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Fromage Blanc Tart

Fromage Blanc

  • Author: Chef Bret Bannon




Line a colander with 4 single layers of cheesecloth.  Place over a large bowl and set aside. In a large saucepan add the milk and cream.  Slowly bring the mixture up to 190°F stirring constantly.  Once the mixture has reached the temperature remove from the heat and stir in 1/4 cup of white vinegar. Almost immediately, the curds should begin the separate from the whey. If the curds seem slow to separate, stir in the remaining tablespoon of vinegar.  Allow the mixture to sit for about 10 minutes. Pour the mixture over the cheesecloth-lined colander.  Sprinkle with salt and carefully mix into the cheese. Bring the four corners of the cheesecloth over the handle of a wooden spoon and tie off to create a bundle thus allowing the cheese to drain.  Draining for about an hour should result in a pound of cheese. Reserve some of the whey so that if the final weight of the cheese does not equal a pound, add enough whey back in to do so.