Fresh Creamy Cheese

🛒Ingredients (Grocery List)

  • 1-quart Whole Milk

  • 1/2 cup Heavy Cream

  • 1 tbsp fresh Lemon Juice

  • 8 drops Rennet

  • 1 tsp fine Sea Salt

🍴Serves: 2 cups

⏰Prep Time: 3 hours


🥣Instructions

1. Place the Milk, Cream, and Lemon Juice in a medium saucepan, whisk to blend, and place over low heat until it reaches 100 degrees. If you blink and the mixture heats to higher temperature, just remove it from the heat and wait for it to come back down to 100 degrees. Do not let it boil! Remove the saucepan from the heat.

2. Whisk in the Rennet, cover the saucepan, and wrap it in a towel or set it in a warm spot (68 to 70 degrees) for about 3 hours. Check it occasionally to see when the solids have formed and separated from the whey, and then tip the solids into a cheesecloth-lined strainer set over a bowl and let drain.

3. You can decide at this point how firm you would like your Fromage Blanc. If you want it loose, like thick cream, then when it gets to that texture simply pour it into a container. If you want it firmer, let it drain longer until it’s the texture you prefer. I like it best when it’s become like a very, very soft fresh goat cheese.

💡Tips

  • The Lemon Juice (or White Wine Vinegar) is essential in this recipe to get the requisite acidity.

  • When you have made Fromage Blanc once, you can determine how much acidity you desire and how much Cream you want to use, depending on the acidity and the richness you are looking for.