called curd.
Ladle the curd gently into a butter muslin lined colander, hang and drain for 4-12 hours. The longer you drain the cheese the dryer it will be. Once the cheese is properly drained it is placed in a bowl.
At this point salt and herbs may be added to taste.
Keep the cheese in your refrigerator until ready to use. It will keep for up to two weeks.
Nancy on the Home Front 