Cooking:

Culture the Milk

• Heat your milk to 86°F. Remove the milk from the heat and thoroughly stir in the packet of Fromage Blanc culture.
• Cover the pot and leave the mixture to culture for 12 hours at approximately 72°F. (If your kitchen is cold wrap the pot in a towel).
• After 12 hours the consistency of the milk should look more like a yogurt or a solid mass. You will see a separation of the white color of the curd from the clearer liquid of the whey. 

Strain the Cheese

• Place a piece of butter muslin (doubled) or dish towel in a colander in or over a bowl.  Gently spoon, careful not to break the curds, the cheese into the butter muslin.  Gather the corners of the muslin up and tie around a wooden spoon.  
• Hang the butter muslin filled with the Fromage Blanc over a bowl so the whey can drain. 
• Allow the Fromage Blanc to drain for 6-12 hours to reach the desired consistency. 
• 6 hours for a soft, spreadable cheese or dip or 12 hours for a consistency of cream cheese

Soft Consistency

How long will it last

• Fromage Blanc will stay good in the refrigerator for up to one week. It can be frozen as well but must be salted well prior to freezing.
• Remove as much of the whey as possible the drier the Fromage Blanc, the better it will freeze. 

Additional use

• Use Fromage Blanc with a little sugar to frost cupcakes or carrot cake in place of cream cheese frosting.