Recipe: Homemade Creole Cream Cheese
Misc. Substitution: Equal parts plain (not vanilla) yogurt and sour cream
Forum: rec.food.cooking
Date: 10/30/1999
Author: Jay Grush
Here is a recipe from the cookbook "Creole-Cajun Cooking" by Terry Thompson from HP Books. As a New Orleans native, I've found the recipes to be excellent!
Beware that some claim the only way to make true Creole Cream Cheese is to let it clabber naturally IN LOUISIANA.
New Orleanians like to eat this with sugar sprinkled over it. Really good!
Homemade Creole Cream Cheese
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure,But it is worth the effort. Rennet tablets are available in the baking-supply section in supermarkets.
1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk
In a large saucepan, heat skim milk to 170F (75C); hold at that temperature 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.
From the Food Lover's Companion:
This New Orleans specialty has the texture of very thick sour cream and a slightly more tart flavor. It's used as a topping or, especially by southern Louisianans, eaten for breakfast with salt and pepper or sugar and fruit. Creole cream cheese may be carried in some gourmet markets but is generally available outside Louisiana only through mail order.
Forum: rec.food.cooking
Date: 10/30/1999
Author: Jay Grush
Here is a recipe from the cookbook "Creole-Cajun Cooking" by Terry Thompson from HP Books. As a New Orleans native, I've found the recipes to be excellent!
Beware that some claim the only way to make true Creole Cream Cheese is to let it clabber naturally IN LOUISIANA.
New Orleanians like to eat this with sugar sprinkled over it. Really good!
Homemade Creole Cream Cheese
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure,But it is worth the effort. Rennet tablets are available in the baking-supply section in supermarkets.
1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk
In a large saucepan, heat skim milk to 170F (75C); hold at that temperature 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.
From the Food Lover's Companion:
This New Orleans specialty has the texture of very thick sour cream and a slightly more tart flavor. It's used as a topping or, especially by southern Louisianans, eaten for breakfast with salt and pepper or sugar and fruit. Creole cream cheese may be carried in some gourmet markets but is generally available outside Louisiana only through mail order.
MsgID: 0048355
Shared by: Betsy at TKL
In reply to: ISO: Home made creole cream cheese (nt)
Board: Cooking Club at Recipelink.com
Shared by: Betsy at TKL
In reply to: ISO: Home made creole cream cheese (nt)
Board: Cooking Club at Recipelink.com
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1 | ISO: Home made creole cream cheese (nt) |
Florida Eaglin New Orleans | |
2 | Recipe: Homemade Creole Cream Cheese |
Betsy at TKL |
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