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
- fromage blanc
- goat milk
When I first ordered the fromage blanc starter culture I did so because I googled a recipe for quark. Ever since I 've made quark for breakfast almost every day. I mix it with a little scoop of raspberry jam and add some berries and granola on top. I grew up in Holland and missed my morning treat since I moved to the USA. After a while I started dreaming about a quark torte which we often ate at celebrations in the Netherlands. I didn't have a recipe but google helped me out once again. I created my own recipe from all the info I found: The bottom layer of the torte was made of dates, mixed nuts and some butter. The second layer consisted of quark, whipped cream, dried strawberries, lemon zest, sugar and gelatin. For a nice finished look I added a raspberry glaze and topped it of with fresh berries. The best part of making a quark torte: no baking involved, just some waiting time in the fridge!! Bon appetit!!
Each time I’ve done a batch it has turned out wonderfully. Been fun and easy and ended up being very tasty!
I fell in love with fromage blanc while in France- now I can have it anytime! Easy and delicious!
We make fromage weekly, our customers love it!
I am French and I have been longing for Fromage blanc for many years. it was so easy and forgiving to make. In my haste to make the cheese, I overheated the milk then cooled it too much, in short, I did not start at the recommended temperature. Then I was cooking ratatouille at the same time and mixed up the spoons! When i stirred the culture in the milk, disaster, I used the ratatouille spoon and there were all these herbs floating which I skimmed in panic also removing some of the precious culture! Well after 18h of rest, 4h of drainage in the fridge and a quick whip with the egg ******, I had a bowl of the most perfect, testy, creamy Fromage blanc like I remembered from my youth. I can’ t wait to try my chèvre culture and I know my friends to whom I have given the chèvre kit for Christmas will love it too. The only suggestion I would have is to make smaller doses of the culture for a half gallon of milk. Happy New Year!