Neufchatel Cheese Millies Recipes

Steps:

• 1. In cheese vat or large stainless steel pot add milk and cream. Heat to 80 degrees, being careful not to scorch the bottom if using a pot.
• 2. When it reaches 80 degress, turn off heat and add buttermilk and 2 tablespoons of the diluted rennet. Stir, cover, then let set for 12 hours. DO NOT STIR DURING THIS TIME ! (I like to do this before going to bed.)
• 3. Line your bowl (or pot) with the cheesecloth.(I use a piece of very thin linen.) Using a large spoon (or cup) dip out the curds into the bowl. (It will look like thick yogurt.)
• 4. Bring the corners together and tie with string. Set in a colander to drain for an hour or so, then hang, with a bowl underneath to catch drips.
• 5. Take it down every so often and set it in a clean bowl so you can scrape the curds towards the center. Tie and rehang. This helps the whey to drain faster.
• 6. Take it down when it reaches the thickness of softened cream cheese (8 to 12 hours). Mix in the salt or leave plain if using in a dessert. Transfer to covered container and refrigerate. Use any way you would use cream cheese. *Use within 2 weeks.(This cheese freezes very well.) WARNING: The whey from this cheese cannot be used to make ricotta !

Steps:

• In a large pot of boiling salted water cook fettuccini until al dente. Drain.
• Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
• Toss pasta with Alfredo sauce and serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

Steps:

• Rub the inside of the fondue pot (or chafing dish or crockpot) with cut garlic clove.
• Dredge the shredded cheese in flour.
• Put the wine in the fondue pot and set on stove over low heat.
• When the wine is warm enough to begin sending bubbles to the surface, but NOT HOT, begin to add the cheese, a handful at a time, as you whisk without stopping.
• When all the cheese has been added and melted, slowly stir in the kirsch.
• Rush the hot pot to the table (lamp under pot should be lit with a fairly high flame).
• At the table add pepper and nutmeg.
• Have diners spear pieces of bread, dunk it and swirl it to coat all sides, then lift it from the pot to their plates, twirling to keep it from dripping.
• When cool enough, eat the whole piece at one bite.
• Do NOT let the flame cool, as fondue separates and looks rubbery; if this happens add a little warmed (NOT cold) wine to revive it (wine can also be added to thin it, if needed).
• The custom supposedly is to serve no other food with the fondue and to drink hot coffee or tea with it; 1 small glass of kirsch should be drunk halfway through and another at the end.

Steps:

• Leave cheese to soften to room temperature.
• Finely chop cabana and spring onion and combine with softened cheese.
• Roll into ball and roll in sweet paprika.
• Refridgerate for 2 days.