World Cuisine

Fromage Blanc with Honey

prep 10 mins, plus resting
  • 1 litre (2 pints) whey
  • 500 ml (1 pint) whole milk
  • ¼ teaspoon salt
  • 7 walnut halves and 1 tablespoon honey, to serve

Pour the whey into a mixing bowl.

Pour the milk and the salt into a saucepan and bring to the boil, then pour onto the whey, beating with a hand whisk. Cover and leave to rest for 12 hours.

Drain the mixture through a fine muslin cloth placed in a large colander until the cheese has firmed up.

Turn the cheese into a serving dish, decorate with the walnuts and drizzle with the honey.

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