My goodness I’ve gotten so many compliments on my Fromage Blanc. Now I’ve just started trying a little something different.
I’m going to want to add a sweet pear to the tart taste of the Fromage Blanc. I will need a heavier curd though. So I have a gallon of milk - put in 2 drops of animal rennet and 4 drops of Calcium Chloride.
Tomorrow morning I’ll whiz up four pears in my Vita Mix until they are just mush. I’ll drain the curds in a colander then before hanging it up mix in the pear mush. I’m hoping it loosens up the curd until I have something like a Fromage Blanc texture, the tart taste and a sweet taste all at the same time.
I’ll know how it came out this time tomorrow night.