Creole Cream Cheese, New Orleans Original
I'll post pictures the very next time I make this.
- 2 gal
- skim milk (pasteurized ok, unpasteurized is better)
- 1/2 qt
- rennet tablet or 4 drops liquid rennet
- half & half (optional)
- sugar or splenda (optional)
Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
*Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.