Fromage Blanc can be made with whole or skim milk. Starter culture and Rennet are added to heated milk, then the milk is allowed to set and firm up like yoghurt. It is then strained through a cloth until what remains in the cloth is as firm as desired. It is not aged.
The cheese looks and spreads somewhat like Cream Cheese.
In Europe and in the UK, you just buy it at any old grocery store in tubs for a song. Depending on what you what to do with it, you can use it as is, drain it a bit, or whisk it smooth.
A few specialty makers are starting to make it in North America, but it’s very expensive. In North America, you can buy kits from cheesemaking supply stores to make it.
Often used as a topping for fruit, or on its own topped with cream and sugar. Fromage Blanc can be used in cooking, but be careful as it will curdle owing to its lower fat content.
Low-fat cream cheese thinned with a bit of cream, ricotta, Greek yoghurt, sour cream, curd cheese, cottage cheese blended with a bit of yoghurt.
The name means “white cheese”