Fromage Blanc

All but two of the kids are weaned now, so there’s a lot of milk for the rest of us.  I usually make soap to sell, but we love our goat milk cheeses here too. Yesterday, I started a batch of Fromage Blanc.  Tomorrow, hopefully, cheesecake!

Starting with 2 gallons of fresh goat milk in a stainless steel pot, heat the milk slowly to 185 degrees f. 






Once heated to 185 degrees f, place the pot in a sink of cold water to cool the milk. You may need to replace the water a few times, but you need to bring the temperature of the milk down to 72 degrees f.

When the temperature of the milk is sufficiently cooled, add the Fromage Blanc starter. I buy mine from New England Cheesemaking Supply Co. Stir this in gently.  Then cover the pot and let it sit for about 12 hours undisturbed keeping the temperature as close to 72 degrees f as possible.  After 12 hours, the milk should have turned to a soft curd.  The next step then is to drain the curd.  I use a large colander lined with muslin.  Carefully ladle the curd into the muslin letting the whey drain into a pot. Be sure to cover the curd as it drains. 





I let that drain for about 6 hours.  Then I tie up the muslin and hang it, letting it drain for another few hours into the whey pot.

What to do with the Whey?  You can use it to make Ricotta cheese or feed it to the chickens.  They love it!  My hens got this batch.

Now that the cheese is drained put it in a large bowl and add salt. You can buy cheese salt, but I’ve found that non iodized table salt works just fine.  Emphasis on the non iodized! 



Start with about a half tablespoon of the salt, mix well and taste. Continue salting to taste. 

All that’s left is to put it in a sealed container and refrigerate.  Use as a spread just as you would cream cheese.

 Now… with luck I’ll make a cheesecake tomorrow and post that as well.