Cheese "Cultures for Health"

This cheese is simple to put together and is a great starter cheese for those who are just starting to work with cultures.
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Prep Time 10 mins
Cook Time 2 d
Total Time 2 d 10 mins
Course Main Course
Cuisine American
Servings 10


  • 1 gallon milk
  • 1 packet Fromage Blanc Starter Culture (Fromage Blanc starter has both starter culture and rennet)
  • Half and Half or Whole Milk (not ultrapastuerized) or combination



    Culture the Milk

    • Heat your milk to 86°F. Remove the milk from the heat and thoroughly stir in the packet of Fromage Blanc culture.
    • Cover the pot and leave the mixture to culture for 12 hours at approximately 72°F. (If your kitchen is cold wrap the pot in a towel).
    • After 12 hours the consistency of the milk should look more like a yogurt or a solid mass. You will see a separation of the white color of the curd from the clearer liquid of the whey. 

    Strain the Cheese

    • Place a piece of butter muslin (doubled) or dish towel in a colander in or over a bowl.  Gently spoon, careful not to break the curds, the cheese into the butter muslin.  Gather the corners of the muslin up and tie around a wooden spoon.  
    • Hang the butter muslin filled with the Fromage Blanc over a bowl so the whey can drain. 
    • Allow the Fromage Blanc to drain for 6-12 hours to reach the desired consistency. 
    • 6 hours for a soft, spreadable cheese or dip or 12 hours for a consistency of cream cheese

    Soft Consistency

      How long will it last

      • Fromage Blanc will stay good in the refrigerator for up to one week. It can be frozen as well but must be salted well prior to freezing.
      • Remove as much of the whey as possible the drier the Fromage Blanc, the better it will freeze. 

      Additional use

      • Use Fromage Blanc with a little sugar to frost cupcakes or carrot cake in place of cream cheese frosting. 
      Keyword Cheese