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!!!
With most of the time being inactive time, this is such an easy cheese to make with endless possibilities for flavor profiles.
- 8 cups(2 qt) milk (I used reduced fat)
- 2 cups buttermilk
- 4 tablespoons lemon juice
- 2-3 tablespoons fresh chives, chopped (more or less depending on taste)
- 1 tablespoon local honey
- Kosher salt & pepper (to taste)
- 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.
- 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.
- 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.