Creole Cream Cheese
List of Ingredients
7 cups skim milk
1/4 cup buttermilk
6 drops liquid rennet *Recipe
Combine the milk in a large pan over medium heat. Heat to 110 degrees (use a clip thermometer), whisking occasionally. Pour into a large mixing bowl, stir in the rennet and cover bowl with chesecloth. Let stand at room temperature for about 24 hours. The milk will seperate into curds (the milk solids) and whey (the watery liquid). Line a colander with cheesecloth and gently spoon the cheese into the colander without breaking apart. Let the cheese drain for 30-60 minutes until it's in one solid mass. Gently transfer the cheese into a container, cover and refrigerate. It's best if used within 5 days. Makes about 2 cups.
*Rennet is a coagulating enzyme found in most supermarkets in liquid, powder or tablet form. In this recipe 2 tablets could be used instead of the liquid.
|
|
member logon
