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Chef’s Choice: Fromage Blanc

Manna Conejo 22 January, 2021

Fromage Blanc (Farmer’s Cheese)

I have used this recipe in my cooking classes for years. It’s easy to make and a fun addition to an appetizer party.

Yields 2 4oz. Ramekins

 

Ingredients

  • 1 quart whole milk
  • 1 cup buttermilk
  • 1 tablespoon white vinegar (or fresh lemon juice)
  • ¾ teaspoon salt
  • (fresh herbs) if desired

Directions

  • Heat milk to 175 degrees
  • Add vinegar or lemon juice
  • Turn heat OFF. Gently stir for about 3 minutes. If curds are not forming, add more vinegar.
  • Let sit for 10 minutes. DO NOT MOVE IT AROUND!
  • Strain through cheesecloth into a bowl.
  • Hang dry for 30 minutes.
  • Remove cheesecloth.
  • Season with salt (and herbs, if desired)
  • Place cheese inside ramekins or molds.
  • Let chill for at least 1 hour. Overnight is best.
  • Can stay chilled in the refrigerator for 1 week.

Chef’s Notes:

  • Dried Herbs de Province are delicious in this. Right before serving, I top it with a touch of honey.
  • Try it with flavored salts (Truffle!)
  • Spoon pepper jelly over the top.

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Founded in 1971 by a group of people who felt that no person should ever go hungry in the Conejo Valley.


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Office
3020 Crescent Way
Thousand Oaks, CA 91362

Phone
(805) 497-4959

Email Address
info@mannaconejo.org

Manna is a 501(c)3 non-profit. Tax ID: 95-3413415

Recent Posts

  • Chef’s Choice: Fromage Blanc
  • Chef’s Choice: Chocolate Chip Cookies (With a Gluten Free Option)

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