Fromage Blanc
Ingredients:
1 quart reconstituted powdered milk
1 cup active-culture buttermilk
2 Tblsp lemon juice or white vinegar, more if needed
1/2 tsp salt, or to taste
1 quart reconstituted powdered milk
1 cup active-culture buttermilk
2 Tblsp lemon juice or white vinegar, more if needed
1/2 tsp salt, or to taste
Bring milk to 175 degrees in a heavy sauce pan. Turn off heat and add buttermilk and vinegar. Slowly stir until curds and whey form. Ladle curds into a cloth lined strainer. Bring up edges and squeeze bundle of curds to remove the whey. Place in a small bowl and add the salt. Shape with hands or press into a mold. Chill. Unmold onto a platter. Drizzle with olive oil and sprinkle with cracked pepper. Serve with bread or crackers.
Variations: Add chopped chives, sun dried tomatoes, basil, ground pepper, dried fruits or nuts to taste to create your own gourmet cheese.
For a nice video on making this cheese click on: http://foodwishes.blogspot.com/2008/06/you-dont-have-to-be-cheese-whiz-to-make.html#uds-search-results
