Are you looking to add a touch of Southern charm to your recipes? Homemade Creole Cream Cheese is a delightful and versatile ingredient that can elevate both sweet and savory dishes. This creamy and tangy cheese, with its slight lemony undertones, is perfect for spreading on toast, adding to desserts, or incorporating into your favorite dishes. Making your own batch of Homemade Creole Cream Cheese is easier than you might think, and the result is a delicious treat that will make you feel like a culinary master. This recipe will guide you through the simple steps to create this flavorful cheese in the comfort of your own kitchen.
**Homemade Creole Cream Cheese**
**Ingredients:**
– 1 gallon whole milk
– 1 teaspoon liquid vegetable rennet
– 1/4 cup cold water
– 1/2 cup buttermilk
– 1/2 teaspoon salt
**Instructions:**
1. In a large pot, heat the whole milk over medium heat, stirring frequently to prevent scorching. Heat the milk until it reaches 85°F (30°C). Use a thermometer to monitor the temperature accurately.
2. While the milk is heating, prepare the rennet solution. In a small bowl, mix the liquid vegetable rennet with the cold water. Stir gently to combine.
3. Once the milk reaches 85°F (30°C), remove it from the heat. Add the rennet solution to the milk, stirring gently for 30 seconds to distribute the rennet evenly.
4. Cover the pot with a clean kitchen towel and let it sit undisturbed at room temperature for 1 hour. During this time, the milk will coagulate and form curds.
5. After 1 hour, check the milk for a clean break. Insert a knife or spoon into the curds and lift gently. If the curds hold together and break cleanly, they are ready to proceed. If not, let the milk sit for an additional 15 minutes.
6. Once you have a clean break, cut the curds into 1-inch (2.5 cm) cubes using a long knife. Be gentle to avoid shattering the curds.
7. Place the pot back on the stove over low heat and slowly heat the curds to 105°F (40°C), stirring gently to prevent sticking. This process will take about 15-20 minutes.
8. Once the curds reach 105°F (40°C), remove the pot from the heat and continue stirring for another 20 minutes to allow the curds to firm up further.
9. Line a colander with cheesecloth and place it over a large bowl. Carefully ladle the curds into the colander, allowing the whey to drain off. Let the curds drain for 1 hour.
10. After an hour, transfer the drained curds to a bowl and mix in the buttermilk and salt. Stir gently to combine.
11. Place the bowl in a warm spot, cover it with a clean kitchen towel, and let it sit for 12-24 hours to culture and develop flavor.
12. Once the cheese has reached your desired flavor and consistency, transfer it to an airtight container and store it in the refrigerator. Your Homemade Creole Cream Cheese is now ready to enjoy!
Whether you spread it on a bagel, use it in a cheesecake, or incorporate it into your favorite dip, Homemade Creole Cream Cheese adds a touch of Southern flair to any dish. So, gather your ingredients, follow the simple steps, and savor the creamy goodness of this homemade delight.
