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Neufchatel

List of Ingredients




1/2 Gallon Fresh Milk
2 oz. Mesophilic Starter Culture
1/4 tab Rennet


Recipe



Mix 1/2 gallon fresh whole milk with 2 oz of 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 15-20 hours at room temp (70 F / 21 C).
The milk should be a firm curd within 24 hours, however the full 15-20 hours is needed to develop the correct flavor.

After 15-20 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 8-12 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.