When I lived in France I often had lunch with Valerie, a beautiful French woman with a sensible approach to food and life in general, who was also our laboratory technician. Her meals always involved a small appetizer, the main dish and dessert, followed by a shot of espresso. During those lunches she introduced me to three French delicacies: Kyr Royale, Badoit water, and fromage blanc , her favorite light dessert. I became hooked on all three the first time that I tried them.
With regard to French cheeses, fromage blanc doesn’t get the praise it deserves. It’s smooth, tangy, light, and refreshing. Plus, you can enjoy it in different ways: plain, or with honey, sugar or fruit; with salt and herbs as a spread for crusty bread, or whipped with cream to incorporate in recipes.
I’ve been in a state of fromage blanc withdrawal since then, but no longer! Thanks to a tiny package from the New England Cheesemaking Supply Company, I’m the proud owner of almost 2 pounds of fresh cheese that sent me straight back to Paris as I drizzled it with honey and raised a spoonful to my lips… I’m sure Valerie would love it too! 😉
(recipe from New England Cheesemaking Supply Co.)
1 gallon of whole milk, pasteurized
1 packet of DS culture (order here)
(cheese cloth for draining)
Heat the milk in a large pan to 86F. Add the contents of the package and mix well. Cover the pan and allow it to sit at room temperature for 12 hours.
Line a colander with double thickness of cheesecloth, place it in the sink, and carefully ladle the curdled milk into it. Let it drain for 6 to 12 hours, depending on how thick you like it to be. (You can do this step in the fridge, placing the colander inside a pan to catch the draining liquid).
When the cheese is in the consistency you like, remove it to a container and keep it refrigerated.
to print the recipe, click here
Comments: If you have ever considered making cheese at home, I urge you to try this recipe! I cannot praise enough the customer service at New England Cheesemaking Supply: contrary to the other two companies I contacted, they went out of their way to ensure that I would get the culture quickly. A real pleasure to deal with! I am now tempted to make mozzarella at home, their website makes everything seem pretty easy… 😉 And they have a nice blog too, check it out here.
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5 thoughts on “HEAVENLY HOMEMADE FROMAGE BLANC”
Great post! I love fromage blanc but haven’t made it at home. I buy the one from Vermont Butter & Cheese, and eat it instead of yogurt. With honey!
Jinx, I have a fridge/house full of yoghurt cultures right now and just made a sort of cheese cake with strained curds of one of these. It’s cooling so I can’t tell you what it’s like till tomorrow. Hey that’s a wonderful site, it’s full of the information I have been scrabbling around trying to find lately. Big xxx’s Joanna
I may have to see if I can try some fromage blanc!
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