Do you ever have one of those days where you feel so utterly overwhelmed you would rather sit on the couch and be completely unproductive? Well today was that day for me. After being out of town for a week I came home to a bazillion unanswered emails, neglected dirty dishes, heaps of laundry, and more dust bunnies than you can imagine....but hey...I have my health don't I? I shouldn't complain, I shouldn't gripe, I shouldn't get overwhelmed. But I do. And in my weak moments of frustration I like to drop everything, venture into the kitchen and make something comforting. Anything to get my mind off of my never ending to do list. So, this recipe is a product of my "un"productivity. I didn't get much done today but at least I had a nice lunch!

Fromage Blanc or "white cheese" is like a cross between mascarpone and cream cheese. Its sweetness is subtle, and its creaminess is amazingly satisfying. Unlike most cheeses this fromage can be whipped up in as little as 30 minutes. You can add honey, berries or fresh vanilla for a sweet snack or add a pinch of salt and fresh herbs for a more savory dish. Either way you will not be disappointed!

Click below for the recipe...

Fromage Blanc 

(adapted from Emeril Lagasse)

• 2 quarts whole milk, as fresh as possible
• 1 cup heavy cream
• 2 cups fresh buttermilk
• 2 TBSP fresh lemon juice
• 1/4 to 1/2 tsp salt
• fresh berries, honey, vanilla, salt ..etc for garnish

In a large, heavy saucepan, add the milk and the cream. 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. 

Makes 2 cups.