Creole Cream Cheese
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- 2 qt
- 2% milk, (goat milk is best!)
- 1/4 c
- 8 dash(es)
- rennet (note:animal rennet is illegal now in the us, but veg. rennet is fine to use. if you can't find the drop form, use 2 tablets.)
- heavy stock pot
- cheese cloth
- dairy themometer
1Combine milks in stock pot. Bring to a warm heat, but do not boil the milk. Slowly raise the temp. to 110 degrees. Use a dairy themometer for this, but don't leave it in the pot while the milk is cooking.
Slowly stir occ. to be sure that the milk isn't sticking to the bottem of the pot.
2After the milk has reached the correct temp., pour into a non-metal bowl. Add the rennet. Stir and cover with the cheese cloth. Allow the curds to sit on the counter for 24 hours. Do not stir. After a couple of hours you will notice that the water is seperating from the milk, and rising. That is the Whey. Do not throw it away, as ricotta cheese can be made from it. Recipe on that to follow.
3After the 24 hours, line the colandar with the cheese cloth, and carefully pour the curds into it. Do this over the stock pot that you started with. Allow to drain for about an hour. Take it out, put it into a container, and set to chill. The creole cream cheese is finished, and can now be eaten!
4The water that drained out of the curds can now be made into ricotta cheese by bringing it to a boil. Be sure not to scorch it or allow it to boil over. It will tighten up, and once chilled, can be used.