I just printed a recipe from the Houston Chronicle for homemade cream cheese, which is apparently excerpted from the new Arnaud's cookbook, and is supposed to be the same as Creole cream cheese. It calls for rennet tablets, skim milk and buttermilk. Has anyone tried this, and does it sound like it would really make something like Creole cream cheese? (Hungry Celeste?) When I lived in New Orleans I used to make bread pudding with Creole cream cheese but it's not available where I live now, so I'd like to try this.
Here's a link to the recipe.