FROMAGE BLANC (CHEESE)
I found this really nice Fromage Blanc recipe from Chef John Mitzewich at about.com Its a great recipe that I think is easy for most to make and enjoy! Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means "white cheese" and it makes an excellent cheese spread with herbs and spices added to it....
Provided by Linda Kauppinen
Categories Other Sauces
Time 11h
Number Of Ingredients 4
Steps:
- 1. Take 1 quart of whole milk and very slowly heat it up, stirring, in a heavy-bottomed pot. Bring this up to 175 degrees F. Use a little thermometer, when you see the steam starting to rise, and there are little tiny bubbles forming on the side, that means you are getting close. Keep watch on the thermometer until 175 degrees is reached.
- 2. At 175 degrees, add the buttermilk and the lemon juice. Turn off the heat. In just a few seconds, just like magic, it separates into curds and whey. Whey is the liquid, curds are the solids. Let that sit undisturbed for 10 minutes.
- 3. While it's sitting get the cheesecloth ready (I use two thicknesses), lined in a colander, over a bowl. Ladle in the cheese curds. The whey is going to drain through and you're going to let it sit for 5 minutes. After 5 minutes has passed, pick up the edges and form a bundle. Tie it with a string and use a wooden spoon to hang it over a stockpot.
- 4. Let that sit for a half-hour. The whey is going to drain through and what you are left with is cheese. That's fresh homemade cheese! You are going to get about a cup. Salt that with 3/4 tsp and give it a mix to stir the salt in, and break up some of the curds.
- 5. Pack the cheese into a ramekin. Wrap it well with plastic wrap and refrigerate overnight to develop the flavor. You can eat it fresh if you want, but I think leaving it overnight gives it a great texture. It's going to be kind of a cross between cream cheese and ricotta.
- 6. Serve it simply with olive oil, pepper and some chives. Or you can make a beautiful cheese plate. You can use this anyway you use cream cheese, or cottage cheese, or ricotta. It's very versatile; you can mix herbs with it, or garlic, and make spreads.
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karma lama
[email protected]This recipe is a lifesaver! I'm lactose intolerant, so I can't eat most cheeses. But fromage blanc is lactose-free, so I can enjoy it without any problems. It's a delicious and versatile cheese that I can use in all sorts of dishes.
Lily Lewis
[email protected]I'm not a big fan of cheese, but I actually really enjoyed this recipe. The fromage blanc was light and fluffy, with a mild flavor that wasn't overpowering. I'd definitely make it again.
Denoven DANIELS
[email protected]This is my go-to recipe for fromage blanc. It's so easy to make and always turns out perfectly. The cheese is creamy, tangy, and delicious. I love using it in dips, spreads, and desserts.
Nicole Speer
[email protected]I was really excited to try this recipe, but I was disappointed. The cheese was too runny and didn't have much flavor. I think I'll stick to buying fromage blanc from the store.
Mirza Siraj
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The cheese is creamy and delicious, and it's so versatile. I've used it in everything from salads to desserts.
Reatlegile Mothudi
[email protected]Meh.
Ihsan Ahmad
[email protected]This recipe was a disaster! The cheese didn't turn out at all, and I had to throw it away. I followed the instructions exactly, so I'm not sure what went wrong.
Nakalyango Betty
[email protected]I'm not usually a fan of fromage blanc, but this recipe changed my mind! The cheese was light and fluffy, with a mild flavor that paired perfectly with the berries and honey. I'll definitely be making this again.
Sunail Qureshi
[email protected]Fromage blanc is one of my favorite cheeses, and this recipe did not disappoint! It was so easy to make, and the cheese turned out creamy and tangy, just the way I like it. I've already used it in several dishes, and it's been a hit every time.
Debbie Bagshaw
[email protected]I was hesitant to try this recipe because I'd never made fromage blanc before, but it turned out to be surprisingly easy! The instructions were clear and concise, and the cheese turned out perfectly. It was rich and creamy, with a slightly tangy flav