Creole Cream Cheese Recipe


— By Adapted from "Home Cheese Making" by Ricki Carroll


1 gallon skim or 1% milk (not UltraPasteurized)
1/2 c buttermilk
1/4 tsp liquid rennet
cream or half & half
6 chèvre cheese molds, 1 basket large mold or a couple quart plastic yogurt containers with small holes punched in them
cheese cloth


Bring a gallon of milk in a non-reactive container to 80 degrees by setting it in a sink full of warm water.  Once at temp, gently stir in buttermilk and rennet.  Rennet is available online or in health food stores.  Set the milk on the counter top at room temperature and cover for 24 hours, undisturbed.

The next day you will find a solid mass of a single cheese curd.  Place clean cheese molds on a wire rack set over a cookie sheet.  Line cheese molds with cheese cloth.  Gently spoon curd into cheese molds.  Cover them with a clean cloth or plastic wrap and allow to drain on the counter for another 24 hours.

At this point the cheeses can be unfolded into a sealed container and refrigerated.  If you wish to retain the cheese mold shape, refrigerate them before unfolding.  This soft, spreadable cheese should last a few weeks.  Eat as you would cottage cheese, softened chèvre or ricotta.  It’s great on toast, with fresh fruit and I hear it makes a great cheese cake.

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