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
- Cream Cheese
Cna't live without it
This is by far my favorite of the soft cheese starters offered by NE Cheesemaking. It doesn't have quite the bite of fromage blanc (not that there's anything wrong with bite), but it has a similar texture which lends itself to so many uses I've lost track. Let's see: I've used it as a filling in ravioli and manicotti, dropped it in blobs on personal pizzas and tucked it between tomato slices and basil. I've packed it in crocks with a swirl of za'atar, and rolled it into logs with a coating of cracked black pepper or smoked paprika. I've stuffed it into dessert crepes, brownies, and cannoli, and used it as a base for a yummy tart topped with cranberry curd (see photo). I've also thinned it down with light cream or half and half to make a quick alternative to creme fraiche (it's perfect with blueberries and the great lemon custard sauce recipe from the first Moosewood cookbook). Today, I had it on a well-toasted English muffin with a shmear of hot and sour tomato jam. And it's almost all gone. But no worries: I have 6 more packets in the freezer and one of them is about to go into the pot. If I didn't have a batch of this in the fridge at all times, I would be lost!
Worked like a charm
So easy to get a good cheese with this culture. Still experimenting with flavor - salt or mix-ins will help.
Great Cheese Spead
I made the cheese out of curiosity. I found it to be faster ripening than a cream cheese. I mixed some of the product with dried Onion & Chives and another portion with Trader Joe's 21 spices. All were used for Thanksgiving appetizers at my daughter's bash. Nothing left over.
Tastes good and easy to make
This was a very easy cheese. Usually, I just make yogurt. It can be used like cream cheese. The taste is mild but flavorful.
Read this carefully. I am about to reveal a very important secret: this culture makes cheese making easy and accessible. The result is a cheese that has perfect texture and is incredibly delicious. I had no idea I could create cheese in general, no less, a creamy product I was proud to share with friends and family. My sense of accomplishment is overwhelming. I followed the clear directions. I can’t wait to try again and see where my cheese creativity will take me.