Creole Cream Cheese

Pour in pot or baking pan skim milk, buttermilk and 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.