Happy Cheese Makers Since 1978
$6.95
$6.95
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    This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast.

    CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme

    YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese.

    DIRECTIONS:
    Heat 1 gal. pasteurized milk to 86ºF. Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more 5-packs and you will receive our price break of $4.00 for each 5-pack.

    NOTES: Our recipe (on the package) calls for Butter Muslin (U2)

    Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means "white cheese" and it makes an excellent cheese spread with herbs and spices added to it.

    It can also be used as a substitute for cream cheese or ricotta in cooking. It can have the consistency of a cream cheese with a fraction of the calories and cholesterol. It can also be made to have the texture of sour cream or a thick drained yogurt. You can also make this with either whole or skim milk so you can make it as lean or as rich as you care to.

    Click Here for a full recipe

    Tip from a customer!!
    "Just a tip for long incubations requiring temperatures of 86-100F: If your oven has a Proofer setting, you can use that. If not, you can use a poor mans proofer, in which you boil 2 cups of water in a pot or large glass measuring cup, cover it and put it in the oven for 15 minutes while you heat your milk. Remove the pot and put in the cultured milk. The oven will stay a balmy 92-96F for hours!!"

    Jim, our tech man, had this to add: There are many other ways to do this as well. Mine is to use an insulated cooler with bottles of warm water to hold the temps. This will keep your oven open for use and you can move the cooler out of the way.

    Yes

    No

    Allergens

    Description of Components


    X Wheat
    X Other Cereals containing gluten
    X Crustaceans
    X Eggs
    X Fish
    X Peanuts
    X

    Soybeans

    X Milk (including lactose)
    X Nuts
    X Celery
    X Mustard
    X Sesame Seeds
    X Sulphur Dioxide & Sulphits (> 10 mg/kg)
    X Lupin
    X Molluscs
    X Corn corn derived ingredient
    Based on 27 Reviews
    Rating:

    Pros:
    • Easy to use
    • fresh
    • price
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    From:

    Good enough to please a real Frenchman!

    My husband was born in France, and as such, loves nothing more than his cheese and baguette. We can buy some nice French cheeses at our local Wegman's (for a pretty price), but not the delicious fromage frais that one can buy at the daily market there. Commercial Boursin-type cheeses are good, but not the same. So I decided to try to make it myself. I bought the fromage blanc culture from Cheesemaking.com, some low-heat pasteurized, organic milk from the local dairy farm and tried the recipe included on the packet. Grand succès! I salted the cheese a little bit and added some dried shallot bits, then rolled the outside of the finished cheese in a mixture of chopped fresh Italian parsley, fresh chives, crushed black pepper and Sel de Camargue. Wow! Sweet, crumbly, creamy fresh cheese-so good on bread, stuffed in chicken breasts or crumbled on beet salad. My husband was in heaven-I'm so glad I found this product and it is so easy to use!

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    From: Alexandria

    Easy and delicious

    I have been making this cheese for years. I add different flavors just for a change. When I buy the culture in bulk ( the 12 packets) the price is unbeatable!!!

    Rating:

    Pros:
    • Easy
    • Tasty
    Cons:
    • Keep in freezer
    From: Atlanta, GA

    The best cottage cheese in the US

    Since I moved to the US from Ukraine 2,5 years ago, I struggled to find good cottage cheese to eat and use in baking. I have tried making cottage cheese from milk and youghurt, from home-made kefir, but the cottage cheese made using fromage culture definitely tastes the best.

    You can use this culture according to the instruction to make a soft "fromage" style cheese or you can also heat the curd before draining the cheese to get a dry Ukrainian-style home-made cheese great for "sirniki".

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    From: Wisconsin

    Great for Quark

    The starter packet is great for quark. We have made a lot over the years in these packet sure makes it easy. No hassle of a large packet and expirations either.We have great results and very good quality cheese. A couple of our German friends even say this is the closest to authentic German quark as they tasted in the states.

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    From: Bon Wier, TX

    PERFECT RESULTS ......always !

    The aroma, the creamy texture, the TASTE......on warm bagels, with hot coffee.......HEAVEN on EARTH ! The quality, the price, the ease in use.......examples of the products Cheesmaking.com sells. Buy in quanity and save, you'll be glad you bought plenty, as family and friends will not be able to get enough. I make mine from fresh goat milk.....perfect.......EVERYTIME !

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    From: California

    Sort of a cross between Creme Fraiche and Sour Cream

    Warning!!! YOu may start eating this and never stop!! It's so easy and delicious....love it!

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    From: Wisconsin

    Perfect for the Budwig Therapy

    What's the Budwig Therapy or diet? Joannah Budwig came up with a therapy to fight cancer with Flaxseed oil and Quark or low fat cottage cheese. I have been making my own Quark cheese from thees packets with incredible success and GREAT taste. Other comments have said it is very close to original quark they had growing up overseas. All I know is that for someone fighting cancer like myself and using the Budwig diet, this is perfect tasting and incredibly priced being that we have to make a lot of cheese because I eat it everyday. Thank you New England cheese making supply co. for helping me fight my cancer. I am telling others that are also in the fight about this also

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    I like this even better than Chevre. My husband says it's like eating cream cheese.

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    From: Lawrence, Kansas

    Works great for us!

    Another great culture. Thanks! Having extra packets on hand makes it quick and easy to make whatever we are in the mood for.

    Rating:

    Pros:
    • quality
    • ease of use
    • convenient
    Cons:
    • no bulk packaging
    From:

    Excellent product

    This is awesome! I (we) have 3 cows so I make LOTS of cheese...:) Very convenient and user friendly.

    Rating:

    Pros:
    • consistent
    • delicious
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    From: Hercules, CA

    Almost foolproof and delicious!

    For Russian Easter we make a special dessert called Paskha, made with bakers’ cheese. I used to buy the cheese from a dairy, but they stopped making due to low demand. I’ve been searching for a replacement since, but haven’t found one that compared … until now.



    This culture makes delicious, creamy cheese (not gritty like many others out there) and it’s so simple I haven’t had a bad batch yet! I can easily control how dry I need it and it freezes very well. I have made this with lighter and higher fat store-bought milk, and find that for making traditional bakers’ cheese that I grew up with, 1% milk works best. My search is over!

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    Heavenly!

    When I made this (having never made it previously), my husband and I were very pleased with the flavor of the fromage blanc. I urge you to try your hand at making this. You will immensely enjoy it!

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    From: Boston, MA

    Like when I was a kid

    I love this culture! the cheese is just like the "White Cheese" I grew up eating in Israel- creamy, tangy, easily flavored as savory or sweet and keeps really well in the fridge. Very easy to make and great results each time.

    Rating:

    Pros:
    • simple
    • price
    • perfect quark
    • great quality
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    From: Philadelphia

    Perfect Cheese!

    For the past four years I had been searching for where to find "Quark" a German soft cheese I grew up with. We use it on bread with herbs, in fruit salad, in cakes and other desserts, plain, and pretty much any other way you can come up with. So when I moved to the US I desperately searched for this product that wasn't going to cost me an arm and a leg buying online somewhere in minuscule (for me) quantities. I attempted making it a few times with recipes online and it never worked. Until I tried using this culture after reading about it on here. The culture worked great, made delicious cheese and was easy to work with. I will definitely be making more quark and buying this culture again.

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    From: Central Virginia

    Gives consistently good results

    This culture gives my goat's milk a consistently good result each time I use it. A good product and affordable - especially when you buy in bulk.

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    From: VA

    Delicious

    This is a staple in our home. After evening milking, I bring warm milk in the house, add the culture and let it sit overnight. In the morning, I drain it. So easy. We put it on everything. It's great on a sandwhich or in a bowl of soup.

    Rating:

    Pros:
    • Yummy easy
    Cons:
    • None
    From: Missouri

    Easy cheese to make!

    It's been a few years since we made this but getting ready to make some more. We love this with some salt and garlic spread on Ritz crackers! Family is requesting that I make some since it's been so long. People will ask you to make it again and again!

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    Great cheese to make and share

    The fromage blanc turned out great. I added some mashed blueberries and a bit of Splenda and shared it with all the elderly farm ladies at my Grandmothers apartment complex. Now their all offering to share the vegetables out of their community garden. A very nice trade, I might add!

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    From: Upstate New York

    Delightful and Fool-Proof Fromage Blanc

    I have been using your Fromage Blanc packets with my fresh sheep milk for many years now. I milk a few dairy sheep and have found that no matter what the season, what they are eating, what the butterfat content of the milk, I can use one of your packets of pre-measured Fromage Blanc culture and turn out a wonderful fresh cheese. It is the first cheese I want to make when the ewes freshen, and it is something my friends eagerly await.



    Good for appetizers (onions and paprika mixed into it fresh, very popular), good plain with fresh fruit for breakfast, good for cheesecake, good for any sort of cooking. Extremely easy. Reliable. Rewarding.

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    From: state of Jefferson (N. California)

    So easy - so good - possibilities are endless

    This is really easy to use! It's also really mild and delicious, and the yield is quite high! The whole process occurs at approximately (summer) room temperature. I don't even heat the milk on the stove, just let it come to room temp. AND I use regular store-bought milk and it comes out fantastic. It's so easy I've given the individual envelopes along with some butter muslin to non-cheese-makers and it gets them hooked. I've made it with all kinds of various herbs and I've made it plain. The yield is big enough you can try a bunch of variations from the same batch. I've made it with a spreadable consistency and a mold-able, crumbly consistency (about like chevre). For a special treat, I add a little additional (ultra-pasteurized) cream to the milk. I'm going to try adding some fresh apricots to the next batch. It's going to be a long time before I get bored with just this one culture.

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    From: Andover, MA

    Quark

    For all the German's who read this. This is Quark, the right stuff for making cheesecake! I love it and use it all the time. Making it is really easy as well. I used to make Quark with a yoghurt maker and buttermilk, which tasted like buttermilk, but it worked. It was a lot of work though, since the yoghurt maker did not make a lot of Quark I had to do it three times to get the right amount for a cheesecake. This is much simpler. I makes just about the right amount for one cheesecake, with a little bit left. ITS GREAT! Can only recommend it and not a lot of work at all. Just a little bit of time.

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    From: Sylvania, GA

    Buttermilk

    This is the starter I use to make buttermilk: 1 packet of starter to 6 cups of skim milk + 1/2 cup of non-fat low-heat powdered milk (NOT the instant kind from the grocery store!), stirred into room-temperature milk (during the process of taking grocery store milk to 180 degrees). This process yields a very thick buttermilk, so - after it's set - I stir the buttermilk with a pinch of salt, then add ~2 cups of whey (left from making fromage blanc w/Fromagina starter) to thin AND add protein (not to mention a little bit of fat, given that I use some half-&-half in my fromage blanc). Yield ~1/2 gallon REALLY GOOD buttermilk!

    Rating:

    Pros:
    • Easy
    • Delicious
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    Versatile soft cheese

    This is the first cheese I've ever made and it was very easy. The culture makes a light and creamy cheese that works well with sweet or savory flavors. I've used it as a substitute for cream cheese and mascarpone. In my dry climate, it only takes about 5 hours to reach cream cheese consistency. I asked the experts here about freezing since I can't (more like shouldn't) eat two pounds in a week and they said it could be frozen as long as salt hasn't been added.

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    • very easy to make
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    From: Vernonia, OR

    This makes awesome Coeur a la Creme

    I have a confession...I've never eaten Fromage Blanc or Coeur a la Creme before. I wasn't sure what to expect. But I made the Fromage Blanc--I couldn't believe how easy it was! And then I made Coeur a la Creme. I just followed the directions. I was WONDERFUL!!! I made a peach sauce by draining a can of peaches and putting them in the blender to puree for a couple seconds. I poured the peach sauce over the Coeur a la Creme. It was so good. I swear, this is what the Angels eat in Heaven!

    Rating:

    Pros:
    • easy
    Cons:
    • price
    From: TX

    Très bon

    Very close to the cheese I used to eat as a kid in France. Very easy to make. Delicious with some home made crème fraîche (or you can liquefy some sour cream) poured on top and some orange honey.