Recipe

Homemade Creole Cream Cheese Recipe

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Ingredients

Directions

Step #1 Dissolve the rennet tablets in 1/2 c warm (NOT HOT) water; stir until dissolved.
Step #2 In a large glass or stainless steel bowl, mix the skim milk, buttermilk & rennet mixture; Stir.
Step #3 Cover up bowl with plastic wrap.
Step #4 Let stand at about room temp for 24 to 36 hrs or until the mixture separates into curds & whey.
Step #5 The large white curds will sink to the bottom of the container while the watery, whey rises to the top.
Step #6 Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander.
Step #7 Place the colander over a large bowl.
Step #8 Slowly pour in the curds & whey.
Step #9 The whey will drain off; discard it or, if you are feeling ambitious, you can use it to make ricotta or as a substitute for water or milk when you are baking.
Step #10 Leave the curds, covered & put in the fridged, to continue draining & solidifying for another 24 hrs or so before using.
Step #11 Fresh homemade cream cheese lasts about 1 week in the refrigerator.
Step #12 ~NOTE~ Central Market & Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.
Enjoy the Homemade Creole Cream Cheese recipe

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