Fromage Blanc Recipe


Creating fromage blanc or chèvre requires purchasing a direct-set cultureChevre With Bread and Fruit (see Cheesemaking Supplies, following the recipe), and both cheeses will need about 2 days lead time before they will be ready to eat. If you use goat’s milk, you’ll have chèvre; cow’s milk will make fromage blanc. The texture of either ranges from creamy to crumbly; draining longer makes a more crumbly cheese. Yield: about 1 1/2 pounds.

Fromage Blanc Recipe


1 gallon goat’s milk or cow’s milk
1 packet direct-set fromage blanc or chèvre culture (or 1/4 tsp mesophilic culture plus 1 drop liquid rennet diluted in 1 tbsp cool water)
1/4 tsp salt, or to taste (optional)


1. Heat milk. In a heavy-bottom, nonreactive pot, heat the milk over medium-low to 86 degrees Fahrenheit. Stir continuously to prevent scorching. Remove from heat.

2. Acidify milk. Milk separates into curds and whey when it is acidified. The warmer the milk, the less acidic it will need to be to separate. When the milk has reached the proper temperature, remove the milk from the heat and add the recipe’s specified acid or bacterial culture that produces its own acid. If the recipe calls for a powdered bacterial culture, sprinkle it over the milk and leave the mixture alone for a minute before beginning to stir gently and continuously for a few minutes. Leave the pot alone for 10 to 20 minutes before draining. Sprinkle the culture over the milk and leave the mixture alone for a minute before beginning to stir gently and continuously for a few minutes. Let sit at room temperature until a uniform mass of curd has pulled away from the side of the pot and there is a clear layer of whey over the top.

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