To make a fromage blanc Bavarian, first you need to make the fresh white cheese. Commercial fromage blanc also is available from such sources as Sonoma County's Cowgirl Creamery.
Recipe by Emeril Lagasse, courtesy of the Food Network.
2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add salt if desired.
Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk over low heat and very slowly, to 175 degrees. While the milk is heating, stir only twice, making 2 strokes each time, with a heatproof spatula or other flat utensil.
Check the temperature often. As soon as the temperature reaches 175 degrees, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slow, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency (two hours or overnight).
Refrigerate until ready to use or serve. Use within one week.