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 41 Reviews
    Rating:

    Pros:
    • Easy
    • Forgiving
    • Yummy
    Cons:
    From: Klamath Falls, Oregon, USA

    Well, it worked! I'm impressed.

    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.

    Rating:

    Pros:
    • Ease of use
    Cons:
    From: Marysville, WA

    Fromage Blanc

    I used this for the first time to make a Scottish cheese called Crowdie. It is stupid simple-stir the culture into a gallon of raw milk (must be raw), let it sit 24 hours, heat to 100 degrees F, stirring. When you start heating the curds, they look like yogurt, but heating them leads to a look of "soft scrambled eggs". Drain in a cloth for 6 hours or so, salt a bit, and you're done! I loved that this culture is so easy to use!

    Rating:

    Pros:
    • flavorful and easy
    Cons:
    From: Upstate NY

    Best simple soft cheese culture for Sheep's Milk.

    I've been milking my dairy sheep for about 12 years now, and my go-to cheese has been the Fromage Blanc (DS) packets -- which I discovered in a goat-supply magazine. I'm delighted to find the original source -- New England Cheesemaking. This culture brings out the rich butterfat and sweet taste of natural sheep's milk -- just a delightful choice for a fresh sheep's milk cheese.



    When I had six or more sheep going, they produced more milk than I knew what to do with -- and originally I just wanted a little "cream" for my coffee! The convenient packages allowed me to use one milking's worth of sheep milk and culture for the day and drain overnight, or culture overnight and drain over the next day. Produces a rich, creamy delicious soft cheese.



    I milk by hand, filtering the milk immediately before it can cool and "seize up" with the high level of butterfat sheep milk contains. Either warm raw milk or slightly cooled pasteurized milk is mixed with starter and the pot is left in a warm water bath in my kitchen in summer. The packets already contain the rennet, so no fussy measuring -- just add to 2-3 gallons of warm milk (I do use a thermometer to monitor temperature).



    I followed the directions in Ricki's book and mix in a little cheese salt when it is done. Sometimes for special occasions or to share with friends, I will also mix in chopped fresh herbs, or chopped onions and paprika -- that is a good flavor and much-requested. One of my friends likes the fresh Fromage Blanc with fresh peaches for breakfast. I was asked if I would make more to sell in a local farm store, but I am not ready to set up a Grade A dairy and cheese kitchen. Just enjoy making my own fresh Fromage Blanc from my Sheep Ladies' milk. Reliable, easy to do, pure joy.

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    From:

    Easy cheese!

    Cheese making doesn't get any easier than this! You decide the fat content of the cheese by the milk you choose; you decide the taste of the cheese by how long you let the culture set; you decide the texture of the cheese by how long the curds drain. You create the perfect soft cheese for your exact needs. Love this stuff!

    Rating:

    Pros:
    • Keeps a long time in the freezer. Ready
    Cons:
    From:

    Cheezy

    We love the Fromage Blanc. We especially like to add fresh herbs and use it to stuff fresh Alaska King Salmon and cook it on the grill. It is always a hit with our guests.

    Rating:

    Pros:
    • ease
    Cons:
    From:

    Super easy Fromage Blanc!

    I love how easy it is to make this fromage blanc without sacrificing the texture and yummy flavor. I recently added some fromage blanc to a ginger ice cream recipe and it was out of this world good!

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    From: Derry, NH

    Simply Fabulous!

    I've been buying this culture for about the last ten years. It's super easy to use and requires very little active time. The soft cheese it produces is creamy and delicious. It lends itself to additions such as garlic and chives, fresh dill, etc. My family loves it as a "pub style" cheese served with crackers, but it would be just as good with bagels or smeared on some crusty French bread. Give this one a try...you can go wrong.

    Rating:

    Pros:
    • Easy
    • Good value
    Cons:
    • None
    From: Dayton, TN

    Works great!

    We've ordered many times and will continue to do so. Easy to use and delicious versatile cheese!

    Rating:

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    From: Burns, OR

    Easiest cheese in the world to make!

    It doesn't get any easier to make cheese than to warm the milk and add the packet of culture! Let the mixture set on the stove over night and the next morning: voila! Cheese!

    The culture packets make the process as easy as 1, 2, 3! Anybody can make this cheese with the Direct Set packets!

    Rating:

    Pros:
    • easy
    • makes a great product
    Cons:
    From: California

    Great culture, especially for new cheesemakers!

    This culture is what I used to make my first (and second, and third...) cheese. It's very simple to use because you only need the culture and milk, and the vast majority of the "working" time is hands-off. It makes a great product that can easily be flavored with herbs, garlic, chile flakes, or just about anything. For anyone familiar with the Nicasio Valley Cheese Company, once you start playing with temperature control you can use this culture to make a cheese very much like Nicasio's Foggy Morning.

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    From:

    We have a small herd of organic Jerseys. When I save milk for cheese the milk is warm, of course, and by the time I get it to the house to mix with the frommage blanc culture it is exactly the right temperature. I love how that works. Sometimes I mix chopped dill or other herbs with the cheese when I drain it. Sometimes it's just plain. Sometimes after it's drained I whip it with herbs to make a dip. A nice simple way to have our milk a different way.

    Rating:

    Pros:
    • easy
    • reliable
    • no-fail
    • fair price
    Cons:
    From: Waitsfield, VT

    Spreading the Fromage Blanc Love

    I shared my love of making fromage blanc and chevre with a group of women this past weekend and by the end of the 2 hours people were joking that I must have a financial interest in cheesemaking.com! That was the answer to most every question people had - whether it was a specific cheesemaking question I couldn't answer or where to get supplies.



    I have been using this culture to make fromage blanc for years. The results reliable - I have never had a failure. The cheese is so versatile. I use it in place of cream cheese on bagels and used it in a strawberry tart last week.

    Rating:

    Pros:
    • made with raw milk
    • easy
    • delicious
    Cons:
    From: Tunbridge, VT

    Wonderful & Easy

    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.

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    From:

    Fromage Blanc

    I am new to making goat cheese. I have tried different methods. I ordered the Fromage Blanc and have made several batches with it. It produces a very consistent, mild cheese with a very smooth texture. I am very pleased with it and would recommend it to other beginners.

    Rating:

    Pros:
    • Easy to use
    • fresh
    • price
    Cons:
    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
    Cons:
    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!