Formage Blanc Cheese




  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.

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