Neufchâtel

• Easy to make
• no aging process

• Milk
• buttermilk
• rennet
• salt

• Spreads
• dips
• frosting

Neufchâtel is a soft cheese that originated in France, similar in taste and texture to cream cheese but with a lower fat content. It’s known for its slightly grainy texture and delicate, slightly tangy flavor. The process of making Neufchâtel involves curdling milk with buttermilk and rennet, then draining the curds. This cheese is a great option for beginners because it requires only a few simple ingredients and steps. Neufchâtel can be used in a variety of ways, including as a spread for bread or bagels, in cheesecakes, or as a base for creamy sauces.

Heat the Milk: Pour the milk into a large pot. Slowly warm the milk to 72°F (22°C), stirring occasionally to ensure even heat distribution.

Add Culture: Sprinkle the mesophilic culture over the surface of the milk and let it rehydrate for a couple of minutes. Then, gently stir it into the milk.

Add Rennet: Stir in the diluted rennet with an up-and-down motion for about 30 seconds.

Curd Formation: Cover the pot and allow the milk to set at room temperature for 12-16 hours. The milk will thicken and set into a yogurt-like consistency.

Drain the Curds: Line a colander with cheesecloth or a fine mesh cloth and gently ladle the curds into it. Let the whey drain for about 6 hours. The longer you drain, the firmer the cheese will be.

Salt the Cheese (Optional): If you wish to add salt for flavor, transfer the cheese to a bowl and gently mix in cheese salt to taste.

Shape the Cheese: You can shape the cheese into a log or simply place it in a container for storage.

Refrigerate: Store your Neufchâtel in the refrigerator. It's best consumed within a week.