Creole Cream Cheese

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

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.
8 pints

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