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
- black pepper
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.
If you make cheese (or even if you don’t but know where to buy milk!) you must try Fromagina! So easy, and such a versatile cheese. Sweet, savory or plain...yummm. Fromagina is the best!
I always love buying from New England Cheesemaking Supply. They are helpful, fast to deliver and have everything you need to make great cheese. My favorite is Fromagina, which I use with my own unprocessed goat milk. So easy, and great results every time. I’ve been making it for years. My friends think I am a genius for creating such a fine cheese...little do they know a child could be a star with Fromagina culture! You will not be disappointed with this tasty cheese. If you bring it as a hostess gift you will be invited out a lot!
This is by far my favorite of the soft cheese starters offered by NE Cheesemaking. It doesn't have quite the bite of fromage blanc (not that there's anything wrong with bite), but it has a similar texture which lends itself to so many uses I've lost track. Let's see: I've used it as a filling in ravioli and manicotti, dropped it in blobs on personal pizzas and tucked it between tomato slices and basil. I've packed it in crocks with a swirl of za'atar, and rolled it into logs with a coating of cracked black pepper or smoked paprika. I've stuffed it into dessert crepes, brownies, and cannoli, and used it as a base for a yummy tart topped with cranberry curd (see photo). I've also thinned it down with light cream or half and half to make a quick alternative to creme fraiche (it's perfect with blueberries and the great lemon custard sauce recipe from the first Moosewood cookbook). Today, I had it on a well-toasted English muffin with a shmear of hot and sour tomato jam. And it's almost all gone. But no worries: I have 6 more packets in the freezer and one of them is about to go into the pot. If I didn't have a batch of this in the fridge at all times, I would be lost!