Neufchatel Cheese Millies Recipes

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PASTA WITH NEUFCHÂTEL CHEESE, MUSHROOMS AND BROCCO



PASTA WITH NEUFCHÂTEL CHEESE, MUSHROOMS AND BROCCO image

Categories     Mushroom     Sauté     Vegetarian

Yield Four

Number Of Ingredients 14

1 ¼ T. Olive Oil
8 oz. Fresh Button Mushrooms, sliced
Salt, to taste
Pepper, to taste
1/3 oz. Dried Chanterelle Mushrooms, soaked in water & drained (Note: Reserve the liquid)
3 T. Reserved Liquid, strained of any particles
¾ c. Low-Sodium Chicken Broth
6 oz. Neufchâtel Cheese
8 oz. Linguine OR Fettucine
¼ c. Low-Sodium Chicken Broth (Note: This is in addition to the 3/4c. above)
6 oz. Broccoli Spears, cooked and roughly chopped
2 T. Chopped Flat-leaf Parsley
2 t. Minced Lemon Rind
Pinch or two of Nutmeg

Steps:

  • Heat large pot of water over high heat for pasta, which you will cook according to product's instructions. Heat large pan over medium-high heat until hot, about 3 minutes. Add olive oil & heat until hot, about another 3 minutes. Turn down heat to medium. Add button mushrooms. Sauté until mushrooms release their liquid. Season with salt & pepper to your desired taste. (Note: At approximately this time, cook your pasta.) Add chanterelle mushrooms. Add reserved liquid and ¾ c. chicken broth. Mix and simmer ingredients until some of the liquid has evaporated, but mixture is still very moist. Add Neufchâtel cheese and mix well. Once cheese has melted and is well incorporated, add cooked pasta, ¼ c. chicken broth, broccoli, parsley, lemon rind and nutmeg. Mix well and heat through. Test for salt and pepper; add more if needed. The mixture should be moist and creamy. If you feel it is too dry, add some water. Or you can add more reserved mushroom soaking liquid or broth, if you have any remaining. Enjoy!

NEUFCHATEL CHEESE, MILLIE'S



Neufchatel Cheese, Millie's image

This is a lovely cream cheese type cheese that is delicious ! The great thing about making your own cheese is that you can control the moisture. For a creamier cheese just take it down sooner. You can add your favorite herbs to it and so much more. Add it to any dish requiring cream cheese, or stir in a spoonful to give an old...

Provided by Millie Johnson

Categories     Other Appetizers

Time 22h15m

Number Of Ingredients 14

~~~~~~ SUPPLIES ~~~~~~
cheese vat or stainless steel pot (6qt.)
thermometer
spoon, (no aluminum)
cheesemakers cloth (this is a finer weave than what you see at the grocery store)
big bowl or pot
large ss colander
string
~~~~~ INGREDIENTS ~~~~~~
1 gal whole milk
1 pt cream (do not use low fat)
1/2 c cultured buttermilk (do not use low fat)
2 Tbsp diluted rennet (3 drops liquid rennet in 1/3cup cool water)
3/4 tsp cheese salt or kosher salt ground fine (do not use table salt w/iodine)

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 !

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