Advertisement
Fromage Blanc
Preparation info
- Makes
1
litre - Difficulty
Easy
Appears in
Published 1985
This basic ‘junket’ cheese is vital to the principles of Cuisine Naturelle. It is lower in fat than cream cheese - made as below, but with single cream (or at least with full-fat milk) - and can be used in almost all recipes that, before Cuisine Naturelle, would have required the addition of cream.
Ingredients
1 litre 1¾ pt ¼
Method
- Place the milk in a very clean saucepan.
- Using a thermometer, heat the milk to 43°C/110°F.
- Remove from heat and dissolve the junket tablet in the milk. Stir well and cover.
- Allow to stand for 24 hours at room temperature until set.
- Line a colander with cheesecloth and suspend over a large bowl or container (the bottom of the colander