Neufchatel Cheese, Millie's

Millie Johnson

By
@BISCUITMAKR

This is a lovely cream cheese type cheese that is delicious ! The great thing about making your own cheese is that you can control the moisture. For a creamier cheese just take it down sooner. You can add your favorite herbs to it and so much more. Add it to any dish requiring cream cheese, or stir in a spoonful to give an old dish new life. I love it on Ritz crackers with pepper jelly. Yum !


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Comments:

Serves:

makes about 2 pounds

Prep:

22 Hr

Cook:

15 Min

Method:

Stove Top

Ingredients

~~~~~~ SUPPLIES ~~~~~~

cheese vat or stainless steel pot (6qt.)
thermometer
spoon, (no aluminum)
cheesemakers cloth (this is a finer weave than what you see at the grocery store)
big bowl or pot
large ss colander
string

~~~~~ INGREDIENTS ~~~~~~

1 gal
whole milk
1 pt
cream (do not use low fat)
1/2 c
cultured buttermilk (do not use low fat)
2 Tbsp
diluted rennet (3 drops liquid rennet in 1/3cup cool water)
3/4 tsp
cheese salt or kosher salt ground fine (do not use table salt w/iodine)

Directions Step-By-Step

1
In cheese vat or large stainless steel pot add milk and cream. Heat to 80 degrees, being careful not to scorch the bottom if using a pot.
2
When it reaches 80 degress, turn off heat and add buttermilk and 2 tablespoons of the diluted rennet. Stir, cover, then let set for 12 hours. DO NOT STIR DURING THIS TIME !
(I like to do this before going to bed.)
3
Line your bowl (or pot) with the cheesecloth.(I use a piece of very thin linen.) Using a large spoon (or cup) dip out the curds into the bowl. (It will look like thick yogurt.)
4
Bring the corners together and tie with string. Set in a colander to drain for an hour or so, then hang, with a bowl underneath to catch drips.
5
Take it down every so often and set it in a clean bowl so you can scrape the curds towards the center. Tie and rehang. This helps the whey to drain faster.
6
Take it down when it reaches the thickness of softened cream cheese (8 to 12 hours). Mix in the salt or leave plain if using in a dessert. Transfer to covered container and refrigerate. Use any way you would use cream cheese.
*Use within 2 weeks.(This cheese freezes very well.)
WARNING: The whey from this cheese cannot be used to make ricotta !

About this Recipe

Main Ingredient: Dairy
Regional Style: German
Dietary Needs: Gluten-Free
Other Tags: Healthy, Heirloom
Hashtags: #easy, #cheesy, #creamy