Fromage Blanc Starter Culture
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
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- fromage blanc
- starter culture
I got the wrong thing...not really
I was very disappointed since I had ordered C30 Sour cream starter culture.... but oh well I'll try it. WOW what a surprise. While I left it a little long to drain it was excellent. What a wonderful surprise! Thanks for this new experience. I will order again soon.
Fromage Blanc Starter Culture
I am new to goats, milking them, and making cheese. I made Chevre several times (awesome) but wanted to try another culture so made Fromage Blanc with goats milk. So easy and 12 hours later, the sweetest, most lovely cheese forms. Makes great cheesecake also. Really nice flavor. Need more goats,,,
The perfect TVOROG of my childhood
I lived all my life in Russia, and for me, as for my whole family, a fromage blanc - we call it un Russian "TVOROG" - was something very important. We could not imagine breakfast without our TVOROG. When I came to America for work, I really missed my usual fromage blanc. The cottage cheese, which is sold here everywhere in supermarkets, is not at all like my TVOROG. And I missed him a lot. I have tried many varieties of milk and dozens of different traditional Russian methods of homemade tvorog. And I didn't have a success not one single time. Now I have your starter culture. I tried twice with two different varieties of pasteurized and non-homogenized whole milk. Both of times the result was excellent. This is a real fromage blanc, as a tvorog Of my childhood in Russia. He's just perfect. I could not wish the best. I especially liked the option when I slightly lowered the initial temperature of the milk (up to 82 degrees) and reduced the coagulation time. Instead of 12 hours, I waited only 9. I had a beautiful solid curd. I drained it in a cheese cloth, trying to take it in large pieces, without breaking the structure of curd. After 4 hours I had the perfect fromage blanc. Almost not sour, with a little sweetness. And with an amazing texture.
Favorite Soft Cheese
This starter is amazing. Fromage Blanc is my favorite go to cheese for entertaining, holiday appetizer, lunch snack item for the kids. We only use raw goat milk, and it sets up perfect and creamy every time. Fromage blanc is versatile and can be used instead of cream cheese, for stuffed french toast, in lasagna with homemade ricotta. I always make at least one pot of this weekly while our does are milking so it's always on hand for my family to snack on with crackers, or to fix into lunches. I love this culture and it works perfect every time.
Fromage Blanc (C20)
Using my round drain cup mold I get a round cheese To slice for crackers. The Fromage Blanc is smooth and has a great Texture. Lela White - Social Circle, Ga.