Fromage Blanc

1. 1

   In a large pot or very deep sauce pan, bring the milk (but not the buttermilk) up to the temperature of 175 F while occasionally stirring.

2. 2

   Do this slowly on a low to medium heat to prevent burning.

3. 3

   Once the milk has reached 175 F, turn off the heat and immediately stir in the buttermilk and lemon juice.

4. 4

   You will notice the curds forming almost immediately.

5. 5

   Allow approximately 10 to 15 minutes for all the curds to form.

6. 6

   When the curds finish forming, scoop them into a colander lined with a double layer of cheese cloth.

7. 7

   Create a pouch and hang the cheese so it can continue to strain.

8. 8

   Hang the homemade cheese for 1 24 hours depending on the desired texture (it will be ready to eat in about an hour).

9. 9

   After the cheese is done hanging, unwrap it, place it in a bowl, and mix in salt and pepper.

10. 10

    This would also be the time to add other flavors such as herbs, garlic, or spices.

* Per serving · 4 servings · Values may vary.

No additional tips available.