Best Neufchatel Cheese Millies Recipes

LIGHTER FETTUCCINI ALFREDO

Lighter Fettuccini Alfredo image

A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.

Provided by Linda Lou

Yield 6

Number Of Ingredients 8

Ingredients

12 ounces dry fettuccine pasta
1 cup nonfat milk
½ cup reduced fat margarine
8 ounces Neufchatel cheese, cubed
¼ teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon onion salt
1 cup grated Parmesan cheese

Steps:

In a large pot of boiling salted water cook fettuccini until al dente. Drain.
Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
Toss pasta with Alfredo sauce and serve warm.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g

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

Ingredients

~~~~~~ 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 !