Homemade Fromage Blanc

Ingredients:

• 1800 ml of whole village milk
• 1 cup heavy cream 33%
• 2 tbsp fresh sour milk
• 2 tablespoons fresh lemon juice
• 1/4 - 1/2 tsp salt, if needed

Preparation:

1. Pour the milk and cream into a large saucepan. In a separate bowl, combine the buttermilk and lemon juice; add to the saucepan. Heat the milk to 175°F (80°C) using a thermometer, stirring twice. Once the temperature reaches 180°F (80°C), remove from the heat and let stand for 10 minutes.
2. Place a colander over a saucepan and line it with a large double-layer of cheesecloth. Gently pour in the curd mixture and let the whey drain for about 2 minutes. Tie the cheesecloth and hang the bag to drain overnight.
3. Serve as is, or beat with a mixer, pair with jam, honey, or figs. Or add salt and basil, mint, or thyme leaves. Spread on sandwiches, crumble on crackers, and enjoy as a delicious snack. Use it in pies.
4. Store in the refrigerator for up to 1 week. Or, make a firmer piece, cut it, and roll it into jars with oil. Store in the refrigerator for up to 1 month.
   Exit: 450 gr.