Fromage Blanc Food

FROMAGE BLANC/FARMER'S CHEESE

Steps:

• bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
• add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
• let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
• ladle the curds and whey into your lined strainer and let drain for 5 min.
• gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
• snip off the top of the cheesecloth and remove the new cheese from the cloth.
• mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.
• can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
• can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.

HERBED FROMAGE BLANC

Steps:

• In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

FROMAGE BLANC

Steps:

• Purée yogurt and cottage cheese in a food processor or blender until very smooth. Add lemon juice and incorporate. Transfer to an airtight container and refrigerate for at least 24 hours before using. Will keep in the refrigerator for up to 1 week.

FROMAGE BLANC WITH STRAWBERRIES

Steps:

• Place the buttermilk in a large saucepan. Heat gently for about five minutes, to a temperature of around 110 degrees. The buttermilk will feel fairly warm to the touch. You can test the temperature with an instant-read thermometer. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges. Set aside to cool to room temperature.
• Line a colander with several thicknesses of cheesecloth. Place the colander over a bowl. Ladle the buttermilk from the saucepan into the colander. Allow it to drain overnight. this is the fromage blanc or fresh white cheese.
• Transfer the fromage blanc from the colander to a bowl. If it has become very firm, beat in a little milk. Cover and refrigerate until ready to serve.
• Rinse and hull the strawberries. Puree half of them and sweeten to taste.
• Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.

FROMAGE BLANC SOUFFLE

Steps:

• 1. Liberally butter a shallow 2-quart (2-L) baking dish, with sides that are at least 2 1/2 inches (8 cm) high. Sprinkle a few spoonfuls of sugar inside,tilt the dish to coat the bottom and sides, then tip out any excess.
• 2. Preheat the oven to 375°F (190°C).
• 3. Using a rubber spatula or an electric mixer with the paddle attachment, mash the very soft butter with the lemon zest and cornstarch until completely smooth. Beat in the egg yolks until smooth, then whisk in the fromage blanc.
• 4. With an electric mixer or by hand, whisk the egg whites with the salt in a clean, dry bowl (not plastic) until frothy. Increase the speed and beat until the whites begin to mound and hold their shape. While whipping, gradually add 10 tablespoons of the sugar, 1 tablespoon at a time. Once you've added all the sugar, beat until stiff.
• 5. Fold one-third of the beaten egg whites into the fromage blanc mixture, then fold in the remaining egg whites just until incorporated. It's okay to have some tiny bits of white; that's preferable to overfolding the batter.
• 6. Scrape the batter into the prepared baking dish, gently smooth the top, and sprinkle with the remaining 1 1/2 tablespoons of sugar.
• 7. Bake on a middle rack (or slightly higher, if possible) for 30 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, this may take slightly less or more time. Rather than going by strict baking times, touch the center to tell when it's done. If you like your soufflé creamy in the middle, the center should feel rather soft, like runny pudding.
• If you like it more firm, you can bake it until a toothpick inserted into the center comes out pretty clean.