Friday, July 17, 2015
There was some some ricotta and fromage Blanc left over from last weekend which needed to be used up, so I wondered how they would go in a cheesecake. I thought that the fromage Blanc had a texture similar to cream cheese so I adapted a ricotta and cream cheese recipe. I topped it with passionfruit pulp thickened with cornflour. Yum. It had great texture and flavour and the bonus of much less fat than a regular cheesecake. I'll certainly be adding that to my list of recipes to repeat one day.
Sunday, July 12, 2015
On Friday as I was trying to fight off a winter chill, I decided to stay nice and warm inside the house and make cheese. As well as topping up my halloumi supplies, I decided to experiment with a soft cheese, Fromage Blanc. It was a very simple to make, merely a matter of warming the milk, adding culture and rennet and then letting it sit all day. I then drained it in cheese cloth all night and by morning, it was ready.
It is a slightly sour flavour, creamy in texture so it makes a good spread for bread.
I tried it spread on some toasted rye sourdough with some sweet chilli sauces and it was very tasty. I think it would be really nice with jam too. I wonder if it would work in a cheesecake as it has the consistency of cream cheese but without the fat content. ....maybe next time.