HOMEMADE CREOLE CREAM CHEESE

Creole cream cheese is not usually available outside of South
Louisiana. It is a lengthy procedure, but it is worth the effort.
Rennet tables are available in the baking supply section in
supermarkets.

1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk

In a large saucepan, heat skim milk to 170 degrees F; hold at that
temperature for 20 minutes. This is most easily accomplished in a
microwave oven with a temperature probe and HOLD feature. Use a
nonmetallic bowl for the microwave. Immediately stir in rennet tablet,
buttermilk and nonfat dry milk until blended. Cover with plastic wrap;
let stand at room temperature 24 hours to clabber.

After 24 hours, carefully drain and discard liquid from cheese. Line a
large, fine strainer with a double thickness of cheesecloth; place
over a deep bowl. Carefully turn clabber into strainer. Cover with
plastic wrap and refrigerate. Let drain 36 hours.

Place finished cheese in a bowl; use as desired. Creole cream cheese
can be covered and refrigerated up to 2 weeks. Makes 24 ounces.

Frozen Creole Cream Cheese
3 recipes (72 ounces) Homemade Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract

Using back of a wooden spoon, mash Homemade Creole Cream Cheese
through a medium strainer into a large bowl. Add milk, cream and
sugar; stir until blended. Stir in vanilla extract. Pour mixture into
an ice cream freezer; freeze according to manufacturer's directions.
Keep frozen until ready to serve. Serve with sauce desired.

Makes 1 gallon.

NOTE: This recipe can be halved.