All of us know that the quality of homemade cheese is not lower, but even better than mass produced cheese quality. Some sorts of cheese can be produced only in one place in the world and kept no longer than several days. That's why many epicurious cheeses are not available outside the region where they are made. It is two ways if you want to enjoy their taste. The first, you will have to travel to that particular area, where the cheese is made, for example to Italy in order to try genuine fresh mozzarella cheese. Or you may make this cheese at home. There are many different cheese making recipes. Some cheese making recipes are so easy that even a beginner would have no troubles with them. However, there exist such cheese making recipes which are very difficult. If it is the first time you are trying to make cheese, you wouldn't better start with them. Some general rules for the home cheesemaking are given below. All the cheeses, as you know, are made from milk. So, start with buying suitable milk. The sort of milk would depend on the sort of cheese you are going to make. First, heat the milk in a stainless steel saucepan and, stirring often, warm it to the required temperature. The temperature varies sligthly in each recipe. Then, still stirring, add the rennet or citric acid. Cover and let curds form, keeping the temperature steady. Don't stir any more. Now break up the curd using a rubber spatula to allow the whey to separate from the curd. This step usually is followed by a resting period. After a reating period is over, place a sturdy cheesecloth over a bowl. Accurately transfer the curd to a cheesecloth. Use a slotted spoon to help you. When it is done, grab the cheesecloth and pull it tight, allowing the whey to drain off into the bowl underneath. Don't pull too tight, otherwise the future cheese will be spoiled. After that transfer the curd to perforated baskets over a plate. Use a slotted spoon again. Perforation on the baskets is needed to faciliatate the draining of the whey. The most difficult part is over. You should only refrigerate the curd and it will set into cheese without any actions. In every cheese making recipe the number of hours required for curd to set into cheese is specified. So, wait a little. When the time comes, turn the cheese out of the basket and press the basket on top of the cheese to create an imprint. In many cheese making recipes there are some special preparations for cheese before being eaten. As an example, some cheese is rubbed with salt or immersed in brine before being eaten. Keep your homemade cheese in a refrigerator for 3 to 5 days. The time of serving may vary depending on the recipe. When you feel you are ready to make something special, try to make Creole Cream Cheese. It is not usually available outside of South Louisiana. So, it would be a great pleasure to taste this cheese at home, wherever you live. It takes a lot of time to make Creole Cream Cheese, but it is worth the effort. You will need rennet tablets, that are available in the baking supply section in supermarkets. Except 1 rennet tablet you will need 1/2 gallon skim milk, 1/2 cup buttermilk and 1 cup nonfat dry milk. Not much, as you see. Start with heating skim milk to 170 degrees F. Use a large sausepan. Hold the milk at that temperature for 20 minutes. This aim is most easily reached by using a microwave oven with a temperature probe and HOLD feature. For the microwave take a nonmetallic bowl. Don't waste time and stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover the mixture with plastic wrap and let it stand at room temperature 24 hours to clabber. After 24 hours, the second part starts. First, carefully drain the cheese and discard liquid from it. Then, line a large, fine strainer with a double thickness of cheesecloth and place over a deep bowl. Turn clabber into strainer. After all cover with plastic wrap and refrigerate. The draining time is 36 hours. After those 36 hours the cheese is ready. You should only place it into a bowl and now you may use it as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks. It is its good feature. If you want something more, make Frozen Creole Cream Cheese. For this take 3 recipes Homemade Creole Cream Cheese, 1 quart milk, 1 quart whipping cream (4 cups), 3 cups granulated sugar and 3 teaspoons vanilla extract. Use back of a wooden spoon to mash Homemade Creole Cream Cheese through a medium strainer into a large bowl. Add there milk, cream and sugar. Stir the mixture until blended. Than stir in vanilla extract. Pour resulting mixture into an ice cream freezer and freeze according to manufacturer's directions. Keep the dish frozen until ready to serve. You may add desired sauce when serving. It is only one recipe you may try at home. Don't stop with it. You have a good chance became a great cheesemaker. After some time you'll find your favourite cheese making recipes and make all your neighbours jealous.