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    You are in: Home / Recipes / Homemade Creole Cream Cheese Recipe
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    Homemade Creole Cream Cheese

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 15 mins

    15 mins

    48 hrs

    Kim D.'s Note:

    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.

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    Ingredients:

    Yield:

    unknown

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

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    Nutritional Facts for Homemade Creole Cream Cheese

    Serving Size: 1 (4084 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1671.8
     
    Calories from Fat 105
    32%
    Total Fat 11.7 g
    18%
    Saturated Fat 7.5 g
    37%
    Cholesterol 86.5 mg
    28%
    Sodium 2522.0 mg
    105%
    Total Carbohydrate 225.1 g
    75%
    Dietary Fiber 0.0 g
    0%
    Sugars 11.7 g
    46%
    Protein 160.1 g
    320%

    The following items or measurements are not included:

    rennet

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