Neufchatel, Petit Suisse... Cheese
Comments:	Skim milk for low fat cheese may be used, but you will get a less flavorful cheese; goat milk can also be used. Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. It contains a proteolytic enzyme [protease] that coagulates the milk, causing it to separate into solids [curds] and liquid [whey]. The active enzyme in rennet is called rennin or chymosin but there are also other important enzymes in it, such as pepsin or lipase. There are non-animal sources for rennet substitutes. Petit Swiss is an unsalted, very rich cream cheese made from pasterized cow milk, cream, and ferments lactics [substitutes: fromage blanc or quark or cream cheese]. This soft unripened rennet cheese is originally from the town of Neufchatel in the region of Normandy, but is made extensively throughout France. It is reported to be the same as Bondon, Malakoff, Petit Carre, and Petit Suisse, depending on the shape into which it is molded [square, rectangular, cylindrical [Petit Suisse] and the special heart-shape variety called 'Coeur de Bray']. It is easy to make, and may be used like cream cheese [a version common in the United States is so-called 'Farmer's Cheese'. Being easy to make, it is the most common style of goat cheese to be found in the American marketplace. For that reason, many people only think of it when they hear 'goat cheese'. It should be used fresh, as it may develop an off flavor after storage of several weeks. Similar to cream cheese, and a less tart version of labneh, a yogurt cheese of the Middle East, its mild flavor makes it ideal for use where the flavor of other ingredients are to be emphasized. Indeed, many home cheese makers like to add herbs or seasonings to their Neufchâtel to personalize their own cheese, but remember that the pure unadulterated version can be seasoned just prior to serving. This soft fresh cheese is easily made into a seasoned spreadable cheese in crushed garlic, for instance. Try folding it in with scrambled eggs. It can also be used with success in cheese cake.
Servings:	1 to 1 1/2 pounds [454 to 680 g]

1 gallon [3.75 L] fresh whole milk [store-bought may be used] 1/4 cup [60 mL] cultured buttermilk or 2 ice cubes of frozen buttermilk 1/4 tablet rennet or 4 drops liquid rennet 1/4 cup [60 L] cold water 1 to 2 teaspoons [5 to 10 mL] salt Equipment Supplies 5-quart [5-L] stainless steel pot with lid 1 thermometer reading in the 50 - 100°F [10 - 38°C] range 1 sterile clean handkerchief 1 large strainer or colander

Sterilize pot by covering and boiling a small amount of water in it for 5 minutes prior to use. Pour in fresh milk, then buttermilk. If using ice cubed starter, stir until completely melted. Warm up stirring to a final temperature of 65°F [18°C]. Meanwhile, dissolve rennet in 1/4 cup cool water [if using liquid rennet make sure it is not outdated]. Dissolved rennet will be slightly turbid, but there should not be any remaining pieces on the bottom of the glass. Stir dissolved rennet into heated inoculated milk. Stir well to blend thoroughly. Cover and let sit undisturbed overnight at room temperature [65 to 70°F [18 to 21°C]. The next morning, a soft curd should have formed; if not, let sit until it does form with could take 12 hours... When curd is adequately formed, cut it into 1/2 inch [1.3 cm] cubes. Ladle cut curds into a clean sterile handkerchief suspended in a large strainer or stainless steel colander. Pour remaining whey through the cloth [if the cloth becomes clogged, lift the cloth back and forth or scrape the forming cheese away from the cloth]. The next day, open the cloth to reveal the cheese.. turn cheese over. Sprinkle on salt to taste. Inadequately salted cheese will be more bland, and will not keep as well. Work to mix the salt in thoroughly. Refrigerate covered until ready to use; recycled cottage cheese containers work well for this or you may pack the cheese into a mold of your choice such as a squat tin can with the ends removed.