Homemade Fromage Blanc

I realized when I posted the recipe for the chocolate mint patties a couple of days ago, I did not have the recipe up for the Fromage Blanc I used in it.  To tell you the truth, I haven't made a batch of this easy soft cheese in a long while since I still have quite a bit frozen from last year.  But, since I took my first try at making Brie this week (that is still in experimental stages so it may be a while before I post a perfected recipe, but so far so good...anyways) I had an off amount of milk and so making a batch seemed to best fit into my schedule.

Here is how simple this recipe is:

Start out with 1 1/2 gallons of skimmed milk.

After sterilizing the pot, spoon, lid, and thermometer, pour in the milk and heat on medium low heat to 72 degrees Fahrenheit, making sure to stir frequently until a uniform temperature is reached. Remove from heat.

Next, sprinkle 1/4 teaspoon of aroma culture on top of the warmed milk and let rehydrate for 5 minutes.  After the culture has rehydrated, mix in the culture in with at least 20 up and down strokes.  Next mix 2 Tablespoons of cool water with 2 drops of rennet and then mix the diluted rennet into the warmed milk.

Cover the pot and let sit for 12 hours/overnight.

In the morning prepare a large strainer lined with a poly cheese cloth.

Ladle the semi-firmed up cheese into the prepared strainer, letting it drain down as you go.

The set cheese.
Ladling in the cheese.
A full strainer.

Covered to keep the critters out.

Let the cheese drain all day, flipping half way through the day.

At night, move the cheese to a smaller strainer and let it continue to drain in the refrigerator over night.

In the morning the cheese will be completely drained.

At this point you can whip the cheese with 1 teaspoon of salt to make a spreadable cheese like I did here or you can just coat the cheese with the salt and serve on a plate.


  1. Ok I was following you until you got to "aroma culture" and "rennet". Can you please clarify what these items are?

  2. Sorry. If you are not used to the cheese making process, there are two very important steps that require "special" ingredients to make the milk into a cheese products.

    The first ingredient is a culture (or bacteria). Specific cultures are used for specific cheeses, the aroma culture is a bit sweeter and used for softer and sweeter cheeses, the mesophilic culture one used for lower temperature cheeses like Cheddar, Colby, etc. and the other widely used culture called thermophilic is used for more high temperature cheeses like Mozzarella and Jarlsberg.

    The second ingredient is rennet, which is what turns milk into curd. Originally rennet was only sourced from the stomach of calves (that is what turns milk into a food product for them to survive on until they start eating grass), but now various sources, both animal and plant based are sourced for rennet that is used in the cheese making process.

    The website I go to for buying all my cheese making ingredients is www.thecheesemaker.com. I find his prices and service to be better than another other site I have visited plus he is just over the boarder into WI and so delivery is very quick.


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