Honey & Chive Fromage Blanc

fromage blanc

If I had any clue that making gourmet cheese would be this easy I would have started a lot sooner and saved myself a lot of moolah! In my recent chef’s kitchen adventure with Chef Will Uhlhorn of Table 3 Restaurant & Marketplace, where he taught me how to make Oeufs Sur La Plat he also showed me how to make a delicious breakfast with soft scrambled eggs, toasted soft Italian white bread, applewood smoked bacon and homemade honey & chive fromage blanc.  Since the cheese takes a little more than a day to make, he had some premade, but gave me the basics on how to make it.  This weekend I tried out his technique and was shocked and amazed at how easy it is to make cheese!!!  Fromage Blanc hailing from the north of France and south of Belgium has a consistency that is very closely compared to ricotta cheese from Italy.  It has a nice creamy texture and once it is made you have endless possibilities to develop the flavor profile.  Chef Will used local honey and chives for a sweet and savory combo (my fave), so I wanted to replicate his same version at home first before getting adventurous and trying other flavors.  I had to add some salt and pepper to balance it out and really pull out the flavors in the chives and honey, but let me tell you!!!! IT WAS FANTASTIC!!!! Not sure that I will go back to buying super expensive cheeses again when I know I can easily make my own and keep it on hand for my drop-by guests!!!  I want to try my hand at a few other cheeses and will keep you posted on how those go, but for now give this guy a try and I promise you and your guests won’t be disappointed!!!

Honey & Chive Fromage Blanc

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 24 hours, 25 minutes

Yield: about 4 oz

With most of the time being inactive time, this is such an easy cheese to make with endless possibilities for flavor profiles.

Ingredients

  • 8 cups(2 qt) milk (I used reduced fat)
  • 2 cups buttermilk
  • 4 tablespoons lemon juice
  • Cheesecloth
  • 2-3 tablespoons fresh chives, chopped (more or less depending on taste)
  • 1 tablespoon local honey
  • Kosher salt & pepper (to taste)

Instructions

  1. In a heavy-bottomed saucepan over medium heat, heat milk, buttermilk and lemon juice up to about 185 degrees F. You will then see the mixture separate and form curds.
  2. Over a large bowl (it is best to have someone help you by holding the cheesecloth firmly in place), drain the curds into the cloth. Wrap up the cheese mixture and hang in a refrigerator over a bowl for about 24 hours.
  3. After cheese has fully formed, in a bowl combine cheese mixture, honey, chives, and salt and pepper to taste. Stir until smooth and fully combined. Serve with crackers or bread or spread on bread for a tasty sandwich spread.
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fromage blanc cook Bring milk, buttermilk and lemon juice to 185 degrees F and mixture will begin to separate and form curds.

fromage blanc cheesecloth It is best to have an extra set of hands to hold the cheesecloth in place while you drain the mixture.

fromage blanc curds You will begin to the see the mixture separate and form curds as the mixture heats through.

fromage blanc hanging The most time involved is inactive time.  The cheese needs about 24 hours in the fridge to fully form, but aside from that it is so easy to make.

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Comments

  1. Amanda, that looks so delicious! We use so much cheese in my house. I am making this on the weekend :)

    • Bibi, the longer the flavors marry the better it gets! I made a garlic & herb bread to spread it on and it is to die for with all the sweet & savory!!! Let me know how it turns out!

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