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Making Fromage Blanc is fun and easy with the Yogotherm Yogurt Maker

Ingredients

• 1 Gallon of Goat Milk
• 1 Packet of Mesophilic Series MM Starter Culture
• 1 Tablet of Rennet
• 2 Teaspoons of Cheese Herbs - Herbs de Provence
• 1 Tablespoon of Cheese Salt or Kosher Salt

Equipment

• Yogotherm Yogurt Maker
• Double Boiler
• Stainless Steel Thermometer
• Colander
• Cheese Cloth

Directions

Make sure you sanitize everything thoroughly !

Heat the milk to 68 degrees Fahrenheit in a double boiler.



Pour the milk in to the Yogotherm Yogurt Maker and add the starter culture.

Cover and let sit for 24 hours at room temperature.

After this period you will see some whey on the top of the curd mass.



Line your colander with cheese cloth.

Place your colander in a sink or bowl to allow the whey to drain.

Gently pour the curds into colander.



Tie the curds up in the cheese cloth and drain it in an small unused pail.

Let the curds drain for about 6 hours.



After the cheese has stopped draining whey, place it in a bowl.

Work in your cheese salt and cheese herbs with a fork.

Only use herbs that are sold for cheese making.



This type of cheese will last about 10 days in your refrigerator.

This type of cheese can be used when a recipe calls for goat or cream cheese.

Cut the tops off 4 tomatoes and mix the insides with

• 1 Cup of Fromage Blanc
• 2 Stalks of Celery - Finely Chopped
• 1/2 Onion - Finely Chopped

Place the mixture back in to the tomatoes and chill for a couple hours.

Special Thanks to Nathan Blank at Cellar On The Square for the goat milk