Fromage Blanc Recipe
French · Dairy / Condiment · 15 min total
Fromage blanc is a fresh, creamy French cheese with a tangy flavor, similar to yogurt cheese or quark. This simple recipe uses whole milk and buttermilk to create a soft, spreadable cheese perfect for breakfast or as a light dessert.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 4 cups whole milk (not ultra-pasteurized)
- 1/2 cup buttermilk
- 1/4 teaspoon salt (optional)
Instructions
- Pour the milk into a heavy-bottomed saucepan and heat over medium heat, stirring occasionally, until it reaches 185°F (85°C) on a kitchen thermometer. Do not boil.
- Remove from heat and let cool to 110°F (43°C), stirring occasionally to prevent a skin from forming.
- Stir in the buttermilk and salt (if using). Cover the pot and let it sit at room temperature (70-75°F) for 12-24 hours, until the mixture has thickened and looks like yogurt.
- Line a colander with a double layer of cheesecloth or a clean kitchen towel. Place the colander over a bowl. Gently pour the curdled mixture into the lined colander.
- Let it drain at room temperature for 1-2 hours for a soft, spreadable cheese, or longer (up to 4 hours) for a firmer texture. For a creamier result, stir occasionally during draining.
- Transfer the fromage blanc to a container, cover, and refrigerate. It will keep for up to 1 week.
Tips
- Use non-ultra-pasteurized milk for best results; ultra-pasteurized may not curdle properly.
- For a richer cheese, substitute 1 cup of the whole milk with heavy cream.
- Serve with fresh fruit, honey, or herbs as a savory spread.
- The whey can be saved and used in smoothies or baking.
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