You will need:
1 gallon of whole or skim milk (Not UltraPasturized)
plus a good stainless pot to hold the milk with a cover

1 packet of Fromage Blanc culture (C20 from Cheesemaking.com -
this also contains the pre-measured rennet).

A good thermometer could be a help

A spoon or ladle to transfer the curds with.

Optional herbs, fruit, etc plus a bit of salt (2 tsp) to your taste

A colander and butter muslin to drain the curds

 

Everything needs to be clean and sanitized.

 

 

 

 

 

 

 

Recipe:

Converting the milk

 

1. Heat your 1 gallon of milk to 86F while stirring slowly. You can use a thermometer but this is so close to our body temperature that when the milk feels neither cool nor warm it is close enough.

2. Once it reaches this temperature you will open the packet of Fromage Blanc culture.  Sprinkle it on the milk surface, wait 2 minutes and then stir it into the milk thoroughly. This starter culture contains bacteria and rennet.

3. Next, allow the milk to sit quietly on the counter at room temperature 68-74F for 12-14 hours. The best time to do this is in the evening because the curds will be ready to drain in the morning and can be draining while you are busy doing other things or at work.During this time the bacteria in the culture converts the milk sugar (lactose) into lactic acid which gives the cheese its flavor and increases the acidity of the milk.

 

The rennet coagulates the milk. The milk will coagulate into a gel after a few hours. When this solidified mass shrinks slightly, visibly pulling away from the edges of the container, the coagulation is sufficient. The Fromage Blanc at this point will look like a block of curd floating in clear whey.

 

Separating the Whey

 

Our next task will be to separate the solids (Curds soon to become cheese) and liquid called whey.

1. Line a sanitized colander with the cheese cloth in preparation for draining.

2. Ladle the curds into the cloth and allow the whey to drain off.

3. Once the curd is transferred you can bring the corners of the draining cloth together and tie them off.

4. Hang for several hours to allow the whey to drain off. This can take from 3-12 hours, at room temperature, depending on the final moisture desired

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The Final Cheese

 

The final curd that forms is totally in your control. Simply allow it to drain until you have the consistency you like. The fresh curds are now ready to use. Add a bit of salt to taste and blend it in well until the texture is consistent. Add herbs or dip mix and work thoroughly into cheese.  Place container into the fridge. It should last for 14-21 days.