Neufchatel Cheese (Cream Cheese)

Recipe By: Dr. David Fankhauser, for Redco Foods
Serves: 1 pound
Start to Finish: 1 hour + setting over 1st night + straining over 2nd night

Ingredients:

1 gallon milk
1/4 cup culture buttermilk (fresh)
1/4 tablet rennet tablet
¼ cup water

Directions:

1. Pour milk into the pre-sterilized 5 quart pot.
2. Warm to 65 F with stirring.
3. Meanwhile, dissolve ¼ tablet rennet in ¼ cup water.
4. When the milk reaches 65 F, remove from heat, add buttermilk, and whisk to mix thoroughly.
5. Stir the dissolved rennet into the 65 F milk and blend thoroughly.
6. Cover and let sit overnight undisturbed at room temperature (65-70F).
7. The next morning, a clean break should have formed. (If the coagulated milk is not firm enough, let it sit until is does, as long as another 12 hours.)
8. When a clean break is achieved, cut the curd into ½ inch cubes.
9. Ladle the curds and whey into a cheesecloth supported in a large strainer, placed over large bowl.
10. Allow the whey to drain through. If the cloth becomes clogged, lift the cloth back and forth or scrape the curd away from the cloth. Save the whey for ricotta if you wish (see recipe).
11. When most of the whey has drained through, pick up the four corners of the cloth and suspend the curd in a cool place to drain overnight (from a shelf of the refrigerator if you have room).
12. The next day, remove the cheese and mix in1- 3 teaspoons of salt, according to taste.
13. It may be eaten immediately. Store covered in the refrigerator until use.