Homemade Creole Cream Cheese
- 1 gallon skim milk at room temperature (between 70 and 80 degrees)
- 1/2 cup cultured buttermilk
- 1/2 teaspoon rennet - (6 to 8 drops)
- 6 two-cup cream cheese molds - (to 7)
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute. Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature (between 70 and 80 degrees) for 16 to 24 hours. Do not stir again, or you will break the curds. The longer the mixture sits, the firmer the cheese will be.
Carefully ladle the curds into cheese molds lined with cheesecloth. (These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.) Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses. Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains). The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.
This recipe yields 6 containers cream cheese, about 1 1/2 cups each.