New England Cheese Making: Fromage Blanc Starter Culture

Fromage blanc starter culture is one of the most sensational finds we have made in all our years of cheesemaking. This wonderful cheese is easy to make and tastes amazing.

Fromage Blanc is similar to cream cheese with a delightfully rich flavor, but a fraction of the calories and cholesterol. It can be used in cooking or simply spread on your morning toast. It can also be made to have the texture of sour cream or a thick drained yogurt. Use either whole or skim milk to make it as lean or rich as you like.

This culture can be used to make a traditional German Quark

Ingredients

• Lactose
• (LL) lactococcus lactis subsp. lactis
• (LLC) lactococcus lactis subsp. cremoris
• (LLD) lactococcus lactis subsp. biovar diacetylactis
• Microbial coagulant enzyme

Storage
Store in freezer

Yield
Each of the five packets will make approximately 2 pounds of fromage blanc

Directions

• Heat 1 gallon of milk to 86ºF
• Add 1 packet of fromage blanc to milk, let rehydrate for 1-3 minutes
• Stir milk for 1-2 minutes
• Let set for 6-12 hours
• Drain in Butter Muslin for 6-12 hours
• Store finished cheese in a refrigerator for up to one week