Creole cream cheese recipe for a tasty Southern delight

Ingredients for Creole cream cheese

• 1,900 ml full-fat milk

• 60 ml soured milk

• 1 rennet tablet

How to make Creole cream cheese

1. In a large, heavy-bottomed saucepan over medium heat, warm the milk and buttermilk to 30°C, using a kitchen thermometer to monitor the temperature.

2. Add one-quarter of the rennet tablet and transfer the mixture to a bowl or suitable container.

3. Cover the container with cling film, then poke a few holes in the film to allow steam to escape. Let the mixture stand at room temperature in a cool area of your home for 48 hours.

4. After 48 hours, use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl, and discard the liquid.

5. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.

6. Once the whey has drained, discard it. Pack the cheese into an airtight container and store it in the refrigerator for up to 1 week.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.