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A Neufchatel and Cream Cheese

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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A Neufchatel and Cream Cheese

Ingredients

Directions

  1. Heat the milk to the desired temperature.

  2. Add the rennet or pepsin according to package instructions.

  3. Stir gently to distribute the rennet or starter evenly.

  4. Allow the mixture to sit until curds form.

  5. Drain the curds using a draining rack.

  6. Press the curds to remove excess whey.

  7. Shape the cheese as desired and refrigerate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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