Directions:
Creole Cream Cheese Recipe
2 Quarts Skim Milk
1/4 Cup Buttermilk
8 drops Liquid Rennet or 2 tablets
Cheesecloth
Combine the skim and buttermilk in a good sized saucepan. Over medium heat bring the mixture to 110 degrees F, stirring occasionally. Pour the heated mixture into a large, non-metal bowl. Add the rennet, stir and cover with cheesecloth. Let stand at room temperature for 24 hours. After a few hours there should be chunks (Curds) and liquid (Whey), try to keep Miss Muffet at bay. Line a colander with a double layer of cheesecloth, then spoon the curds into the colander, try to keep them intact. Let this drain for 1 hour or until it is one solid piece. Discard the Whey, or make Ricotta, which is made from cooked Whey. I haven?t tried it yet, but next time I will. Place gently into a bowl and keep in the refrigerator for up to 2 weeks. Serve with sugar, half & half, and fresh fruit.
