Creole Cream Cheese

Ingredients

Whole milk

1 gallon

Buttermilk

1 cup

Rennet

1/4 teaspoon

Salt

1 teaspoon

Sugar

1/4 cup (adjust to taste)

Fresh fruit

for serving (such as strawberries, peaches, or blueberries)

Heavy cream

for drizzling (optional)

Instructions

1. In a large pot, heat the whole milk to 85°F (29°C). Remove from heat.
2. Dissolve the rennet in a small amount of water and add it to the milk along with the buttermilk. Stir gently to combine.
3. Cover the pot with a clean kitchen towel and let it sit at room temperature for 24 hours. This allows the curd to form.
4. After 24 hours, you should see a solid curd has formed. Cut the curd into 1-inch cubes with a knife and gently stir to break it up a bit.
5. Line a colander with cheesecloth and pour the curds into it. Allow it to drain for several hours, or until it reaches your desired consistency.
6. Once drained, mix in the salt and sugar thoroughly. Taste and adjust sweetness if necessary.
7. Serve your Creole Cream Cheese with a drizzle of heavy cream, a sprinkle of sugar, and a generous portion of fresh fruit on top.