Homemade Fromage Blanc
Votes: 2
Time: 1 hour.
Homemade Fromage Blanc cottage cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1800 ml of whole village milk
- 1 cup heavy cream 33%
- 2 tbsp fresh sour milk
- 2 tablespoons fresh lemon juice
- 1/4 - 1/2 tsp salt, if needed
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Cooking the dish according to the recipe:
- Pour the milk and cream into a large saucepan. In a separate bowl, combine the buttermilk and lemon juice; add to the saucepan. Heat the milk to 175°F (80°C) using a thermometer, stirring twice. Once the temperature reaches 180°F (80°C), remove from the heat and let stand for 10 minutes.
- Place a colander over a saucepan and line it with a large double-layer of cheesecloth. Gently pour in the curd mixture and let the whey drain for about 2 minutes. Tie the cheesecloth and hang the bag to drain overnight.
- Serve as is, or beat with a mixer, pair with jam, honey, or figs. Or add salt and basil, mint, or thyme leaves. Spread on sandwiches, crumble on crackers, and enjoy as a delicious snack. Use it in pies.
- Store in the refrigerator for up to 1 week. Or, make a firmer piece, cut it, and roll it into jars with oil. Store in the refrigerator for up to 1 month.
Exit: 450 gr.
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