Creole cream cheese is a delicacy found in New Orleans. Sometimes hard to find, it’s flavor keeps you going back for more. Since I can’t buy Creole cream cheese here in Arkansas, here is how it can be made.
2 quarts Skim Milk
1/4 Cup Buttermilk
8 drops Liquid Rennet or 2 tablets
Combine the skim milk 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). 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. Place gently into a bowl and keep in the refrigerator for up to 2 weeks.
Good Cooking, Good Eating and Good Living!!!