HOMEMADE FROMAGE BLANC
Provided by Food Network
Categories dessert
Time 1h5m
Yield about 1 pound (2 cups)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
- Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
- Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
- Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.
HERBED FROMAGE BLANC
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.
FROMAGE BLANC/FARMER'S CHEESE
swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da!
Provided by spiritussancto
Categories Spreads
Time 50m
Yield 1 cup?, 2 serving(s)
Number Of Ingredients 4
Steps:
- bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
- add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
- let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
- ladle the curds and whey into your lined strainer and let drain for 5 min.
- gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
- snip off the top of the cheesecloth and remove the new cheese from the cloth.
- mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.
- can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
- can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.
FROMAGE FORT
You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Provided by Alton Brown
Categories appetizer
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
FROMAGE BLANC (CHEESE)
I found this really nice Fromage Blanc recipe from Chef John Mitzewich at about.com Its a great recipe that I think is easy for most to make and enjoy! Fromage Blanc is a fresh, easy-to-make cheese. Of French origin, its name simply means "white cheese" and it makes an excellent cheese spread with herbs and spices added to it....
Provided by Linda Kauppinen
Categories Other Sauces
Time 11h
Number Of Ingredients 4
Steps:
- 1. Take 1 quart of whole milk and very slowly heat it up, stirring, in a heavy-bottomed pot. Bring this up to 175 degrees F. Use a little thermometer, when you see the steam starting to rise, and there are little tiny bubbles forming on the side, that means you are getting close. Keep watch on the thermometer until 175 degrees is reached.
- 2. At 175 degrees, add the buttermilk and the lemon juice. Turn off the heat. In just a few seconds, just like magic, it separates into curds and whey. Whey is the liquid, curds are the solids. Let that sit undisturbed for 10 minutes.
- 3. While it's sitting get the cheesecloth ready (I use two thicknesses), lined in a colander, over a bowl. Ladle in the cheese curds. The whey is going to drain through and you're going to let it sit for 5 minutes. After 5 minutes has passed, pick up the edges and form a bundle. Tie it with a string and use a wooden spoon to hang it over a stockpot.
- 4. Let that sit for a half-hour. The whey is going to drain through and what you are left with is cheese. That's fresh homemade cheese! You are going to get about a cup. Salt that with 3/4 tsp and give it a mix to stir the salt in, and break up some of the curds.
- 5. Pack the cheese into a ramekin. Wrap it well with plastic wrap and refrigerate overnight to develop the flavor. You can eat it fresh if you want, but I think leaving it overnight gives it a great texture. It's going to be kind of a cross between cream cheese and ricotta.
- 6. Serve it simply with olive oil, pepper and some chives. Or you can make a beautiful cheese plate. You can use this anyway you use cream cheese, or cottage cheese, or ricotta. It's very versatile; you can mix herbs with it, or garlic, and make spreads.
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