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Creole Cream Cheese


  • 1 gallon skim milk
  • 1 cup buttermilk
  • Pinch of salt
  • 6 to 8 drops vegetable rennet
  • 7 to 8 Creole cream cheese molds


  • Mix all the ingredients together thoroughly in a large mixing bowl. Let stand at room temperature, out of drafts and without stirring until the mixture separates into curds and whey, 24 to 30 hours. If you have to cover, use cheesecloth to allow air to penetrate. Then gently ladle the curds into molds. (Make molds by poking holes with ice pick or other sharp object into plastic butter dish or Styrofoam container). Try to keep the curds as whole as possible and fill molds to the top because there will be shrinkage as the curds drain. Place molds on racks positioned above bowls or pans to catch the whey as it drains, refrigerate. Drain until cheese no longer drips (about 8 hours). Empty the bowls of whey as necessary and if using homemade molds, check the holes to make sure that they are large enough and numerous enough so the whey is able to flow out. The cheese will become firmer as it drains. After the cheese has finished draining, it can be stored in closed containers for about 2 weeks. Some suggestions for serving: on French bread with butter, salt and pepper, or on French bread, with sugar and cinnamon.