www.sausagemaking.org

It has the consistency of cream cheese with a fraction of the calories or cholesterol. It can be made with either whole or skimmed milk. Use a DVI (MA400) or the usual mesophilic starter. Makes up to 2.5 lbs.

12 hours overnight.

1 gallon of milk. Ripening culture.

Heat one gallon of milk to 180Fand then cool to 72Fand add direct set starter and stir well in.
Cover and let it set overnight at 72F

Line a colander with a cheesecloth an ladle curds in. Allow to drain for 12 hours or until it reaches the desired consistency.

A shorter draining period produces a cheese spread and a longer draining time produces a cream cheese type of consistency. Make sure the room temperature is around the 72F mark all the time it is draining.

After draining store in a covered container in the fridge.

Fromage Blanc was the first cheese i ever made, as a teenager.
I used it to make a cheesecake that was pretty good.


~Martin

Have never made cheese but would really love to have a go and this one seems relatively simple (he said), could you add flavourings such as chives, garlic, etc, can a live yoghurt be used as the mesophilic starter, if so how much should I use, if not were can I get a mesophilic starter.

Thanks

Wal