Best 2 Herbed Fromage Blanc Recipes

Herbed fromage blanc is a creamy, tangy, and versatile cheese that can be used in a variety of dishes. It is made from cow's milk or goat's milk and is similar to cream cheese, but has a slightly more sour flavor. Herbed fromage blanc is often flavored with herbs such as chives, dill, tarragon, and parsley, which give it a bright and herbaceous flavor that pairs well with many different foods. It is easy to make and can be used as a spread, dip, or ingredient in a variety of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE FROMAGE BLANC

Homemade Fromage Blanc image

Provided by Food Network

Categories dessert

Time 1h5m

Yield about 1 pound (2 cups)

Number Of Ingredients 6

Ingredients

2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving

Steps:

In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Cervelle de Canut (Herbed Cheese Spread) image

The author Bill Buford spent years in Lyon, France, researching French cuisine for his book "Dirt." He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs.

Provided by Pete Wells

Categories snack, dips and spreads, finger foods, appetizer, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
1 small shallot, peeled and roughly chopped
2 tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 small garlic clove
3/4 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground pepper, plus more as needed

Steps:

If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

Tips:

Use the freshest possible herbs for the best flavor.
If you don't have fresh herbs, you can use dried herbs, but use only half the amount called for in the recipe.
Be careful not to overmix the fromage blanc, or it will become too runny.
Fromage blanc can be used as a dip, spread, or condiment.
It can also be used in baking, such as in cheesecakes, muffins, and quick breads.

Conclusion:

Herbed fromage blanc is a delicious and versatile cheese that can be used in a variety of ways. It is a great addition to any cheese plate, and it can also be used as a dip, spread, or condiment. Fromage blanc is also a good source of protein and calcium. If you are looking for a new and exciting way to enjoy cheese, herbed fromage blanc is a great option.

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