Creole Cream Cheese

1. In a large enameled saucepan, place a plastic or glass bowl on top and add the milk, buttermilk, and rennet. Keep stirring for 1 minute. After 1 minute, cover the mixture with plastic wrap or cheesecloth and let it sit at room temperature (between 70 to 80 degrees) for 16 to 24 hours. Make sure you are not stirring after this time otherwise the curds can break. The longer the mixture sits out, the stronger the cheese will be.
2. With a gentle hand, pick up the curds and place them into cheesecloth lined cheese molds (if you do not have cheese molds, you can take plastic containers and punch holds on the bottom and sides). Put the molds in a baking pan to contain the whey that will drain off the cheeses, and then place them in the refrigerator for 6 to 8 hours minimum. The more liquid that drains off the cheese, the firmer the cheese will be. Once it firms up, it will be edible, and can be kept in the refrigerator for 2 weeks.
3. Homemade Creole cream cheese is usually eaten during breakfast on top of toast, butter, salt, and pepper, topped off with fresh fruit, cream, and sugar sprinkling.

Trivia

• Creole cream cheese originated in the 1800s.
• It is said to be created by people of French ancestry.
• Creole cream cheese ice cream has become a tradition in Louisiana.