Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Fromage Blanc/Fromage Frais

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Preparation info
  • About

    1 lb

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Whole milk, preferably raw 1

Method

Procedure

Preparation

  1. Follow steps 1, 2, and 3 in the Procedure for Making Fresh Cheese.
  2. To culture and curdle the milk, follow steps 5a–c of the procedure. Heat the milk to 72°F (22°C) and hold at that temperature 24–36 hours, or until a very soft curd forms.<