Formage Blanc Cheese

Ingredients

• 1 gallon skim milk (not ultra pasteurized)
• 1 packet fromage blanc culture

Equipment

• 6+ qt stainless steel pot
• thermometer
• ladle
• large colander
• large bowl
• butter muslin

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Instructions

1. 1.     Pour milk into pot and slowly heat to 86°F. Stir gently while heating.
2. Add 1 packet fromage blanc culture to heated milk and gently stir for two minutes.
3. Place a lid on the pot and let milk sit quietly, at room temperature, for 6-12 hours. Until the milk thickens into a solid curd, similar to yogurt.
4. Place a sterilized colander into a large bowl and line it with butter muslin.
5. Ladle curd into lined colander. Once transferred, fold a layer of cloth over the draining curd.
6. Drain curd in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Fromage Blanc in a covered dish or container in the refrigerator. It should last for 7-10.