Fromage Frais

From 200 Easy Homemade Cheese Recipes
Yield: 1L
4L whole milk
1/4 tsp aroma or mesophilic culture
2 drops liquid rennet
kosher salt
  1. In a large pot, warm milk over medium heat to 77F (25C), stirring gently to prevent scorching. Remove from heat.
  2. Sprinkle culture over surface of milk and let stand about 5 minutes to rehydrate.
  3. Using a skimmer and an up-and-down motion, gently draw culture down into milk without breaking surface of milk.
  4. Dilute rennet in 1 tablespoon of cool water. 
  5. Add diluted rennet to milk. Using same up-and-down motion, draw rennet down into milk until well blended.
  6. Cover and let set at room temperature in a draft-free location for 12 hours.
  7. Using a skimmer, ladle curd into a cloth-lined colander and let drain. The draining will take several hours, depending on how firm you want your final product to be.
  8. Remove cheese from cloth and place in a bowl. Weigh cheese, then add 1% of the weight in salt.
  9. Store in the coldest part of the refrigerator for up to 2 weeks.