Recipe for Neufchatel Cheese from the Cheese section.
Neufchatel Cheese1/2 gallon fresh whole milk
2 ounces Mesophilic Starter Culture
1/4 tab Rennet Mix milk with 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 to 20 hours at room temp (70 degrees F/21 degrees C). The milk should be a firm curd within 24 hours, however the full 15 to 20 hours is needed to develop the correct flavor. After 15 to 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 to 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.
We hope you enjoy your freshly made Neufchatel Cheese. This recipe came from Cheese's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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