Fromage Blanc

Recipe by Chef Jonathon Sawyer of The Greenhouse Tavern

from My Retro Kitchen

Ingredients

2 qt. Fresh Whole Milk (raw milk if possible, if not get organic and pasture fed)

1 cup Heavy Cream (local and pasture fed)

1 lemon juiced & peeled

Salt, to taste

1 Large Raw Globe Artichoke Split

Directions

In a large, heavy-bottomed, stainless steel saucepan; bring milk, lemon peel, artichoke, and cream to a scold (around 165 degrees). This should be done over medium heat, stirring the liquid only a few times with a flat wooden spatula (approximately 15 minutes). Pull saucepan off the heat and season with lemon juice and salt to taste. Allow to rest and return to room temperature over 15 minutes.

At this point the milk mixture should be separated (resembling curds & whey). Set up a cheese straining station with a colander or china cap line with double ply cheese cloth (or a coffee sock). Carefully ladle the curds & whey from the saucepan into cheese straining container. Allow hanging until desired texture is reached (30 minutes for cottage cheese like texture, 3 hours for ricotta like texture, & 24 hours refrigerated for true Fromage Blanc texture.)

Finish fromage blanc by whipping with a high quality extra virgin olive oil and fresh picked thyme.

Serve with grilled bread.

Finished fromage blanc can be stored in the refrigerator for up to a week. Can also be served w/ jellies, honey, and fruit compote as a breakfast or dessert.