Fromage Blanc Starter Cultureeasy to make soft cheese
"You may start eating this and never stop. It's so easy and delicious, I love it!"
–Lindsay, Happy Cheese Maker
Fromage blanc starter culture is one of the most sensational finds we have made in all our years of cheesemaking. This wonderful cheese is easy to make and tastes amazing.
Fromage Blanc is similar to cream cheese with a delightfully rich flavor, but a fraction of the calories and cholesterol. It can be used in cooking or simply spread on your morning toast. It can also be made to have the texture of sour cream or a thick drained yogurt. Use either whole or skim milk to make it as lean or rich as you like.
This culture can be used to make a traditional German Quark
- (LL) lactococcus lactis subsp. lactis
- (LLC) lactococcus lactis subsp. cremoris
- (LLD) lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Store in the freezer for up to 2 years
Each of the five packets will make approximately 2 pounds of fromage blanc
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- Heat 1 gallon of milk to 86ºF
- Add 1 packet of fromage blanc to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 6-12 hours
- Drain in Butter Muslin for 6-12 hours
- Store finished cheese in a refrigerator for up to one week
- Q & A
- Related Recipes
- cheese cloth
- fromage blanc
This was my first attempt with this culture it doesn't get much easier than this. Sprinkle it on stir it in and let it sit over night. The next morning hung it to drain. I was pleasantly surprised a very tasty cheese spread . I will definitely be making this again
I love cream cheese but didn't want to eat the fake stuff sold in the stores. I learned from The New England Cheese Making Supply Co. that I can make it myself at home using the Fromage Blanc culture. IT IS SO EASY. Once the milk and culture has sat at room temperature for 12 hours you just drain the whey and Voila! you have a nice mild cream cheese suitable for eating or using for cheese cake, lemon mousse, etc. You can use the whey for fermented drinks. For those of you who are familiar with the book The Plant Paradox, I use A2 milk for healthy cream cheese.
I am pretty new to cheesemaking. I've been makihg my way through the soft and semi soft for beginners list. So far have used the Fromage Blanc culture for its namesake and also for quark. Both came out well.
I use the Fromage Blanc Starter Culture for making quark. I usually use 2% low temp pasteurized milk along with calcium and let it sit for three days before straining giving it a good tang. The cheese then comes out great and it's easy to add flavors such as jalapeno pepper flakes or basil. We get two pounds of cheese from a gallon of milk.