Usually making something like fresh cheese at home is done because it's higher quality, and much cheaper. This recipe for fromage blanc, or farmer's cheese, flies in the face of that conventional culinary wisdom. So why bother? Because, for any self-respecting foodie, making a batch of homemade cheese is definitely on the culinary 'bucket list.' Before you cash in your apron for good, you should experience the magic of watching a pot of milk turned into cheese. And if all this sounds kind of cheesy, so be it.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.

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  • Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.

  • Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.

  • Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.

Nutrition Facts

114 calories; 5.6 g total fat; 18 mg cholesterol; 399 mg sodium. 9.5 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2014
Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as suggested by chef John and spread it over lightly toasted baguette. This did not remind me of ricotta, but sort of a mild feta, which really appealed to my ricotta hating, feta loving hubby. So simple and VERY tasty...a definite keeper~YUM! Thanks for sharing. :) Read More
(12)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2014
Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as suggested by chef John and spread it over lightly toasted baguette. This did not remind me of ricotta, but sort of a mild feta, which really appealed to my ricotta hating, feta loving hubby. So simple and VERY tasty...a definite keeper~YUM! Thanks for sharing. :) Read More
(12)
Rating: 5 stars
03/30/2014
Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as suggested by chef John and spread it over lightly toasted baguette. This did not remind me of ricotta, but sort of a mild feta, which really appealed to my ricotta hating, feta loving hubby. So simple and VERY tasty...a definite keeper~YUM! Thanks for sharing. :) Read More
(12)
Rating: 5 stars
05/05/2014
Very easy recipe I added some dillweed along with the salt Read More
(10)
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Rating: 5 stars
05/02/2017
This was so very easy and I would definitely make it again. Before putting it into ramekins I divided it in half and put a little Old Bay and as much crab meat as it would take and still hold together. The second half I added a little onion powder (not onion salt) (be very careful and use less then you think) and chopped fresh oregano, thyme and chives. My husband loves both versions. More experimenting with flavoring in the future. Read More
(5)
Rating: 5 stars
01/15/2018
so happy and so surprised! I had a timid heart and kept it plain but I'm going to experiment with other flavours. Unbelivable!!! Read More
Rating: 5 stars
01/12/2018
Looking forward to trying this a simpler recipe for newbies is ricotta. Possibly the easiest cheese to make. Read More
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Rating: 5 stars
09/01/2016
This was delicious easy and made a huge impression at a July 4th party. I topped one with oil and pepper one with honey and a third with a vidalia onion pepper sauce. Onion pepper sauce was DEFINITELY the winner. Make it as is and top with whatever you'd like. Read More
Rating: 5 stars
02/09/2019
Home Run. I wasn't expecting much from such a simple recipe but it turned out wonderful. I didn't add any extras THIS TIME but I'm thinking fresh chives would be nice. I used Lemon juice this time next I'll try the vinegar instead and see if it's different much. Read More
Rating: 5 stars
06/02/2020
I made it for the first time today and had so much fun I made a second batch. I followed the recipe exactly the first time and did have to add the additional teaspoon of lemon juice. The juice may not have been acidic enough since I squeezed it from an older lemon last week. Anyway, the curds were loose and wet. The flavor is going to be wonderful! On the second batch, I used 1/4 teaspoon of lemon juice (just for the flavor) and one scant 1/4 teaspoon of citric acid. Ding, ding, ding, we have a winner! The cheese curds were perfect and the finished product just rolled off of the cheesecloth. Very tasty too! Only one other change, I used one layer of cheesecloth instead of four. I wash the cloth so it has a tighter weave and it allowed the whey to properly drain. LOVE THIS RECIPE! I can't wait to try different herbs and spices in it! Thanks Chef John for ANOTHER great recipe! Read More