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
- fromage blanc
Fromage blanc culture added to a meso recipe took my cheese from good to OMG incredible!!
Tried making Quark for the first time. Followed your recipe and it made a very tasty product. I will definitely be making more. Will probably try some other types of simple cheese too.
This was one of the first cheeses I made. And now its a weekly even for me. If you LOVE cream cheese or Cream Cheese style cheese this is the way to go. All you need is 1 packet out of the bag, some Calcium chloride (they sell it and honestly if you want to make cheese, yogurt, and such you need to buy it anyway) and a gallon of milk and you get somewhere around 5 bricks of better than cream cheese. add salt to taste (the kids in my house wont touch it with out the right amount)
Works every time and always tastes great. It's easy to make cheese with this culture.
It's great always turns out perfect with the culture. I also use the yogurt culture. Very happy with finished product. People will say I don't like goat cheese and then they try it. They are in love with it.