Fun With Fermentables: Fromage Blanc

Cheese making is one of those things. It's like watching bread rise or starting a garden from seed. Something about it just feels magical, poetic, innately and wholly good. Maybe I am getting a little sappy about it?

Anyway, for some Fromage Blanc is the 101 class of cheese making.  This was not my first step on the cheese road, but I almost wish it had been.  It is so simple and can be used in so many ways.  This cheese may be absolutely fail proof, and because the highest heat it ever reaches is 86 degrees, it remains a "raw" food and contains all the nutrients and such that the milk has when it leaves the cow. I'm for it. It tastes like a cross between chevre, cream cheese, and yogurt. A smooth, spreadable cheese that's a bit tangy. It's delicious. 

Here's how it goes. 

You'll need: a gallon of milk, a cooking thermometer (candy and meat both work, but should be clean), and a fromage blanc culture, and cheese cloth. 

Fresh cheese! 

1. Get a gallon of milk. We used raw cow's milk. You can use any milk except ultra-pasteurized. This rules out some organic brands, unfortunately. For Raw Milk producers, check here: www.realmilk.com. 
2. Heat your milk to 86 degrees, slowly and stirring to avoid a skin. This should take no time at all. Turn off heat. 
3. Pitch in your culture and then allow to sit for two minutes so that the culture can re-hydrate. You can buy these cultures at your local brewing store or at www.cheesemaking.com.
4. Stir slowly, but thoroughly to distribute yeast. 
5. Cover pan OR move to jars. Because we use jars for milk, we had 2 half gallons lying around. These are easier to keep warm. 
6. Keep your cultured milk at 72 degrees for 12 hours. For us, this meant warm water in a cooler. For you, this can simply mean keeping it near a heat vent or wrapped in a blanket. 
7. After twelve hours (for us it was 16, I simply forgot!) place cheese cloth (I used four sheets)  in a colander over a pot. Dump cultured milk into the colander slowly. 
8. Allow to strain for a few minutes, the milk should have visible curds in it. 
9. After the most active dripping is done, catch the corners of your cheese cloth and move it into a ball. Tie with twine and hang it. I used a cabinet handle to tie mine up. 
10. Hang for four to eight hours. The fewer the hours the more moist your cheese but it will also have a tangy whey taste. The longer you wait, you will have dryer cheese, but smoother taste. 
11. Be sure to use your whey. Recipes exist for using it in bread, but if you google around, there are lots of creative ways. Sometimes we even let our dogs and cats drink it for their probiotic health. 

I hope you enjoy your cheese! I've loved it over toast with a spread of jam. I may use it tomorrow in crepes. It's lovely on crackers... I could go on.