How to Make Fromage Blanc {Raw, Cultured Soft Cheese}

Step 1

Warm milk to around 80 degrees, unless you’ve just milked, then simply strain and use right away without heating because the mesophilic culture just likes warmish temps (not hot)

Step 2

Pour into glass jar and sprinkle mesophilic culture on top

Step 3

Gently stir and mix in your rennet/water mixture

Step 4

Cover jar loosely (a small piece of fabric and rubber band work)

Step 5

Allow to culture at room temperature 24 hours

Step 6

Milk should look somewhat like yogurt, with possibly some whey starting to separate

Step 7

Dump curd into a piece of cheesecloth and tie into a bag

Step 8

Hang bag for 4-6 hours allowing whey to drain out

Step 9

Tip: Tie ends of bag in a knot around a wooden spoon, and place spoon over mouth of large pitcher to collect whey

Step 10

Store finished cheese in fridge– it should last a week or longer