Fromage Blanc Souffle Recipes

Steps:

• In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. 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. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

Steps:

• In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

Steps:

• 1. Liberally butter a shallow 2-quart (2-L) baking dish, with sides that are at least 2 1/2 inches (8 cm) high. Sprinkle a few spoonfuls of sugar inside,tilt the dish to coat the bottom and sides, then tip out any excess.
• 2. Preheat the oven to 375°F (190°C).
• 3. Using a rubber spatula or an electric mixer with the paddle attachment, mash the very soft butter with the lemon zest and cornstarch until completely smooth. Beat in the egg yolks until smooth, then whisk in the fromage blanc.
• 4. With an electric mixer or by hand, whisk the egg whites with the salt in a clean, dry bowl (not plastic) until frothy. Increase the speed and beat until the whites begin to mound and hold their shape. While whipping, gradually add 10 tablespoons of the sugar, 1 tablespoon at a time. Once you've added all the sugar, beat until stiff.
• 5. Fold one-third of the beaten egg whites into the fromage blanc mixture, then fold in the remaining egg whites just until incorporated. It's okay to have some tiny bits of white; that's preferable to overfolding the batter.
• 6. Scrape the batter into the prepared baking dish, gently smooth the top, and sprinkle with the remaining 1 1/2 tablespoons of sugar.
• 7. Bake on a middle rack (or slightly higher, if possible) for 30 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, this may take slightly less or more time. Rather than going by strict baking times, touch the center to tell when it's done. If you like your soufflé creamy in the middle, the center should feel rather soft, like runny pudding.
• If you like it more firm, you can bake it until a toothpick inserted into the center comes out pretty clean.