DIY Fromage Blanc Cheese Recipe - Because Milk Gets Old
Fromage Blanc Recipe
Did you know that making fromage blanc is one of the best ways to use up old milk? You know, the one whose expiration date has gone from looming to, ahem, a couple to few days past? If you too have been accidentally buying extra cartons of milk thinking you had none at home, this post is for you.
In fall, I love to mix my fromage blanc with dried or fresh oregano, serve it with the last of the summer tomatoes.
Happy Cheesemaking.
Fromage Blanc
1 gallon lowfat or whole milk *
2 tablespoons cultured buttermilk
2 drops calcium chloride
2 drops rennet
2 teaspoons salt
*Use low-fat milk for a silkier and fluffier cheese, and whole for a richer, thicker fromage blanc. While raw, or pasteurized milk are both great for this recipe, do not use ultra or flash-pasteurized milk.
Pour milk into a a thick-bottomed, stainless steel pot. While stirring over medium heat with a spatula, bring milk to 86 degrees F with a digital thermometer. Once at 86 degrees, remove from heat.
Add buttermilk and stir gently. While stirring, add the calcium chloride.
Add the rennet. Stir gently only to combine, then quickly stop the motion of the milk.
Cover the pot and place in a draft and agitation-free spot for 12-24 hours. The location should be between 60 and 80 degrees (the warmer the room and the longer the milk sits, the more acidic it becomes). After 12-18 hours, the milk will smell and look like yogurt - if it doesn’t, let it sit for a couple more hours.
Once curd is yogurt-like, gently spoon curds into a colander lined with butter muslin cloth or into a mould. If using cloth, knot the corners of the cloth to form a bag that can hang. Hang bag to drain at room temperature for 5 hours or until desired firmness.
Once drained, move curds to a large bowl and gently mix the cheese to distribute moisture and homogenize the texture. Salt and season as desired.
Pack into containers or roll into log shapes. Will keep refrigerated for up to 7 days