Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Neufchatel Cheese
Neufchatel Cheese
Neufchatel Cheese
photo credit: Ev Thomas
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.
Recipe By:
The Cheese Wizzard
Prep
N/A
|
Total
N/A
|
Serves
N/A
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Make Blue - Cream - Soft and Semi-Soft Cheeses
Email
Ingredients
1/2
Gallon
Fresh Milk
2
oz
Mesophilic Starter Culture
1/4
tab
Rennet
Supplies:
Cheese cloth
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
How To Make Blue Cheese - Video
Mascarpone Cheese Substitute
Marinated Feta Cheese
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.