How to Make Homemade Neufchatel Cheese

Are you looking for a fun kitchen activity that's sure to impress? Homemade neufchatel cheese is an incredibly easy, crave-worthy recipe. This recipe will have your family and friends oohing and ahhing with delight. It's the perfect addition to any snack board or charcuterie plate. However, it can also be enjoyed on its own.

Prep Time10

Cook Time20

draining6

Total Time6 30

Course: Appetizer, Snack

Cuisine: American, French

Keyword: budget recipe, copycat, easy meals

Servings: servings, 1 cup

Calories: 179kcal

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Kitchen Essentials

Beeswax Wrap

Rectangle Tart Pans

Food Wrapper

Cook ModePrevent your screen from going dark

Ingredients

4 Cups Whole Milk NOT reduced fat
1 Cup Heavy Cream full fat
1/4 Cup Cultured Buttermilk full fat
1/4 Teaspoon Cheese Salt or Kosher Salt NOT Table Salt with Iodine

Instructions

In a large saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a temperature of about 180°F, stirring occasionally. This will help pasteurize the milk and cream.
Remove the saucepan from the heat and let it cool down to around 70°F. You can speed up the cooling process by placing the saucepan in an ice bath.
Once the milk mixture has cooled down, add the cultured buttermilk and stir well to combine. The buttermilk contains the necessary bacteria that will help ferment and thicken the cheese.
Cover the saucepan with a clean kitchen towel or plastic wrap and let it sit undisturbed at room temperature for 6-8 hours. This allows the bacteria to work and thicken the milk mixture.
After the incubation period, you will notice that the mixture has thickened and resembles yogurt or soft-set custard.
Line a colander with cheesecloth and place it over a large bowl. Carefully pour the thickened mixture into the colander, allowing the whey to drain away. Gather the edges of the cheesecloth and gently squeeze out any excess whey.
If desired, sprinkle salt over the cheese and mix it well for added flavor. The salt is optional, so you can skip it if you prefer a low-sodium cheese.
Transfer the cheese to an airtight container and refrigerate it for at least 4 hours, or overnight, to allow it to further firm up and develop its flavor.
Once chilled, your homemade Neufchatel cheese is ready to be enjoyed! It has a creamy texture and a slightly tangy flavor.
Age the cheese (optional): Neufchatel cheese can be enjoyed fresh or aged for a more pronounced flavor. If you prefer aged cheese, place the shaped cheese in a cool, humid environment (such as a cheese cave or refrigerator) for about 1-2 weeks, turning it occasionally.

Notes

Tips for Recipe Success:

Use high-quality whole milk and heavy cream for the best results. The higher the fat content, the creamier the cheese will be.

Ensure that all utensils and equipment used in the cheese-making process are clean and sanitized to prevent unwanted bacteria growth.

Maintain a consistent temperature during the incubation period. You can use a thermometer to monitor the temperature and adjust if needed.

If you prefer a thicker cheese, you can let it drain for a longer time or gently press it to remove more whey.
Keep it in an airtight container to maintain its freshness.
Enjoy your homemade Neufchatel cheese! It can be used as a spread on bread or crackers, added to recipes that call for cream cheese, or used as a versatile ingredient in various dishes.

Nutrition