Prep 15 mins
Cook 48 hrs
This simple recipe comes from Kit Wohl's new Arnaud's Restaurant Cookbook, but was printed in my local newspaper. I can't wait to give it a try! --NOTE-- Cooking time is actually standing time.
- Dissolve the rennet tablets in 1/2 cup warm (NOT HOT) water; stir until dissolved.
- In a large glass or stainless steel bowl, combine the skim milk, buttermilk and rennet mixture; Stir.
- Cover bowl with plastic wrap.
- Let stand at room temperature for 24 to 36 hours or until the mixture separates into curds and whey.
- The large white curds will sink to the bottom of the container while the watery, whey rises to the top.
- Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander.
- 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.
- Leave the curds, covered and refrigerated, to continue draining and solidifying for another 24 hours or so before using.
- Fresh homemade cream cheese lasts about 1 week in the refrigerator.
- ~NOTE~ Central Market and Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.