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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.

Ingredients

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

Instructions

  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.

Notes

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