Goat’s Milk Fromage Blanc

Preparation info
  • Makes

    850 g

    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 4 litres (140 fl oz/16 cups) quality fresh goat’s milk
  • 1


Pour the fresh milk into a saucepan and warm gently to 33°C (91°F). Remove from the heat and strain through a chinois into a plastic container. Add the MO 036 culture and stir through. Add the calcium chloride, rennet and salt and stir for 30 seconds. Place a loose cloth over the container and leave in a warm place (the ideal temperature is 28°C/82°F) for 12 hours. Do not let the temperature dr