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.

I would add a bit of salt to the pear mash, might go moldy quick, if its not sterilized it might produce mold inside the cheese, i would make sure the outside is well salted and watch it very careful for any mold (dark stuff). I would try juicing the pear then mix it into the milk.

Since your fromage is probably not going to last very long anyway, I wouldn’t worry too much about any mold forming.  Just go for taste.  I put some finely chopped celery leaves in mine last night and it was pretty good.  I must say, though, that my taste requires just a wee bit of salt.

I’ll add a little salt - No the fromage will probably last two or three days tops.

I awoke this morning and the curds and whey had seperated. Normally my Fromage completely fills the pot. This time it’s a lot smaller. OK, here we go. I’m gonna drain the whey, cut the curds, add a little salt, add pear mush and then proceed as normal from there.

I’ll bet it will be great on toasted bagels.  Yummo!  Word stolen from Rachael Ray 

I’ll let everyone know tonight. Right now it’s happily hanging in my shower condensing.

If its just a few days and in the fridge then it would be fine, just worry about anything over a week.

Neil - 27 August 2008 03:02 PM

If its just a few days and in the fridge then it would be fine, just worry about anything over a week.

OVER A WEEK?

BWAHAHAHAHAHA

No home made cheese survives 24 hours in my fridge. People see cheese in those tupperware containers and they bake cakes, make toast and bagels and rush to the store for fresh fruit and wine.

9 people in the house and all of them have been converted to cheese lovers.

LOL, see thats the problem with making only 1-2gall batches. its gone in a day fine for making trials but then go for the adventure and do 4-5 gall.

DONE!

To repeat, the recipe is exactly the same for Fromage Blanc with these differences:

After heating the milk, when you add the starter, add two drops rennet and two of calcium chloride.

12 hours later, when you pour it into a cheesecloth lined collander, blend four pears until they are the consistency of applesauce and add with a pinch of non iodized salt.

Finish the normal way.

It winds up with a consistency of whipped butter.

It tastes pretty much as I thought it would, sweet/sour. My grandkids LOVE it. The adults like the Fromage Blanc better.

I’m going to have to try this one!  The pears on our trees will be ripening about the middle of October, so I can’t wait to try this out!  Thanks for the idea!