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Fromage Blanc(DS)-5 pack

Item #:C20 

Fromage Blanc

   Our Price: $5.95
Availability: In Stock
Usually ships In 2-3 Business Days

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.

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 $3.00 for each 5-pack.

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

Fromage Blanc
The "White Cheese" but it is sometimes called
Fromage Fraise ... the "fresh cheese"


Now when Ricki suggested I do a recipe page for Fromage Blanc, I must say that I was less than excited initially. However, after a month or so of researching and making this wonderful cheese I am seeing this as a great cheese in the kitchen with more flexibility for the cook/cheesemaker than many of the better known cheeses.
It will now be in my fridge on a regular basis.

This is a cheese we should all get to know better !

What is it?

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 by itself 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.

So, it is beginning to look like this is the Chameleon of the cheese world and that IS what we have here. Fromage Blanc can be easily made at home with one of our Fromage Blanc cultures but the best thing is that you can make it the way you prefer.
The beauty of making this at home is the range of consistencies you can create by simply varying the process a little.
I have include details on this at the bottom of the page.


What do you do with it?

It goes with: Nuts, berries, spices, fruit, chutney, herbs, soups, breads, chiles, etc. etc.
It can be spreadable or pourable.
It can be sweet and it can be tart.

Yes, it is quite the versatile cheese!

Fromage Blanc compared to similar cheeses:

Fromage Blanc is prepared in much the same way as Creme Fraiche, but is made with milk instead of cream for a lower fat food. It is also more tart in flavor then Creme Fraiche and can be softer in texture so it can be used as a topping for soups and fruits and in other similar ways.

As mentioned above many folks compare Fromage Blanc to a drained or Greek style yogurt and often it is suggested as a replacement ingredient in recipes.
The fact is that these are very different from one another:

Fromage Blanc is made from bacteria working at low temperatures and with a bit of rennet added (included in our Fromage Blanc cultures). The milk for this never goes above body temperature so it is great for folks wanting to retain the good things from raw milk.

Yogurt on the other hand is made from a bacteria combo working at higher temperatures and no rennet is added. It also needs to be heated well beyond body temperature to 185-190F and thus destroying the natural flora and enzymes from raw milk. This is done to release the whey proteins which can then be used for better texture and food value in the yogurt.

Quark is another cheese quite often compared to Fromage Blanc. It is not so common in the US but in Germany and the rest of Europe it is easily found and quite popular. This is very similar to the Fromage Blanc and made at similar lower temperatures. The bacteria that are used for this are more aromatic and no rennet is used.


Before you Begin:

You will need:
1 gallon of whole or skim milk (Not UltraPasturized)
plus a good stainless pot to hold the milk with a cover
1 packet of our Fromage Blanc culture (this also contains the pre-measured rennet). Many of our German customers also use this with skim milk for making their Quark and love the results
Ricki often substitutes the C31 Fromagina culture which has a bit less rennet for this one.
A good thermometer could be a help
A knife to cut the curds, and a spoon or ladle to transfer the curds with.
Optional herbs, fruit, etc plus a bit of salt to your taste
A colander and butter muslin to drain the curds

Everything needs to be clean and sanitized.

Now lets make Fromage Blanc:

Converting the milk

Heat your 1 gallon of milk to 86F while stirring slowly. You can use a thermometer but this is so close to our body temperature that when the milk feels neither cool nor warm it is close enough.
Once it reaches this temperature you will open the packet of our Fromage Blanc culture and sprinkling it on the milk surface waiting 1 minute and then stirring it into the milk for a couple of minutes. This starter culture contains bacteria and rennet.

Next, allow the milk to sit quietly on the counter at room temperature 68-74F for 12-14 hours. The milk will drop in temperature during this time to that of the room. During the winter it would best to keep the pot covered with towels or a blanket to keep from getting cool. The best time to do this is in the evening because the curds will be ready to drain in the morning and can be draining while you are busy doing other things or at work.

During this time the bacteria in the culture converts the milk sugar (lactose) into lactic acid which gives the cheese its flavor and increases the acidity of the milk.

The rennet coagulates the milk. The milk will coagulate into a gel after a few hours. When this solidified mass shrinks slightly, visibly pulling away from the edges of the container, the coagulation is sufficient. The Fromage Blanc at this point will look like a block of curd floating in clear whey.

Separating the Whey

Our next task will be to separate the solids (Curds soon to become cheese) and liquid called whey.
We will begin by lining our sanitized colander with the cheese cloth in preparation for draining. If you would like to save the whey for cooking or other uses simply drain it all into another pot.


You are now ready to transfer the curds to the draining cloth. Note the firmness of the curd in the photos below. Simply ladle the curds into the cloth and allow the whey to drain off.

Note the clear whey that is forming below as the curds are cut and ladled. This is our next objective to remove enough of this moisture for the cheese we would like.

Once the curd is transferred you can bring the corners of the draining cloth together and tie them off. It should then be hung for several hours to allow the whey to drain off. This can take from 3-12 hours depending on the final moisture desired.

This is usually done at room temperature of 65-74F since lower temperature will slow the draining process and higher temperatures will cause faster draining and a drier cheese.

You may find that you need to open the cloth and scrape the edges to help the draining whey.

The Final Cheese

The final curd that forms is totally in your control. Simply allow it to drain until you have the consistency you like. The photos below will make a drier spreadable cheese when mixed with herbs.

The fresh curds are now ready to use. Add a bit of salt to taste and blend it in well until the texture is consistent.
Since this cheese is fresh and will be consumed within a short time, fresh herbs, spices, chiles, nuts, fruit, etc. can be added at this point.

It is now ready to be eaten directly or packed in a container to be stored in the fridge. It should last for 7-10 days.

You are the Cheese Maker -- Tips and Tricks:

NOTE: in general this is the SECRET to all good cheese making. Controlling the time and temperature.

As you may have noted in this page so far, I keep mentioning that this cheese can be made to your preference. So what does this mean? This means that you decide on the use for the cheese and make it the way you want.
Do you want a tart cheese to contrast another food element or a sweet one that will merge better with fruit or dessert?
Do you want a very moist flowing texture for topping or blending or do you want a dry cheese with a cream cheese like texture?
The choice is yours!

Sweet or Tart?
Your control for this is in the temperature you set the cheese at and how long it ripens for. Higher temperatures and longer times mean that more lactose is changed to acid and the result is a more acid flavor.
6 hours will give you a sweeter cheese and the longer 12 hour plus will produce a much more acid flavor.
I have begun the ripening in this recipe at 86F because this is the best temperature for this culture to ripen at but others have opted to begin the ripening at room temperature and that is fine. It will just take longer to achieve the same acid level. Lower temperatures than indicated room temperatures may lead to a stalling of the cultures activity.
Notice the amount of whey that begins to form on the top of the curd. First a few drops, then small pools, finally the entire surface is covered and the curd begins to pull away from the pot.
Taste the curds at these points and get to know the flavors. Remember good cooks taste often!

Dry or Moist?
You can control this by the draining time and temperatures. For a very moist liquidy cheese, less draining time and lower temperature is best. The longer the curds drain and the higher the temperature, the drier the cheese.
Too high a temperature and excess time may lead to a very dry chalky cheese texture.
Again, watching the process puts you in control. Open the draining cloth and examine the texture/moisture as you go. This is yours to control.

Once you have made a few batches you will know much more about the process and less attention will be needed to achieve the results you are looking for.

Cheese is too firm when the taste is right?
We have developed our culture packs with some very specific intents for each product.
Our Fromage Blanc culture C20 is prepared with more rennet than our Creme Fraiche culture C33 so if you are looking for a less firm curd try replacing the C20 with a pack of the C33.

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.




Description of Components 

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


 X   Milk (including lactose)
   X Nuts  
   X Celery  
   X Mustard  
   X Sesame Seeds  
   X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
   X Lupin  
   X Molluscs  


Product Reviews
Overall Customer Rating:
Customer Reviews: 9
Delightful and Fool-Proof Fromage Blanc
Chris Squires
Upstate New York

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.
So easy - so good - possibilities are endless
state of Jefferson (N. California)

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.
German Girls
Andover, MA

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.
Sylvania, GA

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!
Versatile soft cheese

  • Easy
  • Delicious
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.

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! 
Hi, I have been very happy to discover your website and the fact that you sell the fromage blanc culture. Coming from Germany, what I most missed in the US was Quark, a delicious low fat dairy product very hard to find here. Even online I did not have much luck. Anyhow, the German Quark is the low fat version of the French Fromage Blanc usually made with skim milk, low fat or no fat milk instead of whole milk or a milk/cream mixture. It is absolutely delicious, especially in the summer months, contains high protein, high calcium, low fat and is a great energizer and weight loss food. It is eaten as -a spread on bread or rolls (instead of butter) topped with jam -mixed with fresh fruit (especially delicious are strawberries or peaches) as a dessert - mixed with jam or fruit and some gelatine for hot summer dessert -mix with lemon juice and sugar for a hot summer desert -mixed with whipped cream as a lighter topping for cakes or fruit -mixed with chives, salt and pepper as a spread or dip. -used in cheesecake instead of the cream cheese (imagine-low fat healthy cheesecake!) -used for baking: quark-oil dough is a delicious dough for small pastries and rolls, quark-strudel is a low fat strudel. Anyhow, if you would add the name Quark to your Fromage Blanc culture and make it findable through search engines, you will make a lot of people who miss this great dairy product happy. Birgit  
Hello, I was an exchange student many years ago in France when I first came across Fromage Blanc. It was served to me as a desert sweetened with either sugar or confiture (fresh fruit preserves). I fell in love with this delicious dish. It has been over 8 years since I have been to france. I have never forgotten Fromage Blanc. This past summer I had the opportunity to visit the family I spent nearly 2 years living with in the tiny countryside village of Etrochon St. Romans Les Melle 4 hours south west of Paris. While there I once again found my favorite desert, Le Fromage Blanc. When I returned home from my visit, I vowed to find away to enjoy this delicious treat here in the states. I was so discouraged that it just did not exist. Plain yogurt just did not cut it for me, it was not the same. I came across an article online that explained how yes indeed, Fromage Blanc could be made in the home with ingredients found here in the states. I was ecstatic. I came across your website and immediately ordered the key ingredient, the rennet & starter bacteria mixture used to create this delicacy! As silly as this sounds, cheese can create so much excitement for one person, I was elated with my very own creation made by myself! I have since made at least 1 batch a week and my friends now call me the web designer and computer builder who makes cheese for fun! I have attached a slight variation to your recipe. Your recipe was great, but just not quite the same as what I was used to. (Different regions of France produce different types of fromage blanc. For a dessert, this recipe below works great). This week I had my friends from France visiting me and in spite of their skepticism, when they tasted it, could not believe how authentic it was! So I have attached my recipe for you folks if you would like to include it as a variation for those who love these treat as a dessert. I have since ordered your Mozzarella kit and will most likely be attending your cheese making workshop in November as I am delighted to discover this new hobby! Thank you for bringing my beloved country of France where I spent 2 years of my life home to the States. Look forward to meeting you all at one of your workshops and making many more types of cheeses as I learn! Sincerely, James B. Ryer 
I just wanted to let you know I placed my second order from NECS. I originally ordered a whole bunch of Direct Starter Cultures approx. 2 yrs ago. I have made quite a bit of cheese since then, mostly soft-Fromage Blanc, Fromagina, Sour, Buttermilk. All were EXCELLENT! I just reordered another batch. I made several blackberry-merlot cheesecakes for my restaurant, Seven Hills Deli Cafe, using the fromage blanc I made, and I have NEVER had such an outpouring of, That was the best I have ever eaten, comments! Basically, I just wanted to say thanks for excellent products, service and support. Thanks so much! Steve Jones 

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