Creole Cream Cheese
A traditional homemade cream cheese made from skim milk and buttermilk, cultured for 48 hours and strained to creamy perfection. This artisanal cheese has a distinctive tangy flavor and smooth texture.
Ingredients
- •2 quarts skim milk
- •¼ cup buttermilk
- •1 tablet rennet tablet
Cooking Instructions
- 1.
In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
2880 min
- 2.
Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
1440 min
- 3.
Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.
10 min
