Creole Cream Cheese
Poppy Tooker
yields approximately 8 pints

1 gallon skim milk
1 cup buttermilk
pinch of salt
6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

In a large stainless or glass bowl mix together all ingredients.  Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.

You will then find one large curd cheese floating in whey.  Take pint sized cheese mold (or make your own by poking holes in plastic pint containers with a soldering iron) and a slotted spoon and spoon large pieces of the cheese into the molds.

Put molds on a rack in a roasting pan and again cover lightly with plastic wrap and refrigerate.  Allow cheeses to drain for 6 - 8 hours before turning out of molds and storing in a tightly covered container for up to 2 weeks.

To serve, pour a bit of cream or ½ & ½ on top and sprinkle with sugar or eat savory style sprinkled with kosher salt and freshly ground black pepper.