Best 5 Homemade Fromage Blanc Recipes

FROMAGE BLANC WITH STRAWBERRIES

Steps:

• Place the buttermilk in a large saucepan. Heat gently for about five minutes, to a temperature of around 110 degrees. The buttermilk will feel fairly warm to the touch. You can test the temperature with an instant-read thermometer. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges. Set aside to cool to room temperature.
• Line a colander with several thicknesses of cheesecloth. Place the colander over a bowl. Ladle the buttermilk from the saucepan into the colander. Allow it to drain overnight. this is the fromage blanc or fresh white cheese.
• Transfer the fromage blanc from the colander to a bowl. If it has become very firm, beat in a little milk. Cover and refrigerate until ready to serve.
• Rinse and hull the strawberries. Puree half of them and sweeten to taste.
• Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.

FROMAGE BLANC CHEESECAKE

Steps:

• Combine first four ingredients until well coated with butter. Press into bottom of 4 inch ring molds. Chill.
• Combine 1/2 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second 1/2 cup of sugar until thick and pale, fold into fromage mixture. Carefully fold in whipped cream. Fill 4-inch ring molds, smooth tops and chill until set.
• Serve with strawberry mint salsa.
• Bring sugar and water to a boil in a heavy sauce pan. Brush down sides of pan with a water to prevent sugar from crystallizing. Cook until amber in color and water has evaporated. Carefully stir in butter with a wooden spoon until completely blended. Quickly stir in almonds and remove from heat. Immediately pour onto a greased 1/2-inch sheet pan. Cool.
• Yield: 3 cups

FROMAGE BLANC DUMPLINGS

Steps:

• Whisk together the fromage blanc and eggs until well combined. Stir in the flour and seasonings and mix well. Cover and let rest in the refrigerator for 2 hours. Into a saucepan of lightly salted, simmering water drop spoonfuls of the batter and poach for about 5 minutes. Test one for doneness by cutting it open; the batter should be completely firm in the center. Drain the dumpling and toss them in melted butter with a little chopped parsley.

STRAWBERRIES WITH FROMAGE BLANC

Steps:

• Put the strawberries in a medium bowl, sprinkle 4 tablespoons of the sugar over them, and toss gently. Set aside, covered, for at least 1 hour, or refrigerate for up to 3 hours.
• In a small bowl, mix together the fromage blanc, 1 tablespoon of the remaining sugar, lemon zest, lemon juice, and vanilla extract. Taste and add the additional sugar if necessary to correct the balance of flavors. Spoon the fromage blanc into the center of a shallow serving bowl.
• Spoon the strawberries and their juices around the fromage blanc, garnish with mint leaves and serve immediately.

HONEY VANILLA FROMAGE BLANC

Steps:

• Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
• To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.