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
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.
Formage Blanc culture
This culture is easy to use and has a nice flavor. I would highly recommend it
Easy and delicious
Great culture and as simple as it gets. Warm milk, add culture, wait 12 hours, drain for 12 hours, then enjoy. Shared with friends from France and they wanted your contact. Thanks!
Fromage Blanc C20 Culture
I am from Germany and one of the food items I miss the most here is Quark. Browsing the internet I found the Fromage Blanc C20 Culture reviews and was quite intrigued. Although still being highly sceptical I ordered the C20 Culture anyway - I was desperate. To my utter delight it turned out extremely well! I got the best yield (most Quark) using a highly pasteurized milk (H-Milch in German). Regular whole milk bought in the store did not work nearly as well. The Quark is so delicious and there is basically no difference to Quark bought in Germany. And it is so easy to make. I am very, very happy! Why didn't I try this out earlier?