
Creole Cream Cheese
A delicious american dish. Completely plant-based. Gluten-free friendly.
Total Time
83 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 quarts skim milk
- 1⁄4 cup buttermilk
- 1 rennet tablet
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.
- 2
Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl.
- 3
Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape.
- 4
Let stand at room temperature in a cool spot in your house for 48 hours.
- 5
Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid.
- 6
Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
- 7
Discard the whey.
- 8
Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.