Creole Cream Cheese

Creole Cream Cheese

Makes 10 to 12 cups. Recipe is from chef John Folse’s “Encyclopedia of Cajun and Creole Cuisine” (2004).

2 gallons skim milk

½ quart buttermilk

½ rennet tablet (available at grocery and cheese specialty stores) or substitute ½ tsp. liquid rennet

Half-and-half (optional)

1. In a stainless steel pot, combine skim milk, buttermilk and rennet, stirring constantly. Carefully monitor temperature with a thermometer until milk reaches 80 degrees F. Continuing to stir, hold milk at 80 degrees F for 5 minutes. Remove from heat, cover tightly and let sit 3 hours.

2. Drain off whey (liquid remaining after curds are formed) and discard. Pack solids (curds) in 8-ounce portions. Top each portion with equal parts half-and-half, if desired. Chill and serve with sugar or fruit.

Testing Notes: Recipe is easily halved. To drain, line a colander or large sieve with a double layer of cheesecloth and spoon the curds into the cheesecloth. (Try not to break up the chunks of curds.)

Drain one hour, or until cheese has formed one solid piece. Do not squeeze the moisture out of the cheese while in the cheesecloth; the final product will end up too dry.