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How to Make Fromagina


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

Homemade Fromagina Cheese

Related Articles & Recipes:


Related Products:

Butter Muslin Butter Muslin
Herbs de Provence Herbs de Provence
Fine French Herbs Fine French Herbs



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