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Fromagina(DS)-5 pack
Item #:C31 |
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Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers. CULTURE INCLUDES: lactose, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, 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 cheese.
DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 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 calls for Butter Muslin (U2) 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.
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Other Cereals containing gluten |
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Crustaceans |
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Eggs |
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Fish |
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Peanuts |
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Soybeans |
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Nuts |
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Celery |
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Mustard |
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Sesame Seeds |
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Sulphur Dioxide & Sulphits (> 10 mg/kg) |
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Lupin |
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This is the BEST culture for goat milk!
I have been using this culture for several years with our raw goat milk. I use a fresh gallon from the morning's milking, add the culture and let it sit till the next morning. I then let it drain for several hours, add salt, and viola! So easy, perfect every time and so delicious! I make it several times a week and it is in great demand with family and friends. I use it for dips, as a ricotta or cream cheese replacement in recipes, or just as it is- scooped out on a finger tip! Really delicious!
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| Hi, I just wanted to thank you SOOOO much for the great products you sell, the directions are great too and sales people so accommodating. I first learned about you at the Hancock Shaker Village Museum in MA. I had been wanting to make cheese since before I went on vacation in the town nearby, Becket. But when I got to the Shaker Village I bought a cheese and yogurt book. Later when I went to the cheese making area of the village, the actors gave your catalog to me and the rest of the vacation and all year until last X-mas all I asked for or talked about was cheese! Finally Xmas came and I got the Basic Hard Cheese Kit and the Fromagina Culture. I have done the Fromagina so far and it was sooooo good. PS I am 12. Shannon |
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| I have received your Rickis Fromagina which resulted in the best thing ever. My best regards. Franz Fogt, PA | |
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In Peace,
Ricki, the cheese queen | |