Creole Cream Cheese - Crescent City Farmers Market

Recipe for the week of August 28, 1999 courtesy of Poppy Tooker of the New Orleans Slow Food Convivia & Dianne Centanni

Creole Cream Cheese
The Centanni Family's Recipe
The Centannis were the owners of the Golden Seal Creamery and this recipe has been in the family for many generations.

RECIPE

1 gallon skim milk
1 cup buttermilk
pinch of salt
6-8 drops vegetable rennet
7-8 Creole cream cheese molds

Mix all the ingredients together thoroughly in a large mixing bowl. Let stand at room temperature, out of drafts and without stirring until the mixture seperates into curds and why about 24-30 hours. If you have to cover, use cheese cloth to allow air to penetrate. Then gently ladle curds into molds. (to make molds take ice pick or other shrap object and poke holes into plastic butter dish or styrofoam container). Try to keep the curds as whole as possible and fill molds to the top because there will be shrinkage as the curds drain. Place molds on racks positioned above bowls or pans to catch the whey as it drains, refregerate. Allow to drain until cheese no loner drips (about eight hours). Empty bowls of whey as necessary and if using homemade molds, check the holes to make sure that they are large enough and numerous enough so the whey is able to flow out. The cheese will become firmer as it drains. After the cheese has finished draining, it can be stored in closed containers for about 2 weeks. Some suggestions for serving: on french bread with butte, sald and pepper or on french bread, with sugar and cinnamon.

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