Creole Cream Cheese

Ingredients

• 2 quarts skim milk
• 1⁄4 cup buttermilk
• 1 rennet tablet

Instructions

1. 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. 2

   Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl.

3. 3

   Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape.

4. 4

   Let stand at room temperature in a cool spot in your house for 48 hours.

5. 5

   Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid.

6. 6

   Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.

7. 7

   Discard the whey.

8. 8

   Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.