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Fromage Blanc Starter Culture

Fromage Blanc Starter Culture

Regular price $6.95
SKU: C20
61
Regular price $6.95
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Description

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

Details

Ingredients

  • Lactose
  • (LL) lactococcus lactis subsp. lactis
  • (LLC) lactococcus lactis subsp. cremoris
  • (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 approximately 2 pounds of fromage blanc

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

Directions

  • 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

Cheese Making Bundle

Fromage Blanc Starter Culture

Item# C20

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4.95

Customer Reviews

5.0 Based on 61 reviews
5 ★
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4 ★
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CH
05/15/2019
Cheryl H.
United States

Love the starters-all

I really love being able to have started cultures instead of having to keep the culture on hand in my freezer. It is convenient and I can make more varieties of cheese more easily. The Fromage Blanc is one of my favorites for goat soft cheese. Thanks Rikki

RB
04/29/2019
Robert B.
United States

Fun and good food: Fromage Blanc

About to start 3rd batch of Fromage Blanc. 100% success and great taste. Easy peasy. Thanks Queen Ricki and friends.

AZ
03/20/2019
alex zickefoose

I got the wrong thing...not really

I was very disappointed since I had ordered C30 Sour cream starter culture.... but oh well I'll try it. WOW what a surprise. While I left it a little long to drain it was excellent. What a wonderful surprise! Thanks for this new experience. I will order again soon.

SM
12/25/2018
Suzanne M.
United States

Fromage Blanc Starter Culture

I am new to goats, milking them, and making cheese. I made Chevre several times (awesome) but wanted to try another culture so made Fromage Blanc with goats milk. So easy and 12 hours later, the sweetest, most lovely cheese forms. Makes great cheesecake also. Really nice flavor. Need more goats,,,

S
12/25/2018
Sergey

The perfect TVOROG of my childhood

I lived all my life in Russia, and for me, as for my whole family, a fromage blanc - we call it un Russian "TVOROG" - was something very important. We could not imagine breakfast without our TVOROG. When I came to America for work, I really missed my usual fromage blanc. The cottage cheese, which is sold here everywhere in supermarkets, is not at all like my TVOROG. And I missed him a lot. I have tried many varieties of milk and dozens of different traditional Russian methods of homemade tvorog. And I didn't have a success not one single time. Now I have your starter culture. I tried twice with two different varieties of pasteurized and non-homogenized whole milk. Both of times the result was excellent. This is a real fromage blanc, as a tvorog Of my childhood in Russia. He's just perfect. I could not wish the best. I especially liked the option when I slightly lowered the initial temperature of the milk (up to 82 degrees) and reduced the coagulation time. Instead of 12 hours, I waited only 9. I had a beautiful solid curd. I drained it in a cheese cloth, trying to take it in large pieces, without breaking the structure of curd. After 4 hours I had the perfect fromage blanc. Almost not sour, with a little sweetness. And with an amazing texture.