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Neufchatel an Unripened Cheese Recipe

Neufchatel an Unripened Cheese Recipe

Postby HighHeelKitchen » Wed Sep 07, 2011 5:55 pm

Neufchatel - An Unripened Cheese
David B. Fankhauser, Ph.D.
Professor of Biology and Chemistry
U.C. Clermont College
Batavia OH 45103
This soft unripened rennet cheese is originally from the town of NeufchÃtel in the region of Normandy, but is made extensively throughout France. It is reported in the Encyclopedia Britannica to be the same as Bondon, Malakoff, Petit Carre, and Petit Suisse, depending on the shape into which it is molded (square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray). It is easy to make, and may be used like cream cheese.

Being easy to make, it is the most common style of goat cheese to be found in the American marketplace. For that reason, many people only think of it when they hear "goat cheese". It should be used fresh, as it may develop an off flavor after storage of several weeks. Similar to cream cheese, and a less tart version of labneh, a yogurt cheese of the Middle East, its mild flavor makes it ideal for use where the flavor of other ingredients are to be emphasized. Indeed, many home cheese makers like to add herbs or seasonings to their neufchÃtel to personalize their own cheese. I still prefer the pure unadulterated version which can be seasoned just prior to serving.

TO MAKE 1 TO 1.5 POUNDS OF NEUFCHATEL:
Equipment:
5 quart stainless steel pot with lid (sterilized by boiling water in it for 5 minutes prior to use)
thermometer reading in the 50-100F range
sterile clean handkerchief
large strainer or colander

Supplies:
1 gallon fresh whole milk (Use skimmed milk for low fat but less flavorful cheese)
1/4 cup cultured buttermilk (or 2 ice cubes of frozen buttermilk)
1/4 tablet Rennet

1. Assemble ingredients: fresh milk, buttermilk (in this case, frozen cubes of buttermilk). The pot has been sterilized by covering and boiling a small amount of water for five minutes. I am using my fresh goat's milk, but store-bought whole, partially skimmed or skimmed will work. The less cream, the less rich and full bodied flavor you get.

2. Add buttermilk to milk in a pre-sterilized 5 quart stainless steel pot. Here I add two "ice cubes" of frozen buttermilk, but 1/4th cup fresh cultured buttermilk works very well. If using ice cubed starter, stir until completely melted.

Warm with stirring to a final temperature of 65F.

3. Meanwhile, dissolve 1/4 tablet rennet in 1/4 cup water. (If you use liquid rennet, use four drops/gallon. Be sure it is not outdated).

4. The rennet is now dissolved. Note that it will be slightly turbid, but there are no remaining pieces on the bottom of the glass.

5. Add the dissolved rennet into the 65F inoculated milk with stirring.
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