Editor’s Pick
JANUARY 13, 2009 12:34AM
Rate: 7
yummy french berries and fromage blanc
It is something that might be related to our cottage cheese (if it was smooth), or yogurt, or a very loose cream cheese. Depends on who you ask. All I know is that once we discovered it, we ate it everyday, often with berries that were sublime.
Fromage Blanc is easy to make but expensive to buy here in the U.S. Vermont Butter and Cheese has one as does Cypress Grove Cheese in California. Neither taste like French Fromage Blanc though.
To make it, order the Fromage Blanc starter from New England Cheese Making Company along with the cheesecloth to drain the stuff.
Get a gallon of whole milk from the store. Heat it up in a large pot to about 78-80 degrees. Mix in the starter until dissolved (about 2 minutes), cover and let sit for about 14 hours on the stove top or counter.
Using a cheesecloth lined colander with a pot or large bowl under it, spoon the mixture into the colander and cover. Refrigerate and let it drain for about 4 hours, but no more than 6.
Pour or dump into a large bowl and whisk it until it is smooth, free from lumps. Use some of the liquid (whey) if it seems to dry to you. It should resemble the consistency of Greek Yogurt or sour cream.
If it looks like cream cheese you left it too long and you will want to stir some of the whey back in to the mixture. Store in a covered container in the refrigerator. It makes about a quart plus and it lasts about 2 weeks in the refrigerator. It only gets more ripe, and that is not a bad thing.
Serve with berries or other fruit. I like it with bananas or honey. People in France serve it often for dessert with fruit or a honey topping.
Bon Appetite!
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Comments
This is one of my very favorite things ... especially with blackberries!!! I have never thought of making it at home though ... thank you so much for enlightening me!!! Excellent!!!
Is fromage blanc anything like petit suisse? We had that in France and could never find it here. This looks luscious!
A must try
O.K I said that to about three recipies today out here. They are so irresistable, each of these.
O.K I said that to about three recipies today out here. They are so irresistable, each of these.
Yummy. Sounds like you have some good stories to share about living in France! rated.
Faith, it is like adding cream to the curd of Neufchâtel cheese...or at least that is what I understand. It seems similar in the uses of it though. But fromage blanc is just typically made from milk and cultures. But I bet it would be similar. And depending on how long you let it sit, you might be able to duplicate the taste.
1IM, I do love you. No one, and I mean no one around here knew what the heck it was! Not only is it easy easy to do, but it is sooo much cheaper. It costs almost $7 for that little container from those dairies, yet for pennies we get tons of it making it ourselves.
Lisa, this one could be the breakfast deal! You can eat it anytime of day. Thanks!
Deborah, yep. We certainly do and most of them involve food.....
Thanks everyone.
1IM, I do love you. No one, and I mean no one around here knew what the heck it was! Not only is it easy easy to do, but it is sooo much cheaper. It costs almost $7 for that little container from those dairies, yet for pennies we get tons of it making it ourselves.
Lisa, this one could be the breakfast deal! You can eat it anytime of day. Thanks!
Deborah, yep. We certainly do and most of them involve food.....
Thanks everyone.
I already placed my order with the New England Cheese Making Company ... when they say, "sensational find" ... they are NOT kidding!!!
I cannot wait!!!
I cannot wait!!!
Holy God me mouth is a waterin'!!!!!!
Must...have...berries...and CHEESE!!!! And some fromage blanc!
Is that redundant?
rated!
Must...have...berries...and CHEESE!!!! And some fromage blanc!
Is that redundant?
rated!
This looks so yummy I'm going to file it away until fresh berry season. Thank you!
As a French person, the only closest equivalent to "fromage blanc" I have been able to find in 14 years of living here is the Russian farmer cheese, called 'Tvorog". It exists also in low fat version, but of course as all good things in life, the full fat tastes the best. Definetely easy to find in a Russian grocery store, and cheap too.
This looks just fantastic! Thanks for sharing it.
Ooh, I must try this! We have fresh berries here 6 months out of the year, so this will be perfect for late spring through early fall. Mmmmmm.
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