Fromagina Starter Culture
easy to make soft cheese"Easy, perfect every time and so delicious!"
–Marilyn, Happy Cheese Maker
Description
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.
Details
Ingredients
- Lactose
- (LLC) Lactococcus lactis subsp. cremoris
- (LL) Lactococcus lactis subsp. lactis
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- Microbial coagulant enzyme
Storage
Store in the freezer for up to 2 years
Yield
Each of the five packets will make approximatly 2 pounds of fromagina
Brand
New England Cheesemaking Supply Company
Kosher Info
Kosher certificate available upon request
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Details
- 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
Cheese Making Bundle
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
- cheese
- culture
- milk
- herbs
- Fromagina
- goats
- packet
- salt
- rennet
- honey
United StatesMust make!!!
I’m a novice cheese maker, and this was my second cheese. I only drained six hours but the result was awesome! Smooth and creamy, and as proof of success my wife , who is tepid at best of my new hobby, immediately chimes in with “can I make a log? Can I roll it in herbs? A little honey on toast would be great.” We will put this on the keep in stock list.
United StatesFromagina Genius!
I really love this culture and the cheese that it creates. I have mini lamanchas and mini alpines and I can use about 1 packet per 2gallons of raw goats milk. I like that I don't have to use rennet or calcium chloride. It makes the perfect spreadable cheese that is great to add things to; I make a pumpkin spice version with honey, an herbs de provance and salt, and a blueberry swirl jam version all very delicious. I even made a pumpkin cheesecake entirely with this cheese and it was the best!
United StatesFromagina Genius!
I really love this culture and the cheese that it creates. I have mini lamanchas and mini alpines and I can use about 1 packet per 2gallons of raw goats milk. I like that I don't have to use rennet or calcium chloride. It makes the perfect spreadable cheese that is great to add things to; I make a pumpkin spice version with honey, an herbs de provance and salt, and a blueberry swirl jam version all very delicious.
United States United StatesVery Nice Cheese
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.