You Made Homemade What ?

If you’ve never tasted a really fresh homemade cheese you owe it to yourself to try it.  This recipe is ridiculously easy and it yields a delicious, mild and creamy “fromage blanc” that you can spread on crackers to serve with your favorite first vine aperitif!  We like it with our unique summer sparkler “Croix des Marchands Methode Gaillaçoise”.  It’s a sparkling wine made from 100% Mauzac, the region’s oldest varietal. Mauzac is a grape that can be either fruity, sweet, dry, or spicy depending on vinification, but it has a sort of pear and green apple flavor that comes through. The wine is crisp, fresh, slightly sweet, lightly fruity, a real treat!

Fromage Blanc

1 1/2 cups milk, buttermilk or goat’s milk
2 tsp lemon juice
1 tsp salt (or to taste)

Pour milk into a saucapan. Slowly bring the temperature up to 175 F.  If you don’t have  a thermometer, you can tell the milk is ready when it forms small bubbles around the edges.  Stir frequently to prevent scorching, and hold the temperature at 175F for four minutes. Add lemon juice to the milk, stirring gently, until the curds separate from the whey. Line a colander with cheesecloth, and pour the contents of the pot into it. Tie the corners of the cheescloth together to form a bag and let it hang to drain for three hours. The cheese will be solid when its ready. mix in salt, wrap and refrigerate.   It’s ready in about an hour, or keep it overnight if you prefer a slightly stronger flavor.  Yu can also mix in a handful of dried or fresh herbs – we like to use dill and/or chives.

Enjoy!

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This entry was posted in Dare Wenzler, Food, french wine, recipes. Bookmark the permalink.

3 Responses to You Made Homemade What ?

  1. Kevin Bliss says:

    We haven’t tried a fromage blanc yet but have made a number of batches of mozzarella, again astonishingly easy. The Mozzarella takes about 30 minutes. Our fromage blanc recipe and the Mozzarella take a few ingredients that have to be ordered at a cheese store. The bible of cheesemaking is Ricki Carroll’s “Home Cheese Making” book will all supplies available from her company, the New England Cheesemaking Supply Company.

    Kevin – kbliss@verizon.net

    • firstvine says:

      Hi Kevin

      Thanks for the book reco – the fromage blanc was my first foray into cheesemaking and really made me want to try others. I know that with mozarella, eaten very very fresh, there is no comparison with a mozzarella that is a few days old. Even a very high quality few day old mozzarella.

      I also have a great recipe for pizza dough you can make with the whey left over after cheese making. I’ll have to dig that up and post it here – it makes fantastic pizza crust and/or foccacia

      Dare

  2. Pingback: Think globally — and maybe get our government to act globally, too « Vine Art … from the palate of first vine wine online

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