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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: steffb503 on May 22, 2012, 05:36:25 PM

Title: American Neufchatel - Hang & Fridge With Weight To Drain?
Post by: steffb503 on May 22, 2012, 05:36:25 PM

I see two different methods...
one where after it hangs for 12 hrs it goes into the fridge with a pot ontop to wheigh it down  for 12 hrs.
And another that simply goes from hanging to kneading in a bowl and adding salt and flavors.

Will either produce a similar cheese?

Title: Re: American Neufchatel - Hang & Fridge With Weight To Drain?
Post by: Sailor Con Queso on May 22, 2012, 07:01:15 PM

Depends on how firm that you want it.