• 4 litres of unhomogenised milk
  • pinch of M starter
  • 1 mil rennet
  • 20 mil cool boiled water
  • 100g nonionised salt
  • scant pinch of white mould spore


VERY IMPORTANT: Use pasteurised, unhomogenised milk. Heat 4 litres of milk to 25 degrees Celsius.

Transfer the milk to a 10L plastic container, or similar, placed the plastic container in a styrene box to keep it warm.  Add a pinch of starter then add 1 ml rennet diluted in 20 mil cool boiled water stir in thoroughly. Leave for 24 hours. Ladle curd into a cheesecloth lined colander, tie it up over a wooden spoon, to form a bag and drain at room temp for 12 hours.

Then place curd into cheese hoops I have used heart shaped. Then place another hoop, of the same size on top of the curd and then place a couple of heavy books on top, to work as a press. Approx 4 kg of weight will do, for 30 minutes, leave in the hoops overnight. The next morning remove the curd from the hoops, you can use the Neufchatel fresh or you can place the curd into a brine solution of 100g of non iodised salt to 600mil of water with a tiny speck of white mould spore for 1 hour, 1/2 and hour each side then place on a draining rack for 24 hours, remove any whey that may have collected under the draining rack.

Place a lid on the draining rack container to create a humid environment, the curd needs to be kept at 12 degrees for 10 days to mature. You can create a controlled environment quite easily by using an esky with an ice brick or a wine fridge. In the maturation stage it is important to turn the cheese every day so the white mould grows evenly over the cheese. I found the cheese is read to consume in 2 weeks for the time it is made.  It is soft under the rind but still a little firm in the centre, perfect for putting on a cracker.


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