Creole Cream CheeseMakes About 2 Cups
|*||8 cups (1/2 gallon) skim milk|
|*||12 drops liquid rennin, or 1/4 rennin tablet (See Notes)|
|*||1/4 cup buttermilk|
|1||Heat the skim milk to 80 to 90 degrees in a saucepot, using a thermometer to determine the temperature. Stir the rennin into the buttermilk in a bowl; if using tablet rennin, stir until the tablet dissolves. Add the buttermilk mixture to the skim milk and mix well.|
|2||Pour into a clean container and let stand, uncovered, in a place that is not in a direct flow of hot or cold air for 24 to 30 hours to curdle.|
|3||Pour the curds into a large strainer lined with cheesecloth and placed over a bowl. Place in the refrigerator to drain for 2 days or until liquid no longer drains from the curds; discard the liquid. Store the Creole Cream Cheese in the refrigerator for up to 1 week.|
|4||Use with Crabmeat Cheesecake with Pecan Crust.|
- Creole Cream Cheese is an old Brennan family favorite. It's slightly more tart than regular cream cheese. Dick Brennan remembers the milkman delivering Creole Cream Cheese, along with the other dairy products, to his home regularly as a child. His mother would sprinkle sugar and fresh fruit over it and serve it for breakfast.
- Since it's generally not available outside of Louisiana, we've included a method for making it with rennin. Rennin is an enzyme that curdles milk and is available in most supermarkets in tablet, liquid or powdered form.
Dickie Brennan, Palace Cafe, New Orleans, LA