Fromage blanc

Fromage blanc

White cheese

By
From
Encyclopedia of Food and Cookery
Makes
250 g

This refreshingly tangy, versatile cheese is one of the main ingredients in sauces of the cuisine minceur for meat, poultry, fish and vegetables. Try it, too, mixed with puréed vegetables, with crisp green salads, as a topping on fresh tomato slices or as a dipping sauce to accompany a platter of crudités. It is also delicious served with fresh fruits, especially berry fruits.

In France, fromage blanc is made from skimmed milk soured with a culture, but you can make an excellent substitute at home by blending together cottage cheese, plain yoghurt and lemon juice.

Ingredients

Quantity Ingredient
100g cottage cheese
125g plain yoghurt
3 teaspoons lemon juice

Method

  1. Place all ingredients in a food processor or blender, and blend thoroughly until mixture is smooth, shiny and as thick as whipped cream.
  2. Cover and store in refrigerator for 12 hours before using. You may also use a food mill, beating mixture thoroughly after pushing through mill.
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