Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | 1 G Whole Milk |
| 1 \N | Package of C20 |
| \N \N | Fromage Blanc |
| \N \N | Starter Culture |
In a large saucepan, heat the milk to 180°F. Remove from the heat and cool to 72°F. Add the starter culture to the milk and stir thoroughly Cover and let sit at 72°F. for 12-15 hours, or until the milk has set into a firm curd Ladle the curd into cheesecloth-lined colander and drain 1-6 hours to desired consistency. At this point, salt or fresh herbs may be added to cheese Refrigerate until ready to use.
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