|Neufchatel isn't supposed to squeak, is it?|
It tastes like a raw, non stretched version of my Mozz. Yummy, but not at all what I had in mind. I used this recipe as a guideline, kinda sorta:
We have been hot and dry for a long time and the pasture is crispy. This morning's milking wasn't enough for a full batch, so I halved it. I strained 8 cups of the "still warm from the cow" milk into a large glass measuring cup with pour spout. The dog got the rest of the morning's milking. Why? She's pretty adorable and it saves cleaning a jar later. I stirred in 4 TBS of 2 day clabber that had already formed a soft curd. If you look closely, you can see the white specks in the cheese...it didn't quite blend all the way.
The next step was to add the rennet, which is where I got into trouble, I think. It was supposed to take about 30 minutes to gel and it gelled almost immediately, in a few stirs of the spoon. I followed the rest of the steps as closely as I could. It became obvious I was not going to get the intended results when I tried to stir the salt in. I don't think you are supposed to have to chop it up to mix.
I used my plastic colander on top of a 2 cup measuring cup and butter muslin to strain and the measuring cup on top as the weight and waited 2 hours. The drippings were very milky colored and came to about 1 cup, so I estimate my yield at about 1.5 cups of cheese.
I came across this recipe that calls for 1/2 the amount of rennet:
I suspect the freshness of the milk has a lot to do with the discrepancy of rennet needed. Or maybe it's my cow?
This cheese is begging for a fresh tomato....hmmmm....like a thick slice off a Cherokee Purple.....a little salt and freshly ground pepper.......
I wonder if it would melt?