Fromage Facile

    Fromage Facile

    Fromage Facile


    • 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]


    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.