How I make American Neufchatel

[darius]

Never mind. I drained it overnight and salted it this morning. Consistency feels good to me!

[MrsKK]

I did answer your pm this morning, but I'm very glad to see that you made your way through it without me.  The picture looks fantastic! 

For other readers, what I told Darius in the pm is that I scrape the outer layer of curd toward the center every few hours.  That helps with draining, as the outer portion will get dryer and kind of seal off the center portion from draining.  When what I'm pulling in is pretty close in consistency to what is in the center, I decide it is done.

Once it is refrigerated, it will thicken even more.