Fromage Facile
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Ingredients
- 128fl oz Whole Cow’s Milk [Not ultra-pasteurized] (1 Gallon)
- 32fl oz Cultured Buttermilk (1 Quart)
- 8 tablespoons Fresh Lemon Juice
- 1 teaspoon Salt [or to taste]
Directions
| Step 1 | |
| Line the colander with cheesecloth, wet or dry to drain the cheese curds later. | |
| Step 2 | |
| Pour the gallon of cow’s milk into the pot. Then heat the milk at medium to 175° F. | |
| Step 3 | |
| Stay close and monitor the heat, stirring every few minutes to prevent a skin from forming on the surface of the milk. Check too, for sticking milk at the bottom of the pot. (Reduce the heat if you feel any milk sticking.) | |
| Step 4 | |
| When the milk temperature hits 175°F, add the buttermilk and lemon juice and stir thoroughly. You should start seeing some coagulation! | |
| Step 5 | |
| Once you’ve completely stirred in the buttermilk and lemon juice, take the pot off the heat. Leave it undisturbed for 5 minutes. | |
| Step 6 | |
| Return to the cooling pot. You will clearly see a separation between curds and whey now. Stir the curds gently for a few seconds just to check out the change in texture. Pour the curds and whey into the cloth-lined colander. | |
| Step 7 | |
| Allow the curds to drain until they resemble thick oatmeal—it should take just 1 to 2 minutes. Stir in the salt. | |
| Step 8 | |
| Your Fromage Facile is ready to eat! Pack the cheese into a dish to form it into a wheel. | |