Fromage Blanc C20 - 5 Packets

I made Quark and it turned out great and was effortless.

We have been using this with goat's milk provided by our friends up the road. OMG! So easy and so good. A German born friend says it reminds her of the cheese she ate as a child back in Deutschland. We let it ferment for a full 12 hours and then let it drain for about 12 hours which results in a slightly crumbly mild cheese. We don't salt it. I like it most on matzah with some jam on top. IT is so very easy to use. The only challenge is dividing the package as they are for a gallon of milk and typically we only get a 1/2 gallon. Try it!

Easy to make cheese and so delicious!

Used this to make quark, it turned out beautifully. Used it together with Calcium Chloride drops. It's a bit finicky to only use half of an individual package in case you don't want to make a huge amount of cheese. But it works.

Great company, but this shipment, the cultures were bad. It happens, I make a lot of cheese and this time around I got the bad culture.

This was a fantastic product that was easy to do. A lot of inactive culturing time, but the end result was very yummy.

I missed my French fromage blanc but after having despairly looked around after one in vain for three years you cannot even imagine how happy I am knowing that from now on I can do my own at home, at least!!!! Very simple recipe, just buy yourself a good dairy thermother you can trust and raw milk from the farm (which has nothing to see with the pasteurized one: boil your milk correctly there is no way you will be ill...Think about humanity who survived for centuries without pasteurizing but above all think about the wonderful taste your fromage blanc will have (if your palate is not too conditioned by food industry ...)Give a try, read scrupulously the instructions, and enjoy!If you read French I recommend this great site for simple but efficient recipes transmitted by our ascendants (wherever we come from, whatever our civilisation, culture...)that use natural transformation processes: nicrunicuit (not cooked not raw)[...]

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