Homemade Fromage Blanc
Prep time
Cook time
Total time
Making fresh homemade cheese is easy! This is a creamy,fresh,mild-flavored cheese. Double this recipe if you want more than one ramekin of cheese. And, you will!
Recipe type: Appetizer
Serves: 6
  • Fresh, local whole milk (1 quart)
  • Active-culture buttermilk (1 cup)
  • Lemon juice or white vinegar (2 tsp, or more if needed)
  • Salt (3/4 tsp, or to taste)
  • Measuring cups
  • Heavy-bottomed sauce pan
  • Thermometer
  • Colander
  • Stock pot
  • Cheesecloth
  • String
  • Wooden spoon
  • Stirring spoons
  1. Add milk to sauce pan on low heat.
  2. Stir regularly and bring the temperature up to 175 degrees.
  3. Use a heat proof thermometer to correctly determine temperature.
  4. The milk will be just slightly simmering and bubbles beginning to form.
  5. Remove from heat.
  6. Pour Buttermilk and lemon juice and stir slowly.
  7. Curds will begin to form and separate from the whey.
  8. Let sit for 10 minutes.
  9. Line a colander with 4 layers of cheesecloth.
  10. Gently scoop the curds into the cheesecloth. Discard the whey.
  11. Gather up the ends of the cheesecloth;tie this to a wooden spoon handle.
  12. Let the cheese drain for about 30 minutes.
  13. The longer you drain it the dryer the cheese will be.
  14. Once drained,cut open the cheese cloth a place cheese in a bowl.
  15. Incorporate the salt into the cheese with a wooden spoon.
  16. Place the cheese in a 4 ounce ramekin or crock.
  17. Enjoy the cheese now or let it set overnight.
Recipe by Wine With Lisa at http://winewithlisa.com/say-cheese-homemade-fromage-blanc-cheese-paired-with-a-sancerre-from-loire-valley-in-france/