Happy Cheese Makers Since 1978
Fromage Blanc (DS) - 5 pack (C20)

Fromage Blanc (DS) - 5 pack (C20) (C20)

5.00 stars, based on 9 reviews
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...
Show
Page:
of 2 < Prev Next >
Reviews 1-5 of 9
Sylvania, GA

Buttermilk

Rating:
Pros:
Cons:
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!

Upstate New York

Delightful and Fool-Proof Fromage Blanc

Rating:
Pros:
Cons:
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.

Idaho

Fromage Blanc

Rating:
Pros:
Cons:
Very easy , very yummy. It is so easy and is great for herb cheese spread. I added 1 clove garlic, italian herbs and salt. Better than the rondel cheese you can buy. Great texture. I also added lemon juice ,vanilla and sugar for a cheese cake flavor. Great on crackers. can''t wait to try it in place of cream cheese in recipes. LOVE IT!

Great Substitute for cream cheese

Rating:
Pros:
Cons:
There is little difference in the making of Fromage Blanc and cream cheese. I found the Fromage Blanc to be lighter than cream cheese. My wife used this to make a pumpkin cheese cake and it was perfect. Light and creamy, I think this cheese will be made often in our house.



It took me a couple of attempts to get this cheese to turn out well as I am in Florida and my average room temperature is 77F. In general it sets up in 5-6 hours for me and if I drain it at room temperature as well it is ready to go into the refrigerator at 8-10 hours after starting. A Longer set time gives a stronger tang to the final product which would be nice when used with herbs to make a dip.



I bought a 25 pack deal last time it was on the sale item list. (-:

Andover, MA

Quark

Rating:
Pros:
Cons:
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.

Page:
of 2 < Prev Next >
Reviews 1-5 of 9