Fromage Blanc Starter Culture
Fromage Blanc Starter Culture
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
new packaging not as convenient
Same great fromage blanc culture but the new, smaller packet doesn't open or sprinkle as neatly.
Extreme Health Food
I contacted New England Cheese Making with questions about making a cheese called, "Quark" in Germany. The cheese is necessary to make a cancer and heart disease cure developed by Dr. Johanna Budwig. Fromage Blanc was one of two recommendations I received. After working with both I have chosen the Fromage Blanc culture which fortunately is easy to work with, delicious and inexpensive.
This is excellent!
I just wanted to let you know I placed my second order from NECS. I originally ordered a whole bunch of Direct Starter Cultures approx. 2 yrs ago. I have made quite a bit of cheese since then, mostly soft-Fromage Blanc, Fromagina, Sour, Buttermilk. All were EXCELLENT! I just reordered another batch. I made several blackberry-merlot cheesecakes for my restaurant, Seven Hills Deli Cafe, using the fromage blanc I made, and I have NEVER had such an outpouring of, That was the best I have ever eaten, comments! Basically, I just wanted to say thanks for excellent products, service and support. Thanks so much!
True Fromage Blanc
I was an exchange student many years ago in France when I first came across Fromage Blanc. It was served to me as a desert sweetened with either sugar or confiture (fresh fruit preserves). I fell in love with this delicious dish. It has been over 8 years since I have been to france. I have never forgotten Fromage Blanc. This past summer I had the opportunity to visit the family I spent nearly 2 years living with in the tiny countryside village of Etrochon St. Romans Les Melle 4 hours south west of Paris. While there I once again found my favorite desert, Le Fromage Blanc. When I returned home from my visit, I vowed to find away to enjoy this delicious treat here in the states. I was so discouraged that it just did not exist. Plain yogurt just did not cut it for me, it was not the same. I came across an article online that explained how yes indeed, Fromage Blanc could be made in the home with ingredients found here in the states. I was ecstatic. I came across your website and immediately ordered the key ingredient, the rennet and starter bacteria mixture used to create this delicacy! As silly as this sounds, cheese can create so much excitement for one person, I was elated with my very own creation made by myself! I have since made at least 1 batch a week and my friends now call me the web designer and computer builder who makes cheese for fun! I have attached a slight variation to your recipe. Your recipe was great, but just not quite the same as what I was used to. (Different regions of France produce different types of fromage blanc. For a dessert, this recipe below works great). This week I had my friends from France visiting me and in spite of their skepticism, when they tasted it, could not believe how authentic it was! So I have attached my recipe for you folks if you would like to include it as a variation for those who love these treat as a dessert. I have since ordered your Mozzarella kit and will most likely be attending your cheese making workshop in November as I am delighted to discover this new hobby! Thank you for bringing my beloved country of France where I spent 2 years of my life home to the States. Look forward to meeting you all at one of your workshops and making many more types of cheeses as I learn!
Makes a great German Quark
I have been very happy to discover your website and the fact that you sell the fromage blanc culture. Coming from Germany, what I most missed in the US was Quark, a delicious low fat dairy product very hard to find here. Even online I did not have much luck. Anyhow, the German Quark is the low fat version of the French Fromage Blanc usually made with skim milk, low fat or no fat milk instead of whole milk or a milk/cream mixture. It is absolutely delicious, especially in the summer months, contains high protein, high calcium, low fat and is a great energizer and weight loss food. It is eaten as -a spread on bread or rolls (instead of butter) topped with jam -mixed with fresh fruit (especially delicious are strawberries or peaches) as a dessert - mixed with jam or fruit and some gelatine for hot summer dessert -mix with lemon juice and sugar for a hot summer desert -mixed with whipped cream as a lighter topping for cakes or fruit -mixed with chives, salt and pepper as a spread or dip. -used in cheesecake instead of the cream cheese (imagine-low fat healthy cheesecake!) -used for baking: quark-oil dough is a delicious dough for small pastries and rolls, quark-strudel is a low fat strudel. Anyhow, if you would add the name Quark to your Fromage Blanc culture and make it findable through search engines, you will make a lot of people who miss this great dairy product happy.