Neufchâtel

Source: Home Cheese Making by Ricki Carroll.

Ingredients

  • 1 gallon whole milk
  • 1 pint heavy cream
  • 1 packet direct-set or 4 ouces prepared mesophilic starter
  • 3 drops liquid rennet diluted in 1/3 cup cool, uncholorinated water
  • Cheese salt (optional>
  • Herbs or condiments

Directions

  1. Combine the milk and cream. Heat to 80° F.
  2. Add the starter and mix thoroughly.
  3. Add 1 teaspoon of the diluted rennet. (The exact amount of rennet is important. Too little, and the cheese will drain through the muslin; too much, and the cheese will be hard and rubbery. You will have to adjust the amount of rennet after experimenting with your milk.) Stir gently with an up-and-down motion.
  4. Cover and let the mixture set at a room temperature of at least 72° F for 12-18 hours, or until a thick curd has formed. (It will look like yogurt.)
  5. Pour the curd into a colander lined with butter muslin. Tie the corners into a knot and hang the bag to drain for 6-12 hours, or until the bag has stopped dripping and the cheese has reached the desired consistency.
  6. Put the bag into a colander lined with butter muslin; place the colander in a pot. Put a plate on the bag and place a weight on the plate (the weight of two bricks is sufficient). Cover the pot; refrigerate for 13 hours.
  7. Remove the cheese from the bag and put it into a bowl. Add the salt and herbs to taste, if desired, and mix thoroughtly. Knead the cheese briefly by hand until it holds together, then divide into four rounds.
  8. Shape into patties and wrap each one separately in cheese wrap. Store in the refrigerator for 1-2 weeks.

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