Creole-Style Homemade Cream Cheese [Louisiana, USA]
Comments:	Do not use homogenized milk.
Servings:	Approximately 4 cups [1 L]
Ingredients	Preparation
4 cups [1 L] buttermilk 22 cups [5.6 L] pasteurized whole milk	Pour buttermilk and whole milk into a large bowl; cover with a clean cloth. Set aside for approximately 24 hours. Milk mixture will separate from whey, leaving curds. Line a colander with 6 thicknesses cheesecloth, place into a bowl and pour in curds, allowing whey to drain into the bowl. When thick cheese occurs, pour into a container and refrigerate.