Fromage frais is sold in France alongside yoghurt. Like yoghurt, is is made from cultured milk but using cheese culture along with some rennett to firm it up.

2 litres full cream unhomogenized organic milk
Type B cheese culture
2 – 3 drops of rennet in 5 dessertspoonfuls cooled boiled water
1 sterilsed “chux” or similar
Salt and pepper to taste

Place the milk in a plastic container and microwave for about 3 minutes 45 seconds. Stir 1 dessertspoonful of rennet solution and 1 very small amount of culture into the milk. Leave until the curd is solid (~ 12 hours).

Drain the cheese through the chux lining a plastic colander for about 1 1/2 – 2 hours in a cool place. Remove the cheese and gently work in the salt and pepper. The consistency of the fromage frais should be rather like a thick yoghurt.