Framagina. Five pack. Contains malto dextrin, starter cultures and vegetable rennet. A cross between Fromage Blanc and Mascarpone, this produces a fabulously sweet treat. An easy to start spreading cheese. Great for beginners.

Directons: Heat 1 gallon of milk to 180 deg F., then cool to 72 deg. F. Add one packet of Fromagina to the milk and stir thoroughly. Cover container and let sit at 72 deg f. for 12-15 hours or until the milk has set into a firm curd. Ladle curd into cheesecloth lined colander and drain 106 hours depending upon desired consistency. Salt or fresh herbs may be added. Refridgerate and enjoy.