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Fromagina Starter Culture

Fromagina Starter Culture

easy to make soft cheese

"Easy, perfect every time and so delicious!"
–Marilyn, Happy Cheese Maker

Regular price $6.95
Regular price $6.95
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4.95 21 reviews

Description

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.

Details

Ingredients

  • Lactose
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LL) Lactococcus lactis subsp. lactis
  • (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 approximatly 2 pounds of fromagina

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

Details

  • 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

Cheese Making Bundle

Fromagina Starter Culture

Item# C31

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4.95
Customer Reviews
5.0 Based on 21 Reviews
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Filter Reviews:
M
05/22/2021
Mary
United States United States
New Description of Marvelous Ingredient

THE BEST KIND OF REVIEWS: One of my customers remarks with her first tasting of Rockin Triple L’s “Pearl’s Dream” “This is absolutely STUPENDOUS”!!!! I learned a NEW Word and gained a Very Valuable Customer!!!

PY
10/14/2020
Peter Y.
United States United States
Cheese & Crackers

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.

BH
07/20/2020
Babs H.
United States United States
Smooth and creamy

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.

BN
07/18/2020
Beth N.
United States United States
The Best

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.

S
07/04/2020
scott
United States United States
Love this ripened!!

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.

New England Cheesemaking Supply Company Fromagina Starter Culture ReviewNew England Cheesemaking Supply Company Fromagina Starter Culture Review