Creole Cream Cheese

Jennifer Russell
Ingredients
  • 1 gallon skim milk
  • 1 cup buttermilk
  • pinch of salt
  • 6-8 drops liquid vegetable rennet (can be purchase in health food stores)
Instructions

In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18-24 hours.

You will then find one large curd cheese floating in whey. Take pint sized cheese mold (or make your own by poking holes in plastic pint containers with a soldering iron) and a slotted spoon and spoon large pieces of the cheese into the molds.

Put molds on a rack in a roasting pan and again cover lightly with plastic wrap and refrigerate. Allow cheeses to drain for 6-8 hours before turning out of molds and storing in a tightly covered container for up to 2 weeks.

To serve, pour a bit of cream or 1/2 & 1/2 on top and sprinkle with sugar or eat savory style sprinkled with kosher salt and freshly ground black pepper.
Categories: 
Cheese
Yield: 
8 pints

Top Recipes

After leaving Malaysia, a fifth-generation street vendor after all

When she was 15, all Azalina Eusope wanted to do was leave Malaysia. "I did not want to be a fifth generation of street vendor," she says. After working in six different countries, she ended up in San Francisco, where making and selling Malaysian street food reconnected Eusope with her past.