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Neufchatel Cheese
From The
Cheese Wizzard. Neufchatel originated in Normandy France. It
is a very soft, spreadable cheese similar to cream cheese. It differs
from true cream cheese because it is made from whole milk and not cream.
Neufchatel can be molded into many shapes and is traditionally molded in
a heart shape. However, in North America it is more commonly found in a
brick form. This cheese tastes great on a toasted bagel.
I N G R E D I E N T S
1/2 Gallon Fresh Milk
2 oz. Mesophilic Starter Culture
1/4 tab Rennet
S
U P P L I E S
Cheese cloth
I
N S T R U C T I O N S
Mix 1/2 gallon fresh whole milk with 2 oz of mesophilic starter.
.
Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the
milk thoroughly using a whisk and stirring for at least 5 minutes.
.
Cover and set aside to ripen for about 15-20 hours at room temp (70 F /
21 C).
The milk should be a firm curd within 24 hours, however the full 15-20
hours is needed to develop the correct flavor.
..
After 15-20 hours, gently ladle the curds into a colander lined with a
FINE cheese cloth.
.
Allow the curds to drain for awhile then tie the four corners of the
cloth together. Hang it to drain 8-12 hours.
.
After the curds have drained, place the curds into a small bowl.
.
Mix by hand until pasty.
.
Add salt, herbs, etc. to taste.
.
Place the cheese into a sealable container into a refrigerator. The
cheese will firm up a little once under refrigeration.
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More Cheese Making
Recipes
Select from our
extensive list of recipes for making cheese at home or visit our main
Home Cheese Making page.
Blue Cheeses
Brie
Cheddar / Colby
Chevre / Fromage Blanc
Cottage / Farmer
Cream Cheese
Dessert Cheese
Feta
Halloumi Cheese
Gouda
Mascarpone
Monterey Jack
Mozzarella / String
Parmesan / Romano
Queso Fresco / Blanco
Ricotta
Sour Cream / Quark
Yogurt / Yogurt Cheeses
Miscellaneous Cheeses
Home Cheese Making Book by Ricki Carroll
Home Cheese Making: Recipes for
75 Homemade Cheeses, by Ricki Carroll. The classic home cheese making primer
has been updated and revised to reflect the increased interest in artisanal-quality
cheeses and the availability of cheese making supplies and equipment. This
is "the" first cheese making book you should buy.
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