Required:
- 3l milk (~4%)
- Micromilk ME: 0.32gr or 0.09gr (0.03 doses), or Lactoferm MSE cheese culture: 0.32 gr
- Calcium chloride (CaCl2): 0.6ml
- Rennet: 2 drops (strength 710 - 739 IMCU/ml) - 1/10th of the usual dose
- Salt
Recipe
The recipe is identical to the Fromage Blanc recipe with two minor changes:
- You have to inherit fatty milk
- It should be drained not for 5-6 hours, but for 1-2 hours, so the mass will remain more liquid.
And as a result, you will get 1.2 kg of sauce with the consistency of sour cream with low fat content around 10%
