Neufchâtel based on the recipe posted here (https://cheeseforum.org/Recipes/Recipe_Neufchatel.htm). My first Neufchâtel's records posted here (https://cheeseforum.org/forum/index.php/topic,199.0.html), second batch's (where I tried to unsuccessfully to accelerate the process) records posted here (https://cheeseforum.org/forum/index.php/topic,159.0.html), third batch's records posted here (https://cheeseforum.org/forum/index.php/topic,256.0.html) and fourth batch here (https://cheeseforum.org/forum/index.php/topic,526.msg2691.html#msg2691).
RECORDS
- Jan 9, 2009 5:20PM: Poured 1 US gallon/3.8 liters of "fresh" store bought pasteurized homogenized whole cow's milk & 3/4 US quart/0.7 liters of previously frozen "Half & Half" Ultra-Pasteurized (ie dead) Homogenized Cream into heavy bottomed stockpot on smallest ring of stove. As milk pasteurized, to standardize, trickled and whisked in 1/2 teaspoon diluted CaCl2. Weighed ~0.25 grams of Danisco's Choozit Brand Mesophilic Starter Culture MM100 onto mini digital scale, tapped off onto top of milk, whisked in. Warmed with ring to ~21 °C/70 °F room temp, covered and set aside.
- Jan 9, 2009 7:20PM: Poured ~0.125 grams CHR Hansen Powdered Rennet onto mini digital scale, tapped off into 1/4 cup water, stirred to dilute, trickled onto milk while whisking in thoroughly. Covered and set aside for curd to set and culture to ripen overnight.
- Jan 10, 2009 7:10AM: Ladled curds into draining bag from DairyConnection.com and hung from camera tripod above same stockpot. Curds were firmer on top and waterier below.
- Jan 10, 2009 9:00AM: Scraped de-wheyed curds off side of bag with spatula to allow moister curds to drain faster.
- Jan 10, 2009 1:00PM: Scraped de-wheyed curds off side of bag with spatula to allow moister curds to drain faster.
- Jan 10, 2009 7:00PM: Turned bag inside out into container, cut 1/4 of Neufchatel into smaller container and stirred in diced sundried tomatoes, placed both containers in fridge to mature.
NOTES
- Do not freeze store bought Ultra Pasteurized Homogenized "Half & Half" cow's milk/cream, was lumpy/bit separated after defrosting!
- Curds were watery below surface, does rennet effect wear out overnight?
- Use 50% more rennet next time.
I want to make some flavoured Neufchatel, and we have some Sundried Tomatoes strips.
Should I cut these up or blender ot fine cut or re-hyrdate a little before mixing into my light Neufchatel cream cheese?
Hi CH, cream never thaws out without having lumps. Not sure what happened with the rennet, maybe the freezing of the milk had some effect there.
With the sundried tomatoes, I would just cut them fine and add to the cheese.