Neufchâtel cheese recipe

This cheese is French, simple and delicious to make. This is similar to what in America is known as a farmer’s cheese. Neufchâtel is creamy and often comes in a heart shape. So if that dishy Parisian working in accounts is still single and Valentine’s Day is coming up, remember the way to the French’s hearts is their cheese-tempered stomachs…

Note: You can also age Neufchâtel but perfect the soft cheese recipe first.

INGREDIENTS

• 1 Gallon Whole Milk
• 4-5 drops of double-strength rennet (animal or vegetable)
• 1 Pint Heavy Cream
• Cheese salt
• ¼ tspn Mesophilic culture or 2 tablespoons Mesophilic Starter Solution

PROCEDURE

1. After sanitizing all the equipment, mix cream and milk in a pan and heat gently to around 80°F (35°C).
2. Add culture and mix through.
3. Dilute 4-5 drops of rennet in a ¼ cup of cool boiled/bottled water and gently stir through the milk for 20 seconds.
4. Cover and let stand around 70°F (21°C) overnight or until curd has well formed.
5. Drain loose whey and strain curd in a cheese cloth (hang over bowl or sink). Drain for 12 hours or so until it stops dripping.
6. This curd is now ready to be gently pressed. Take the curd wrapped in the cloth and place in a colander so it can continue to drain. Take a plate or flat board and place a light weight (1-3lb) on top and leave to drain to for a further half a day in a fridge.
7. Add the salt and store in cheese molds (heart shaped mold) is traditional but not compulsory of course) back in the fridge for around 10 days and enjoy.