Recipe: Creole Cream Cheese

I can't find your original request, am not sure what you are looking for, but here are a couple of recipes for Creole Cream Cheese obtained through links here on TKL. I can't find any using whole milk.

FAMOUS ORIGINAL GOLD SEAL CREOLE CREAM CHEESE

Ingredients :
1 gal. skim milk
1 c. buttermilk
Half and half cream
Pinch of salt
Almost 1/2 tsp. Rennet, health store
or drug store liquid or sometimes
tablets sometimes called junket,
1/4 tablet if tablets are used

Preparation :
Pour in pot or baking pan 1 gallon skim milk, 1 cup buttermilk
and almost 1/2 teaspoon rennet or junket, pinch of salt; stir.
Cover and let stand at room temperature (70) for 26 to 30 hours. Do
not stir. Let stand until it becomes cake of thick clabber. Throw
away whey water. Whey water will have a bluish tint. Now cut
cheese and put into molds. Allow to drain at least 8 to 10 hours.
To let drain place filled molds on top of broiler pan (from stove)
so whey water will drain into pan. When cheese is dry place in
carton or any container. Place wax paper between layers of cheese
to separate and cheese will stay good without half and half cream
about 2 weeks. Add cream when ready to eat. Makes about 8 cheese.


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 gal. skim milk
1 rennet tablet
1/2 C. buttermilk
1 C. nonfat dry milk

In a large saucepan, heat skim milk to 170 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.