New England Cheesemaking - Fromagina Culture

New England Cheesemaking - Fromagina Culture
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Product code :
NEF-C31



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Fromagina Culture - 5 Pack

Developed by Bob & Ricki Carroll, this is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful, creamy rich spread. This is an easy cheese to start with and we highly recommend it for both beginners and advanced cheesemakers. 

CULTURE INCLUDES: lactose, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. lactis, lactococcus lactis subsp. biovar diacetylactis, microbial coagulant enzyme. 

YIELD: Each packet will set up to 1 gallon of milk and will yield approximately 2 pounds of cheese. 

DIRECTIONS: Heat 1 gal. pasteurized milk to 86ºF. Add and mix in 1 packet. Let set at room temperature undisturbed for 12 hours or until thickened like yogurt. Ladle curd gently into a butter muslin lined colander, hang and drain 6-12 hours. Refrigerate.

STORAGE: Keep packages in the freezer, they will last up to 2 years.
For a PDF detailing all New England Cheese Product Storage Specs, Click HERE

NOTES: The recipe calls for Butter Muslin.




New England Cheesemaking - Fromagina Culture