Creole Cream Cheese
  • 1 gallon skim milk at room temperature (between 70° and 80°)
  • ½ cup whole buttermilk
  • ½ teaspoon liquid rennet (6 to 8 drops)
  • 6 to 7 (16-ounce) plastic cups
  1. In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet, and stir constantly for 1 minute. Cover with plastic wrap or cheesecloth, and let stand at room temperature for 16 to 24 hours. Do not stir again, or the curds will break up. The longer the mixture sits, the firmer the cheese will become.
  2. Punch holes in the bottoms of each cup, and line with cheesecloth. Set cups on a wire rack in a roasting pan.
  3. Carefully transfer curds to prepared cups. Refrigerate 8 hours or overnight (longer is fine). Cheese will become firmer as more liquid drains. Transfer to clean glass jars; cover and refrigerate up to two weeks.
Recipe by Louisiana Cookin at