Step 1

In a large saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a temperature of about 180°F, stirring occasionally. This will help pasteurize the milk and cream.

Step 2

Remove the saucepan from the heat and let it cool down to around 70°F. You can speed up the cooling process by placing the saucepan in an ice bath.

Step 3

Once the milk mixture has cooled down, add the cultured buttermilk and stir well to combine. The buttermilk contains the necessary bacteria that will help ferment and thicken the cheese.

Step 4

Cover the saucepan with a clean kitchen towel or plastic wrap and let it sit undisturbed at room temperature for 6-8 hours. This allows the bacteria to work and thicken the milk mixture.

Step 5

After the incubation period, you will notice that the mixture has thickened and resembles yogurt or soft-set custard.

Step 6

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the thickened mixture into the colander, allowing the whey to drain away. Gather the edges of the cheesecloth and gently squeeze out any excess whey.

Step 7

If desired, sprinkle salt over the cheese and mix it well for added flavor. The salt is optional, so you can skip it if you prefer a low-sodium cheese.

Step 8

Transfer the cheese to an airtight container and refrigerate it for at least 4 hours, or overnight, to allow it to further firm up and develop its flavor.

Step 9

Once chilled, your homemade Neufchatel cheese is ready to be enjoyed! It has a creamy texture and a slightly tangy flavor.

Step 10

Age the cheese (optional): Neufchatel cheese can be enjoyed fresh or aged for a more pronounced flavor. If you prefer aged cheese, place the shaped cheese in a cool, humid environment (such as a cheese cave or refrigerator) for about 1-2 weeks, turning it occasionally.