Creole Cream Cheese

Creole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tables are available in the baking supply section in supermarkets.

1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk

In a large saucepan, heat skim milk to 170 degrees F; hold at that temperature for 20 minutes. This is most easily accomplished in a microwave oven with a temperature probe and HOLD feature. Use a nonmetallic bowl for the microwave. Immediately stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover with plastic wrap; let stand at room temperature 24 hours to clabber.

After 24 hours, carefully drain and discard liquid from cheese. Line a large, fine strainer with a double thickness of cheesecloth; place over a deep bowl. Carefully turn clabber into strainer. Cover with plastic wrap and refrigerate. Let drain 36 hours.

Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks.

Makes 24 ounces.

Frozen Creole Cream Cheese:
3 recipes (72 ounces) Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract

Using back of a wooden spoon, mash Creole Cream Cheese through a medium strainer into a large bowl. Add milk, cream and sugar; stir until blended. Stir in vanilla extract. Pour mixture into an ice cream freezer; freeze according to manufacturer's directions. Keep frozen until ready to serve. Serve with sauce desired.

Makes 1 gallon.

NOTE: This recipe can be halved.