Homemade Creole Cream Cheese

1. 1

   Dissolve the rennet tablets in 1/2 cup warm (NOT HOT) water; stir until dissolved.

2. 2

   In a large glass or stainless steel bowl, combine the skim milk, buttermilk and rennet mixture; Stir.

3. 3

   Cover bowl with plastic wrap.

4. 4

   Let stand at room temperature for 24 to 36 hours or until the mixture separates into curds and whey.

5. 5

   The large white curds will sink to the bottom of the container while the watery, whey rises to the top.

6. 6

   Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander.

7. 7

   Place the colander over a large bowl. Slowly pour in the curds and whey. The whey will drain off; discard it or, if you are feeling ambitious, you can use it to make ricotta or as a substitute for water or milk when you are baking.

8. 8

   Leave the curds, covered and refrigerated, to continue draining and solidifying for another 24 hours or so before using.

9. 9

   Fresh homemade cream cheese lasts about 1 week in the refrigerator.

10. 10

    ~NOTE~ Central Market and Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.

* Per serving · 4 servings · Values may vary.

No additional tips available.