Fromage Blanc (Smooth Cottage Cheese)
Save to My Recipes
The French not only love cheese, they love dairy products in general. At breakfast, fromage blanc is enjoyed with a few teaspoons of sugar, honey, or jam.
Hands-on: 5 minutesTotal: 1 day 12 hours 5 minutes
- 4 cups whole milk
- 4 drops rennet (you can buy some easily online on cheese making websites)
- Pour the milk into a medium saucepan. Over medium-low heat, bring it slowly to a temperature of 95°F (measure with a thermometer).
- Pour the milk into a large bowl, and add 4 drops of rennet. Cover the bowl with a cotton cloth and put in a room where the temperature is over 68°F for at least 12 hours.
- After 12 hours, the milk should be curdled. Put a large strainer in a sink, cover it with a clean cotton cloth, and pour the curdled milk in the strainer.
- Pour the strained solids slowly in a bowl, and put in the refrigerator. You can store it for 24 hours in the refrigerator.