Make Your Own Fromage Blanc

Directions

1. Heat milk to 24º C–26º C.
2. Dissolve rennet in water and stir into buttermilk. Add the buttermilk and rennet into the warm milk, stirring well.
3. Pour milk into a glass bowl and hold for 12–18 hours until the milk is clabbered and the curds separate from the edge of the bowl. The curds should look smooth and silky.
4. Cut the curds into 2.5 cm cubes with a long stainless steel knife. Cut at 2.5 cm intervals in one direction, then perpendicularly, then at a 45º angle. This releases the whey.
5. Gently, so as not to disrupt the curds too much, ladle the curds into a colander lined with cheesecloth. Drain for up to 24 hours, depending on how moist or dry you want the cheese.
6. You may lightly salt the cheese or blend in herbs.