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neufchatel cheese, millie's

(1 rating)
Recipe by
Millie Johnson
Valley Head, AL

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 !

(1 rating)
yield serving(s)
prep time 22 Hr
cook time 15 Min
method Stove Top

Ingredients For neufchatel cheese, millie's

  • ~~~~~~ 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)

How To Make neufchatel cheese, millie's

  • 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 !