Fromage Blanc Starter Culture

My fave culture for 10+ years!

I’ve been using the frontage Blanc starter culture for over 10 years to make my chèvre. I only use it with goat milk and it makes the creamiest chèvre that everyone raves about.

Fromage Blanc for making Johanna Budwig’s Muesli

I am making my first batch of quark with my new Fromage Blanc culture. The quark was Johanna Budwig’s choice for her muesli recipe, a power packed nutritional formula, and up till now, I’ve been using a commercial organic cottage cheese. It was hot in my kitchen last evening so I placed the milk and culture in a cooler downstairs. By morning, my quark was done and I am now straining it. It tastes creamy and slightly sweet just as other people have said in their reviews. I used a digital meat thermometer to get the temperature to 86F and used a secondary meat thermometer as a check for accuracy. MH -Alberta, Canada

So pleased with the outcome

I chose the Fromage Blanc culture to make quark. I liked that it included the rennet. I used the recipe from the website. It was very detailed and help my first time at making quark to be a success. The cheese was delicious. I was very pleased with my whole cheese-making experience.