Fromagina Starter Cultureeasy to make soft cheese
"Easy, perfect every time and so delicious!"
–Marilyn, Happy Cheese Maker
Fromagina starter culture was developed by Bob & Ricki Carroll. It is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or served by itself as a delightfully, creamy spread. This is an easy cheese to start with, we highly recommend it for both beginners and advanced cheesemakers alike.
- (LLC) Lactococcus lactis subsp. cremoris
- (LL) Lactococcus lactis subsp. lactis
- (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 approximatly 2 pounds of fromagina
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 fromagina to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 8-12 hours
- Drain in Butter Muslin for 6-12 hours
- Store finished cheese in a refrigerator for up to one week
- Q & A
- Related Recipes
- goat milk
Makes a great fresh cheese everytime.
Fromagina is a great cheese to use with my raw goats milk. It’s very convenient as it requires no rennet and sets up a little softer than chèvre. This makes it perfect to use as ricotta or cream cheese I like to add herbs de provance to it for a herby spread. It’s very adaptable. I’ll be buying more of this culture for sure.
The culture works great and the results taste great! I make dips (savory and sweet) and mix in some jam for a breakfast treat. I use a 14x14inch almond nut bag when draining it—makes for easy cleanup!
THE BEST KIND OF REVIEWS: One of my customers remarks with her first tasting of Rockin Triple L’s “Pearl’s Dream” “This is absolutely STUPENDOUS”!!!! I learned a NEW Word and gained a Very Valuable Customer!!!
This is a great soft cheese that can be eaten without the aging process I mixed in the French herbs and it's delicious. My wife really likes it too.