This is our first attempt at making a soft cheese. We made Neufchâtel. And out of the left over whey we made ricotta. You may ask, "what is Neufchâtel?" It is basically the same thing as cream cheese except is just made out of whole milk. Cream cheese is made with whole milk and cream. Neufchâtel is the same as soft goat cheese. We used whole cow's milk from the grocery store. I won't take the time to explain how to make it right now.
this is Neufchâtel right out of the cheese cloth.
We sampled it on some crackers and you would never know it wasn't made with cream. It's very creamy and delicious.
Then we attempted to make ricotta cheese from the left over whey. Ricotta means re-cooked or twice cooked. Basically all you do is bring the whey to almost boiling 185°F. (It must be acidic so you can let the whey sit on the counter for a day or Add a little vinegar) Take off heat Strain through cheese cloth for a couple of hours. Don't laugh too hard at our ricotta cheese.
we didn't get much yield. :-(
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