Also called Fromage Frais (less strained and softer)
- 1 gal. soy milk (4 litres)
- 1/8 tsp. (0,3ml) fromage blanc culture
- 1 drop (0.1 ml.) vegetarian rennet
- 1 teaspoon (5 ml.) calcium sulphate (or calcium chloride) (or magnesiun sulphate Epsom Salts))
- non dairy butter flavor to taste (optional)
Pour milk into an 8- to 10-qt (8 - to 10 liter). heavy-bottomed pot and insert dairy thermometer. Warm the milk over low heat to 72°F (22°C), stirring often to prevent scorching.
Remove from heat, remove thermometer, and sprinkle culture as evenly as possible over milk; let rest 10 minutes, then gently stir 1 minute in one direction. Dilute rennet in 2 tbsp. cool water and pour in evenly all over the milk; stir the same way. Dilute calcium sulphate in 1/2 cup cool water; pour and stir as you did the culture and rennet.
Stir once in opposite direction to stop movement of milk. Cover with cheesecloth; let rest overnight (between 22 and 26 °C (72 to 80 °F) on counter.
Step 2: Drain your curds
Ladle curds out of the pot into a large colander, lined with a double thickness of cheesecloth and set over a clean bucket. About 10 cups of whey will drain into the bucket (transfer whey to a bowl in the fridge whenever there’s enough to collect).
Drain curds 6 to 8 hours at room temperature, until the cheese resembles thick sour cream, scooping and turning with a soup spoon every hour or so in order to let the curds dry evenly.
Optional Step 3: Dress your curds
Turn fromage blanc into a large bowl and stir in crème fraîche and salt to taste. Cheese is now ready to eat. It keeps, chilled in an airtight container, up to 1 week. Makes 4 cups, plus 10 cups whey.