Homemade Creole Cream Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 48hrs 15mins
YIELD: 1 unknown
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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