DIP souce

(low fat)



The recipe is identical to the Fromage Blanc recipe with two minor changes:

  1. You have to inherit fatty milk
  2. It should be drained not for 5-6 hours, but for 1-2 hours, so the mass will remain more liquid.

And as a result, you will get 1.2 kg of sauce with the consistency of sour cream with low fat content around 10%

Get ingredients here


Cart is empty.