Issue Date: October, 2009
Serves: Serves 12
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 1/2 gallon skim milk
• 6 to 8 drops liquid vegetable rennet
• 1/4 teaspoon salt

Instructions:

Mix together the milk, rennet and salt in a big glass or stainless steel bowl. Cover loosely with plastic wrap and leave out at room temperature for 24 hours.

There will be a large single curd floating in whey. With a slotted spoon, spoon pieces of the curd, as large as possible, into pint-size cheese molds.

Put molds on a rack in a pan, cover loosely with plastic wrap and allow to drain, while refrigerated, for 8 hours.

Turn cheeses out of the molds and store in covered containers for up to 2 weeks.

Creole cream cheese is usually eaten by covering with a small amount of cream and sprinkling with sugar for breakfast. It is also eaten savory-style with salt and pepper.