Fromage Blanc Starter Culture $6.95easy 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
Want to make cream cheese?
This is an excellent and easy way to make your own cream cheese! It’s ready overnight or you can drain longer for a dryer type of cream cheese. Add berries, lox, capers, etc.
I have bought this twice so far and all the packets have work perfectly. I am amazed at how easy it is to make my own Quark. It comes out delicious and I will never buy pre made yogurt or quark again. I follow the recipe posted on this site for making quark.
Great tips from other users make me love Fromage Blanc starter even more!
I first used the Fromage Blanc starter culture to make Belper Knolle cheese (which turned out wonderfully!). When my thoughts turned to Quark, I noticed a comment by Sergey, about how he used it to make Tvorog that brought back memories of his childhood. So I tried his method, and ended up with a really lovely bowl of soft, tasty goodness, which I topped with fruit from our trees. Thanks, Sergey, for sharing your method. Now I need to go buy some more milk, as more fruit is coming ripe. And thanks, New England Cheesemaking Supply, for offering such fantastic ingredients and expertise.
Great Taste and Easy to Make
As in all of New England cheese's packets, the Fromage Blanc is one of my favorites. It has a mild sweet flavor and is so easy to make. When I am overwhelmed with milk, it is such a blessing to make a two gallon batch in minutes! I highly recommend this product.
Wicked easy to make cheese with this culture!