Fromage Blanc

Curd Cheese

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Preparation info

  • Makes about

    1.7 kg

    • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  1. 3.78 litres (132⅓ fl oz) milk
  2. 1 g (1/32 oz) fromage blanc culture (see Note)


Place the milk in a large saucepan over low–medium heat and heat, stirring occasionally, until 41°C (106°F). Add the culture, allow to rehydrate for 2 minutes, then stir. Cover and set aside at 22°C (72°F) for 24 hours, then refrigerate for 12 hours.

Ladle the curds into a large sieve lined with muslin (cheesecloth) placed over a bowl and leave to drain in the refrigerator for 4–5 hours. The texture shouldn’t be too wet. Refrigerate for up to 4 days.