To make Fromage Blanc with whole milk, the beginning of the process is much the same. Pour a gallon of milk into a pot large enough to hold it. Dilute four drops of rennet in 1/4 cup of water and set it aside. Heat the milk to 75 degrees F, stirring constantly, then remove the pot from the heat. Add 1/4 teaspoon of culture to the pot and let it sit for 4 minutes. Stir the milk and culture 20 times, then add the rennet and water mixture. Cover the pot and set it aside.
By the next day, the curds begin to set up, separating from the edge of the pot.
Place a colander in the sink and line it with cheese cloth.
Pour the curds into the colander.
Gather up the ends of the cheese cloth and close them with the curds inside, squeezing the whey from the curds.
Put the curds back into the pot and add onion powder, garlic powder and chives.
Stir the curds until all the ingredients are blended.
Place the basket from a salad spinner upside down in a pot, and place the molds on top of the salad spinner basket. It is not necessary to line the molds with cheese cloth.
Ladle the curds into the molds. You will be able to transfer all of the curds into the molds in a few minutes without having to wait as you would with whole milk.
Once all the curds are in the molds, cover the pot and set it aside. By the next day, the curds will have drained completely. Remove the curds from the molds and enjoy!
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