Over the weekend we engaged in one of our favorite activities: home cheese making. This time we made fromage blanc, a tangy soft cheese that tastes a bit like Greek yogurt but has the consistency of cream cheese. It's super easy to make -- just heat up the milk, add the starter culture, and after 12 hours let it drain for another 6 hours. Here's our draining setup.
I just looked up recipes for fromage blanc, and yum yum is there a lot of good stuff to do. Apple butter cheesecake, pasta toppings, biscuits, vegetable dips. Mmmm. Now if only there were time for me to get in the kitchen for long periods and experiment. . . Maybe we'll just have it on toast with jam on top. Or smoked salmon. Or dolloped on top of soups.
I'm so happy to be one of those sorts of people who doesn't think it's weird to make cheese at home by hanging it from a mop over your sink.
