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Fromage Blanc

Ingredients:

1 gallon                        Milk

1 pac                Fromage Blanc starter

 

Procedure:

  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

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