This German soft cheese is so simple and versatile to have in the kitchen that it becomes a low fat favorite of most home cheesemakers. It makes lovely baked cheesecakes and pies or a rich topping for baked potatoes. Fromage Blanc and Fromage Frais are French versions that use a slightly less aromatic culture, but produce similar cheeses.
Sterilize all equipment.
Heat the milk in a nonreactive pan to 73°F, 23°C.
Remove from the heat and stir in the soft cheese culture until well mixed.
Put a lid on the pan and set milk aside in a draft-free place to culture for 60 minutes.
Check the temperature of the cultured milk mixture and reheat to 73°F, 23°C .
Mix the rennet into the water and gently stir it into the warmed milk stirring briefly to combine.
Put the pan in a warm place foir up to 10 hours or until set. It has set when the curd breaks cleanly when cut with a knife, or the curd has contracted slightly showing a ring of whey around the edge.
Slice the curd into 2 inch (5 cm) squares. Let it rest for 5 minutes then line the colander with sterilized cotton cheesecloth and pour in the curds.
Scoop the drained curd into a clean glass jar or bowl, date, label, cover and store in the refrigerator. Eat within 7 days.
This recipe is from the book, How to Make Soft Cheeses.
Calories 83, Carbs 8.9 grams, Fat 3.8 grams, Protein 3.3 grams, Fiber 0 grams, Sugar 8.9 grams