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Fromagina is a cross between Fromage Blanc and Mascarpone cheese. It has a soft spreadable consistency and is perfect for spreading on bread or crackers or as a dip for fruit or vegetables. Fromagina is very easy to make and is a great option for beginning cheese makers.
What you need:
- 1 gallon Cow Milk (do not use UHT/UP milk)
- 1 packet Fromagina Starter Culture
- Butter Muslin (very fine weave cheese cloth) or a tight weave dish towel
- A large pot with a lid (if metal, be sure it's non-reactive such as stainless steel)
- A wooden spoon
- A Thermometer
Fromagina Instructions:
- Heat your milk to 86°F (please note, if using raw milk, this process will not pasteurize the milk).
- Remove the milk from the heat and thoroughly stir in the packet of Fromagina culture (please note, these ready-to-use packets contain both starter culture and rennet).
- Cover the pot and leave the mixture to culture for 12 hours at approximately 72°F (generally kitchen room temperature).
- After 12 hours, the cheese should look like yogurt (solid if tipped but still relatively soft). You may see some whey separating from the cheese. The whey is a mostly clear liquid.
- Place a piece of butter muslin (doubled) in a colander in a bowl. Gently spoon the Fromagina into the butter muslin. Gather the corners of the muslin up and tie knots to secure.
- Hang the butter muslin filled with the Fromagina over a bowl so the whey can drain. An easy way to do this is to tie the butter muslin around a cupboard handle so the bowl to catch the whey can rest on the counter underneath.
- Allow the Fromagina to drain for 6-12 hours to reach the desired consistency (see below).
- Flavor Fromagina with herbs if desired. You can mix in fresh or dried herbs. Alternatively you can mold the Fromagina and then roll it in the herbs.
- Generally speaking, Fromagina will stay good in the refrigerator for up to one week.
Draining Options:
- The consistency of the finished cheese will depend on the length of time it is strained:
- Strain the Fromagina for approximately 6 hours for a soft, spreadable cheese or dip.
- Strain the Fromagina for approximately 12 hours for a cream cheese consistency.
Uses for Fromagina:
- Fromagina is similar to a thick, mild flavored yogurt and makes a wonder dip for fruit or vegetables.
- Spread on your favorite crackers, bagels, toast, etc. like you would cream cheese.
- In recipes in place of other soft cheeses such as ricotta, mascarpone, cream cheese, etc.
- In place of sour cream
- In a parfait with fruit and honey
- Add a little sweetener and use Fromagina to frost cupcakes (particularly delicious on carrot cake in place of cream cheese frosting)
Storing Fromagina:
- Generally speaking, Fromagina will stay good in the refrigerator for up to one week.
- Fromagina can be frozen but be sure to:
- Salt the Fromagina well prior to freezing
- Remove as much of the whey as possible (use a cheese press if you have one available); the drier the Fromagina, the better it will freeze
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