Fromage Blanc is a soft, spreadable cheese with a mild flavor. Learn how to make it easily at home with a few simple ingredients!
Fromage Blanc is one of my favorite ways to use a gallon of milk rather quickly. Lots of people, however, may not realize what Fromage Blanc is, leaving me to explain as quickly and easily as possible:
Fromage Blanc is a soft, spreadable soft cheese that you can eat on bread, use as a dip for fruit or veggies or use in place oof cream cheese. It’s full of probiotics – since the raw milk is not heated, the cheese keeps much of it’s wonderful healthy qualities.
What is it?
Fromage Blanc is one of the easiest varieties of soft-cheese that one can make. Its origin is French, and the name Fromage Blanc translates to “white cheese”. It’s wonderful when combined with fresh herbs and spices.
Or, can be drizzled with maple syrup for a sweeter cheese.
You can use Fromage Blanc as a substitute for cream cheese or ricotta. The texture is that of a thick drained yogurt or sour cream. It’s somewhat similar to Creme Fraiche, with a few exceptions.
Creme Fraiche is made with cream, so is a bit higher in fat.
Fromage Blanc is made with raw milk that starts at body temperature. The bacteria work at low temperatures, and after a bit of rennet is added, it transforms into a spongy mass that is surrounded by whey that is released.
Quark Cheese is another cheese that bears some similarities to Fromage Blanc – it’s made at lower temperatures and the bacteria are more aromatic. No rennet is used.
How to Make Fromage Blanc
Making fromage blanc is quite simple. You can actually make it any of two ways – the first way requires fromage blanc starter culture and a gallon of raw cow milk.
If you do not have fromage blanc culture, you can make it an alternative way using mesophilic culture (which is the way I usually make it at home) which is just as easy and is the way that I will mention today.
Gently heat milk to 75 degrees F; or, alternatively, allow the milk to come to room temp (75) as it will require almost little to no heating.
Remove the milk from the heat; sprinkle a single packet of mesophilic culture on the top of the milk. Allow 2-3 minutes for that culture to dissolve on the surface; then gently take a long wooden spoon and incorporate the culture within the milk.
Add your rennet to 1/4 C. of cool water (4 drops of regular strength or 2 drops of extra strength. . Add that rennet and water mixture to your milk – stir for 30 seconds with an up and down motion. Do not over-mix!
Cover the pot; allow that pot to sit, at the rear of the stove (heat off) for 14-16 hours at a temp of around 72 degrees. After that time period, the cheese should separate from the whey.
Strain the cheese through a large piece of butter muslin; gather up the corners, tie and hang that over a large bowl for an hour or two. I like to then take the fromage blanc and put in the food processor – whip it until it’s smooth and creamy.
You can roll your fromage blanc in herbs, sweeten with maple syrup or add salt, pepper & spices to taste.
Once you have finished your cheese, you’ll likely have lots of whey. The whey is wonderful when used as a hair rinse; it also makes a wonderful caramel sauce (get the recipe here!)