I have a culture from New England Cheesemaking supply company for Fromag Blanc and made a batch yesterday. It turned out well. Most people say that Fromage Blanc and Chevre are interchangeable, but I think Fromage blanc has a much milder flavor.
I'm off to make Caprial's seared cauliflower with Fromage Blanc and Pasta which I've made once before. Yummy.
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The end product ended up a bit rubbery. It didn't disperse into the pasta the way that it has as I made it in the past. I liked it a lot better fresh versus cooked in pasta.
However, this was my first time using the whey as a cooking liquid for pasta. That was pretty yummy.
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