Light Cream Cheese/American Neufchâtel Cheese

[doabbs]

Following the recipe for Light Cream Cheese posted at:
http://www.cheeseforum.org/Recipes/Recipe_Cream_Cheese_Light.htm

Ok,
So here is my first go using the recipes from this forum.  I got my pH meter today but am still waiting for the reference solutions so decided to go with something that had no pH readings mentioned.

Ingredients Used:
2 Quarts of Raw Goats Milk (Nigerian Dwarf)
1/8 tsp of MM100 (DVI culture)
DCI supreme vegetable rennet:
Label states: Use 1/2 tsp and a 1/4 cup of water for 2 gallons of milk.  So I diluted 1/2 tsp in a 1/4 C of water and just used 1 tsp of that dilution since 2 quarts = 1/2 gallon and there are 4 tsp in a 1/4 cup.  Hope that's the correct ration.

So first I heat treated the milk at 165 degrees for 30 seconds just to make sure that the Mesophilic culture didn't have any competition.  I did this by taking three 1 quart mason jars and placing them into a pot of water on the stove until they reached the desired temperature.


I then removed them from the water bath and pour them into another stainless pot.



Added the culture and stirred and let sit for 5 minutes then added the rennet.


Let sit at room temperature


Here's how it looks after 6 hours:


I'm going to let it sit over night, more pictures tomorrow

[doabbs]

Woke up and after 15 hours it was ready to go into the cheese cloth.  Let drain in collendar for a couple minutes then tied up and hung above pot and left for 10 hours.  Emptied into a bowl and added a little bit of salt.


Put into a small plastic container and left in fridge till cold. 


Cheese was a success!!!

Had on some toast with dinner and it was just like a light cream cheese.

[MrsKK]

Congratulations on your success.  Nice photo shoot, too.