CheeseXML 1.00
Fromage blanc
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Fromage blanc culture | 1 item |
| Liquid rennet | 0.05 tsp |
| Non-iodized cheese salt | 0.5 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 22 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 22 °C | |
| 2 | Add culture Sprinkle the starter, rehydrate, then rest at temperature. | Step code · Ripening · Temperature: 22 °C · Time: 12 h · Addition: Amount: 1 item; Rest: 2 min | |
| 3 | Add rennet, then wait floc × multiplier Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier). | Step code · Coagulation · Temperature: 22 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.05 tsp; Dilute in: 0.25 cup | |
| 4 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 5 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 6 | Salt Salt the curd or the wheel. | Salt · Salting |
Fromage blanc
Fresh cheese · Difficulty: 1
Batch scale
Scale factor:
Description
NEC fromage blanc: a cultured, barely-renneted fresh cheese that drains to a spoonable or spreadable texture. Ricki Carroll recommends it as a first soft cheese alongside queso blanco and whole-milk ricotta.
Recipe details
- Style
- Fresh cheese
- Country
- France
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1.5 lb
- Yield ratio
- 0.17974 ratio
- Active time
- 20 min
- Total time
- 18 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Fromage blanc culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Liquid rennet — 0.05 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 0.5 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
- Slotted spoon
- Hanging bag
Process
Heat the milk to 22 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 22 °C
Add culture
Step code · Ripening
Sprinkle the starter, rehydrate, then rest at temperature.
Temperature: 22 °C · Time: 12 h · Addition: Amount: 1 item; Rest: 2 min
Add rennet, then wait floc × multiplier
Step code · Coagulation
Dilute the coagulant, stir about 1 minute, remove the stirrer, then wait until a clean break (floc time × multiplier).
Temperature: 22 °C · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 0.05 tsp; Dilute in: 0.25 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Storage
Temperature: 4 °C; Shelf life: 7 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Fromage blanc recipe; Creator: Ricki Carroll / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/collections/recipes
Tags
Tag: For beginners; Tag: Vegetarian