About the Post

Author Information

Fromage Blanc


1 gallon                        Milk

1 pac                Fromage Blanc starter



  1. Heat milk to 86 degrees
  2. Add starter and mix thoroughly
  3. Let mixture sit in a warm area for 12 hours
  4. Drain through a cheesecloth lined china cap
  5. Hang curd in refrigerator for 6hours (or longer)


Yield: approx 2#

* Do not mix excessively, the curds should remain large


Tags: , , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: