Making fromage blanc involves mixing three different milks with lemon juice and salt. Cook the mixture on the stove and strain it before storing for up to one week.
To make fromage blanc, pour 2 cups fresh buttermilk into a bowl, and add 2 tablespoons fresh lemon juice. Mix well, and then pour into a saucepan. Add 2 quarts fresh whole milk and 1 cup heavy cream into the saucepan. Heat the milk over low heat until it reaches 175 degrees Fahrenheit. Only stir the milk twice during the heating process, but check the temperature often. Remove the saucepan from the heat, and let the mixture sit for 10 minutes. Don't stir or otherwise disturb the mixture while the curds are forming.
Lay two layers of cheesecloth inside a large colander. Ladle the cheese curds into the colander, and allow the whey, or liquid, to drain. Once the drainage of whey has slowed, pull the cheesecloth out of the colander, and tie the four corners with the curds inside. Make sure the curds are secure inside, and hang the pouch over a bowl to allow the whey to continue dripping out.
Check the cheese for the desired consistency. Remove the cheese from the cloth once it's as dry as you want. For a smoother consistency, lightly beat the cheese before serving.