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Fromage Blanc (DS) 5 packets

Fromage Blanc (DS) 5 packets (C20)

4.96 stars, based on 52 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 be used...
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Reviews 41-52 of 52

The best cottage cheese in the US

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Pros:
  • Easy
  • Tasty
Cons:
  • Keep%20in%20freezer
From: Atlanta, GA
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".

This is excellent!

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From:
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!




This makes awesome Coeur a la Creme

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  • %20very%20easy%20to%20make
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From: Vernonia, OR
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!

Très bon

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Pros:
  • easy
Cons:
  • price
From: TX
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.

True Fromage Blanc

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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!

Versatile soft cheese

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Pros:
  • Easy
  • Delicious
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From:
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.

Very easy to use!

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From:
Heat milk in a water bath to 86F, stir in the culture packet, and put the water bath pot and pot with the milk into a cooler overnight. Drain the next day and Wow! - way better than cream cheese!

Well, it worked! I'm impressed.

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Pros:
  • Easy
  • Forgiving
  • Yummy
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From: Klamath Falls, Oregon, USA
In my very first attempt to make my own cheese, I tried Quark using Fromage Blanc. It was said to be easy and it was. I didn't maintain the temperature overnight very accurately, so I just left it sit until I saw the whey and separation from the edge of the pot. Nothing to it and it tastes pretty good too.

Wonderful & Easy

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Pros:
  • made%20with%20raw%20milk
  • %20easy
  • %20delicious
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From: Tunbridge, VT
This cheese is fabulous. I've used this culture many times over the past 10 years. It is very forgiving and always turns out wonderfully. The flavor of the milk really shines through. You can use raw or pasteurized milk. I love turning the cheese into a spread with fresh herbs and/or garlic and olive oil. Rosemary is an especially nice compliment. The dip is a fantastic potluck dish. People will never know it was so easy.

Worked like a charm!

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From: NH
I'm new to cheesemaking, but found this culture to work as described. Very easy to make quark.

Works great for us!

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

Works great!

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Pros:
  • Easy
  • Good%20value
Cons:
  • None
From: Dayton, TN
We've ordered many times and will continue to do so. Easy to use and delicious versatile cheese!

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Reviews 41-52 of 52