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Video:Easy Homemade Cheese: Make Fromage Blanc

with John Mitzewich

Have you always wanted to try making your own homemade cheese? Then this recipe is for you! Try out this beginner technique for scrumptious fromage blanc, and you'll see how easy it is to have the freshest cheese around.See Transcript

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Transcript:Easy Homemade Cheese: Make Fromage Blanc

Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make your own homemade fresh cheese, also known as fromage blanc. This is so delicious, so easy, and a lot of fun to make. This requires no special equipment, and here we go.

Homemade Cheese Ingredients

We're going to get:
  • 1/2 cup of buttermilk
  • 3/4 tsp of salt
  • 1 1/2 tsp lemon juice
We're going to take 2 quarts of whole milk, and we're going to very slowly heat it up, stirring, in a heavy-bottomed pot.

Heat the Milk

We're going to bring this up to 175 degrees F. So I'm going to use this little thermometer, when you see the steam starting to rise, and there are little tiny bubbles forming on the side, we're getting close. So I'm up to 170 so I'm going to stop showing you the temp so I can finish this.

Add the Cheese Ingredients

At 175 degrees, add the buttermilk and the lemon juice. Turn off the heat, and in just a few seconds, just like magic, it separates into curds and whey. Whey is the liquid, curds are the solids. We're going to let that sit undisturbed for 10 minutes.

Drain the Mixture in a Cheesecloth

While it's sitting get the cheesecloth ready. I got two thicknesses, lined in a colander, over a bowl. After 10 minutes that's what the mixture looks like. We're going to ladle in the cheese curds. The whey is going to drain through and we're going to let it sit for 5 minutes. And then I'm going to pick up the edges and form a bundle. I'm going to tie it with a string and use a wooden spoon to hang it over a stockpot.

Allow the Homemade Cheese to Drain

Let that sit for a half-hour. The whey is going to drain through and what you are left with is cheese. That's fresh homemade cheese. Unbelievable. We're going to get about a cup. Salt that with 3/4 tsp and give it a mix to stir the salt in, and break up some of the curds.

Refrigerate the Homemade Cheese

We're going to pack it in a ramekin. Wrap it well with plastic wrap and refrigerate overnight to develop the flavor. You can eat it fresh if you want, but I think leaving it overnight give it a great texture. And you're not going to believe it. It's going to be kind of a cross between cream cheese and ricotta, so delicious.

Serve the Homemade Cheese

I'm going to serve it simply with olive oil, pepper and some chives. I'm going to make a beautiful cheese plate. You can use this anyway you use cream cheese, or cottage cheese, or ricotta. It's very versatile; you can mix herbs with it, or garlic, and make spreads.

Let me check this out for you to make sure it's delicious…and, yes it is. You have to give this a try, so good, so easy. Enjoy.
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