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
- goat milk
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This is a great soft cheese that can be eaten without the aging process I mixed in the French herbs and it's delicious. My wife really likes it too.
This cheese is quite simple to make and tastes great. It's smooth and creamy with a mild flavor. We love to eat it with crackers. Additionally, I will add apple pie or pumpkin pie spice to taste. Sweeten with honey or sugar for a real treat on graham crackers or ginger snaps.
Been using Ricki's Fromagina for several years now in my goat milk. FANTASTIC. Love how versatile it is. Because it is a mild cheese it takes on any flavorings I put in it really well. Freezes very easily which is a big plus for when we are not milking. Thank you Ricki.
I have used this culture for many years with my raw goat milk. I love this ripened its very simple to do . I store my milk in the fridge in gallon jars. once I get overrun and or just want to make a batch. I pull the jar out of the fridge and dump a packet of fromagina in the milk and add around 1/32 tsp of geotricum candidum and about 1/16 tsp of penicillin candidum . Stir it up no I don't bother heating the milk! My kitchen temp averages around 65- 78 degrees . I leave it on the counter overnight some where between 8 - 24 hrs depending on what I have going on the time varies. Once its set I laddle the curds into a plastic basket mold. Let that drain overnight. Then I gently take it out of the mold it will still be fairly soft. Flip it over and put it back in the mold and let it drain overnight . I sprinkle about 1/4 tsp salt on the top. Once it's dry enough to hold its shape . I put it on a small hole plastic draining mat and put that on a cooling rack. I salt the other side and the edges. I leave it on the counter and turn it over once or twice a day until I see the fuzzy white bloom cover the whole cheese. Then I wrap it in a cellophane wrap and put it in the cave from 8 - 60 days depending on how ripe i want it. I prefer it about 12 days. My wife likes it extra ripe about 4-5 weeks.