This is a “fresh” take on a classic “fresh” cheese, because it’s simple and fast. In this recipe, buttermilk cultures and lemon juice take the place of rennet. Plus, you’ve begun with the authentic, non-homogenized fresh dairy taste of Organic Valley Grassmilk. Pay attention to the draining process the first time you make it. Brief hanging time renders fromage blanc that most folks would swear is Greek yogurt. In fact, we wager you’ll like this better, because you made it yourself!
Combine all ingredients in a medium sauce pan and slowly heat to 175 degrees, stirring no more than twice. Check the temp often with instant read thermometer. Remove from heat as soon as the mixture comes to 175 degrees. Let mixture stand 10 minutes without stirring or swirling.
Line a colander with 2-3 layers of cheesecloth and place the colander over a large bowl to collect drippings.
Gently ladle heated curds and whey into the cheesecloth and let drain.
Once the dripping of whey slows, gather the corners of the cheesecloth together so that the cheese is formed into a ball. Tie or knot the cheesecloth and suspend above the bowl so that all remaining whey will drip out. This usually takes 9 hours to 2 days (at room temperature), depending on the desired consistency (the longer it hangs the firmer it becomes). When desired firmness is achieved, remove the cheesecloth and invert the cheese ball onto a plate or into a bowl.
Tip: for a lowfat version, substitute Whole Grassmilk with Fat Free.