Creole Cream Cheese

½ gallon skim milk

2 cups buttermilk

2 rennet tablets

Mix all of the ingredients, cover, and let sit at room temperature for 24 hours. As the milk turns, you will see it separate into curds and whey.

After 24 hours at room temperature, line a colander with cheesecloth. Gently scoop or pour the curds and whey into the lined colander. Let drain for 30 to 60 minutes. Refrigerate.

After a day or so, you may see some whey in the container. This is perfectly normal.