Discussion:
Fromage Blanc
(too old to reply)
Malcolm Loades
2019-09-16 13:36:22 UTC
Permalink
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc. Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.

If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same. They
are not! There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.

Does anyone know (prepared to pass on the secret) how to make fromage
blanc? PLEASE!

Malcolm
Ophelia
2019-09-16 14:06:41 UTC
Permalink
"Malcolm Loades" wrote in message news:***@mid.individual.net...

With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc. Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.

If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same. They
are not! There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.

Does anyone know (prepared to pass on the secret) how to make fromage
blanc? PLEASE!

Malcolm

====

It is a long time since I made any cheese, but will these help? I just
got them online

https://www.culturesforhealth.com/learn/cheese/make-fromage-blanc/

https://cheesemaking.com/products/fromage-blanc-cheese-making-recipe
Brian Reay
2019-09-16 14:24:38 UTC
Permalink
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
====
   It is a long time since I made any cheese, but will these help?  I
just got them online
https://www.culturesforhealth.com/learn/cheese/make-fromage-blanc/
https://cheesemaking.com/products/fromage-blanc-cheese-making-recipe
While Malcolm lists several things he thinks it isn't like, the process
does seem to resemble that for making Cottage Cheese. I suspect the key
difference is the 'starter'- rather than the process.

I tried making Cottage Cheese a couple of times. To say it was less than
successful is something of an understatement. ;-)
Ophelia
2019-09-16 14:48:17 UTC
Permalink
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc. Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same. They
are not! There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc? PLEASE!
Malcolm
====
It is a long time since I made any cheese, but will these help? I
just got them online
https://www.culturesforhealth.com/learn/cheese/make-fromage-blanc/
https://cheesemaking.com/products/fromage-blanc-cheese-making-recipe
While Malcolm lists several things he thinks it isn't like, the process
does seem to resemble that for making Cottage Cheese. I suspect the key
difference is the 'starter'- rather than the process.

I tried making Cottage Cheese a couple of times. To say it was less than
successful is something of an understatement. ;-)

===

LOL I have vague memories ... been there, done that:))
Brian Reay
2019-09-16 14:18:05 UTC
Permalink
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
Hmm, I can't say I've tried it.

I will look out for some and report back. Currently in Brittany- next
stop Loire, east of Tours, then near Bayeaux.
Malcolm Loades
2019-09-17 06:11:39 UTC
Permalink
Post by Brian Reay
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
Hmm, I can't say I've tried it.
I will look out for some and report back. Currently in Brittany- next
stop Loire, east of Tours, then near Bayeaux.
You may find it (not an artisan product but an OK one) in a supermarket.
Look carefully in the youghurt/fromage frais chilled section. I eat
it with cream poured over it and then a sprinkling of white sugar. It's
often offered as a dessert in roadside transport cafes - just look for
lots of lorries parked up and you've found a decent place for a set
lunch! Even if it's not listed on the fixed price lunch menu it's
often available if you ask.

Malcolm
Brian Reay
2019-09-17 08:46:11 UTC
Permalink
Post by Malcolm Loades
Post by Brian Reay
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
Hmm, I can't say I've tried it.
I will look out for some and report back. Currently in Brittany- next
stop Loire, east of Tours, then near Bayeaux.
You may find it (not an artisan product but an OK one) in a supermarket.
Look carefully in the youghurt/fromage frais chilled section. I eat
it with cream poured over it and then a sprinkling of white sugar.
Sounds a bit sweet for me with the sugar.
Post by Malcolm Loades
It's
often offered as a dessert in roadside transport cafes - just look for
lots of lorries parked up and you've found a decent place for a set
lunch! Even if it's not listed on the fixed price lunch menu it's
often available if you ask.
Thank you for the tips.
Chris Green
2019-09-17 08:44:15 UTC
Permalink
Post by Malcolm Loades
Look carefully in the youghurt/fromage frais chilled section. I eat
it with cream poured over it and then a sprinkling of white sugar. It's
That sounds really healthy food! :-)
--
Chris Green
·
Malcolm Loades
2019-09-17 12:21:58 UTC
Permalink
Post by Chris Green
Post by Malcolm Loades
Look carefully in the youghurt/fromage frais chilled section. I eat
it with cream poured over it and then a sprinkling of white sugar. It's
That sounds really healthy food! :-)
Yes, not for daily consumption but everything in moderation.

Malcolm

Kev
2019-09-16 21:31:06 UTC
Permalink
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
My wife is a big fan of Fromage Blanc as well - I had a look at recipes
for making it - but they all seem to require adding a "culture" and sad
to say, I've never got round to it - here's one

https://www.culturesforhealth.com/learn/cheese/make-fromage-blanc/

If you try it - I'd love to hear how it goes

Kev
graham
2019-09-16 21:49:33 UTC
Permalink
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
Why not take some home, split it into lots and freeze them. You can then
experiment using the culture.
Graham
Malcolm Loades
2019-09-17 06:13:57 UTC
Permalink
Post by graham
Post by Malcolm Loades
With the talk of France in other threads and our impending visit next
month I can't stop thinking about Fromage Blanc.  Ideally purchased from
a farmer's wife weighing it out from a big tub on a Saturday market.
These ladies make it at home but no where can I find out how to make it
myself.
If you've never eaten Fromage Blanc in Northern France please don't
suggest fromage frais, quark, greek yoghurt etc as being the same.  They
are not!  There are no alternatives to fromage blanc as I'm sure those
who've eaten in France will agree.
Does anyone know (prepared to pass on the secret) how to make fromage
blanc?  PLEASE!
Malcolm
Why not take some home, split it into lots and freeze them. You can then
experiment using the culture.
Graham
Now, there's a good idea!

Thanks.
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