Fromage Blanc/Farmer's Cheese

Recipe by spiritussancto
READY IN: 50mins
YIELD: 1 cup?




  • bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
  • add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
  • let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
  • ladle the curds and whey into your lined strainer and let drain for 5 min.
  • gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
  • snip off the top of the cheesecloth and remove the new cheese from the cloth.
  • mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.
  • can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
  • can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.