Homemade Neufchatel Cheese

Neufchatel cheese starts from milk, as compared to homemade cream cheese, which starts of course, from cream. You will want a cheese press for this... but if you don't have one you can still make it fashioning your own press from things you might already have on hand; a canner, 9 inch pvc pipe, a thick rubber band and a mason jar. See link here.

Homemade Neufchatel Cheese

1 gallon of milk, room temperature if it's warm, or heat to about 75 degrees
1/3 c sour milk or starter if you have one

Stir for a minute and then add;

1/2 tablet of a rennet tablet dissolved in 1/4 cool water

Stir for another minute

Let it set for 1 1/2 days in a warm place approximately 75 degree's. After about 18 hours you will spoon off the whey on the surface. Put the curd underneath into a cheesecloth bag and hang it up in a cool place to drain. When the curd is dry place it into a bowl and add a little bit of salt to taste. Mix well. Ladle the curd into a cheesecloth lined cheese form and press it smooth with a spoon and top it with another layer of cheesecloth. Top with 6 bricks and let it set for about an hour, give or take. Wrap and chill. Best used right away but can keep for a week if needed.Print Friendly and PDF