Fromage frais is sold in France alongside yoghurt. Elsewhere in the world it seems to be more difficult to obtain. Here is a recipe which I have often used and which makes a very acceptable fromage frais. Like yoghurt fromage frais is made using a culture but with some some rennett to firm the cheese up.
It is advisable to sanitise the chux and the container. The easiest way to do this is to use Milton anti-bacterial tablets as per the intructions on the Milton's box. Milton's anti-bacterial tablets are available in the baby section of supermarkets. Wring out excess liquid from the chux by hand before using it to strain the cheese.
2 litres full cream unhomogenized organic milk
Mesophilic DVI cheese culture (obtainable from a cheesemaker supply company)
2 - 3 drops of rennet in 5 tbsp cooled boiled water
1 sanitised "chux" or similar
Salt and pepper to taste
Note that the rennett will only work in unhomogenized milk.
Place the milk in a sanitised 2 litre plastic container and microwave for about 4 minutes on high. Alternatively heat the milk on the stove to around 21°C in a sanitized saucepan. Stir 1 tbsp of rennet solution and a very small amount of culture into the milk (enough to fit on the end of a skewer). Leave stand in a container at room temperature until the curd is solid (about 12 hours).
Drain the cheese through a chux lining a plastic colander for about 1½ - 2 hours in a cool place. If desired, gently work in the salt and pepper although I prefer fromage frais without either of these. The final consistency of the fromage frais should be rather like a thick yoghurt. Store in a covered container in the fridge.
