This starter culture has to be one of the most sensational finds we have made in all our years of cheesemaking. It is so simple even your children can make it. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast.
CULTURE INCLUDES: Lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme
YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of fresh cheese.
DIRECTIONS: Heat 1 gallon pasteurized milk to 86ºF. Add and mix in one packet. Let set at room temperature, undisturbed, for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.
STORAGE: Keep packages in the freezer, they will last up to 2 years.
NOTES: The recipe (on the package) calls for Butter Muslin.