Check out this other post for pictures of the process as well.
1 gallon pasteurized whole or skim milk (if you use skim the cheese will be a little drier)
1 packet direct-set fromage blanc starter
Butter Muslin – to drain the curd
Heat the milk to 86° F. Add the starter and mix thoroughly
Cover and let the curd set at room temperature for 12 hours or until it’s the consistency of yogurt.
Line a colander with butter muslin and gently ladle the curd into the colander. Tie the corners of the muslin into a knot and hang it to drain. I used a narrow board propped up on a mixing bowl and a stock pot on either side of the sink. Then I tied the bag to it with twine. Just make sure you have it over a sink or a bowl to catch the liquid.
Let the curd drain at room temperature for 6-12 hours or until it reached a desired consistency. The longer you drain it the firmer the cheese will be.
Put the cheese in a covered container and refrigerate for up to 2 weeks.
I added chopped carrots and green onion, herbs de provence, small amount of dill and some kosher salt to give it a little flavor.
This recipe makes a fairly large amount of cheese but the two of us have made our way through most of it over the past week. We’ve been eating it regularly but not at every meal.