Fromage Blanc Cheese
A traditional fromage blanc made with raw milk and no starter culture. This naturally cultured fresh cheese relies on the milk’s own beneficial bacteria to create a creamy, mild, and versatile homemade cheese.
Equipment
- Cheesecloth or cotton tea towel
- Ladle
- colander
- Large bowl
Ingredients
- 2 quarts (liters) clabbered raw milk
- 2 Tbsp thick cream (optional)
- A pinch of fine salt (optional)
Instructions
- Line a colander with cheesecloth or a clean tea towel and set it over a large bowl to catch the whey.
- Using a ladle, gently transfer the clabbered milk into the lined colander. Avoid pouring it directly, as ladling helps keep the curds smooth.
- Allow the milk to drain for 2 hours for a soft, spoonable fromage blanc, or 4–6 hours for a thicker, creamier texture.
- To speed up draining, you can gently gather the cheesecloth into a loose bundle and let it hang slightly over the side of the colander.
- Once the fromage blanc has reached your desired consistency, transfer it from the cheesecloth into a medium bowl.
- Add the cream and a pinch of salt. Mix with a spatula or the back of a spoon until smooth and creamy. Avoid using an electric whisk, as it can overmix and make the texture grainy.
- Serve immediately, or store in a covered container in the refrigerator until ready to use or up to 3–5 days.
Notes
Serving Tips:
- Drizzle with honey and top with nuts, granola, or fruit for a simple dessert
- Spread on sourdough toast with herbs, salt, or sliced tomatoes for breakfast
- Use as a creamy topping for pancakes, waffles, or breakfast bowls
- Stir into dips with garlic and fresh herbs for a quick appetizer
- Swap for yogurt, sour cream, or cream cheese in most recipes
- Spoon alongside cakes or desserts with a little vanilla and honey for an easy cream