Fromage Blanc Soft Cheese

fromage blanc cheese

This easy to make soft cheese is lovely spread on bread or bagels, or used like yogurt or sour cream in desserts.


  • 1 gallon milk – raw or pasteurized, whole or skim (skim will yield a drier cheese)
  • 1 packet direct set fromage blanc starter 


  1. In a large pot, heat milk to 86 ℉. Add the starter and mix well.
  2. Cover and let set at 72℉ for 12 hours. If the room temperature is below 72℉, use hot packs or other sources of ambient heat. After 12 hours, the curd will be firm and the whey will be separated and slightly milky.
  3. Place a large colander in a bowl of sufficient size and line the colander with a large flour sack towel. You can also use butter muslin or a double layer of cheesecloth. 
  4. Tie the ends of the cloth and hang to drain at room temp for 6-12 hours. Shorter drain time = softer cheese, longer drain time = firmer cheese. I generally hang for 6-8 hours.
  5. Flavor the cheese or use “as is”. Store in the refrigerator for up to 10 days.


Adding a little salt will help to preserve the cheese.

If you do not have fromage blanc culture, you may substitute:

  • Culture: 1/8 teaspoon mesophilic aromatic or 1 packet mesophilic direct-set culture
  • Rennet: 4 drops liquid rennet or 2 drops double-strength liquid vegetable rennet, dissolved in ¼ cup cool water

Keywords: soft cheese, Fromage blanc, cheese spread