neufchatel cheese, millie's

Name: Neufchatel Cheese, Millie's
Prep time: 22 h
Cook time: 15 min
Cuisine: German
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 gallon(s) whole milk; 1 pint(s) cream (do not use low fat); 1/2 cup(s) cultured buttermilk (do not use low fat); 2 tablespoon(s) diluted rennet (3 drops liquid rennet in 1/3cup cool water); 3/4 teaspoon(s) cheese salt or kosher salt ground fine (do not use table salt w/iodine)

(1 RATING)

91 Pinches 6 Photos

Millie Johnson

Valley Head, AL

Updated on Apr 11, 2013

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 !

Rate

Homemade Neufchatel Cheese ... So easy !

prep time 22 Hr

cook time 15 Min

method Stove Top

yield makes about 2 pounds

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 gallon whole milk
1 pint cream (do not use low fat)
1/2 cup cultured buttermilk (do not use low fat)
2 tablespoons diluted rennet (3 drops liquid rennet in 1/3cup cool water)
3/4 teaspoon cheese salt or kosher salt ground fine (do not use table salt w/iodine)

How To Make neufchatel cheese, millie's

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.

Step 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.)
Step 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.)
Step 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.
Step 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.
Step 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 !
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